If you think you’re not a kale fan, this salad just might change your mind. This Peach and Blueberry Kale Salad is light, vibrant, and packed with sweet, juicy summer fruit. Tossed in a zingy lemon-honey vinaigrette and topped with crunchy toasted pepitas, it’s the ultimate warm-weather side dish you’ll want to make again and again.
Whether you’re headed to a backyard barbecue, a summer potluck, or just want something refreshing to serve with grilled chicken or fish, this salad fits the bill. Bonus: it’s easy to prepare ahead of time and only requires a few simple ingredients.
🌿 Why You’ll Love This Salad
- Sweet + Savory: Juicy peaches and blueberries pair beautifully with earthy kale and crunchy toasted pepitas.
- Only 4 main ingredients: Simple, seasonal, and pantry-friendly.
- Make-ahead friendly: Massage the kale and prep the vinaigrette in advance—just toss and serve when ready.
- Great for a crowd: It’s always a hit at potlucks and summer get-togethers.
🥗 Ingredients You’ll Need
For the Salad:
- 1 bunch kale, stems removed and chopped
- 2–3 fresh peaches, pitted and chopped (or use nectarines)
- 1 cup fresh blueberries
- ¼–⅓ cup toasted pepitas (or substitute sunflower seeds, pecans, or almonds)
For Massaging the Kale:
- 1 tsp olive oil (or a few sprays of avocado oil)
- Juice of ½ lemon
Lemon-Honey Vinaigrette:
- Juice of 2 lemons
- 4 tsp honey
- Splash (1–2 tsp) extra light tasting olive oil
- Cracked black pepper, to taste
🥄 How to Massage Kale
Don’t skip this step—it’s the secret to making kale soft, tender, and totally crave-worthy.
- Remove the tough stems from the kale and chop the leaves into bite-sized pieces.
- Drizzle with olive oil and lemon juice.
- Massage the kale with your hands for about 5 minutes. It should turn darker green and shrink in volume as it softens.
- You can store massaged kale in the fridge for up to a week—perfect for meal prep!
🔥 How to Toast Pepitas
Toasting adds an extra layer of flavor and crunch to your salad.
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Spread pepitas in a single layer.
- Bake for 6–7 minutes until lightly golden.
- Cool and store in an airtight container until ready to use.
🍋 How to Make the Lemon-Honey Vinaigrette
This light and tangy vinaigrette is the perfect finishing touch.
- Whisk together lemon juice, honey, olive oil, and pepper in a small bowl.
- Store in the fridge until ready to use.
Tip: Give it a good whisk right before pouring over the salad.
🥗 How to Assemble the Salad
- Massage your chopped kale with olive oil and lemon juice as described above.
- Add chopped peaches and blueberries to the bowl.
- Drizzle with lemon-honey vinaigrette and toss to combine.
- Sprinkle with toasted pepitas right before serving for maximum crunch.
🌞 Make It Your Own
- Swap peaches for nectarines or even mango.
- Add crumbled feta or goat cheese for a creamy touch.
- Want extra protein? Top it with grilled chicken or quinoa.
This Peach & Blueberry Kale Salad is sunshine in a bowl—fresh, fruity, and full of flavor. It’s proof that healthy doesn’t have to be boring, and even kale can be the star of your summer table. Make it once, and it just might become your go-to summer salad too!
More Summery Favorites to Try:
- Grape & Feta Kale Salad
- Summer Melon Salad with Prosciutto & Mozzarella
- Cilantro Lime Pasta Salad
- Watermelon Summer Berry Salad