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As the weather warms up and the days get longer, there’s nothing quite like a refreshing and nutrient-packed salad to brighten your day. The Summer Peach and Blueberry Kale Salad is a vibrant, delicious dish that combines the best of summer’s bounty with a healthy twist. Packed with the fresh flavors of ripe peaches, juicy blueberries, and nutrient-dense kale, this salad is both a feast for the eyes and a treat for the taste buds.

The beauty of this salad lies in its simplicity. Kale, known for its powerful health benefits, serves as the base, while fresh fruit adds natural sweetness and a pop of color. Toasted pepitas provide a delightful crunch, and the homemade lemon vinaigrette ties everything together with a zesty, tangy finish. Perfect for a light lunch, a side dish, or even a potluck contribution, this salad is as versatile as it is tasty.

Whether you’re a kale enthusiast or a fruit salad fan, this combination of flavors will leave you feeling satisfied, refreshed, and energized. It’s an ideal way to enjoy the best of summer produce while nourishing your body.

Why You’ll Love This Recipe

Fresh and Flavorful – The combination of sweet peaches, tangy blueberries, and lemony dressing makes for a bright and tasty salad.
Nutrient-Rich – Packed with antioxidants, fiber, and vitamins, this salad is a health-boosting powerhouse.
Quick and Easy – With minimal prep time, this dish can be put together in just a few simple steps.
Customizable – Add other fruits, nuts, or seeds to make it your own, or swap the kale for another leafy green.
Perfect for Summer – It’s light, refreshing, and uses seasonal ingredients that are at their peak during summer.

Ingredients

For the Salad:

Kale (chopped)
Fresh peaches (pitted and chopped)
Blueberries
Toasted pepitas (see directions below for toasting)
Extra virgin olive oil
Lemon (juiced)

For the Lemon Vinaigrette:

Lemons (juiced)
Honey
Extra light tasting olive oil
Cracked black pepper (to taste)

Variations

Other Greens: If you’re not a fan of kale, substitute with spinach, arugula, or mixed greens for a milder base.
Add Protein: Toss in some grilled chicken, tofu, or feta cheese for extra protein and richness.
Nuts and Seeds: In place of pepitas, try toasted almonds, walnuts, or sunflower seeds for added crunch.
Herb-Infused Dressing: Add fresh basil or mint to the vinaigrette for an aromatic twist.
Vegan: This recipe is already plant-based, but make sure to use agave or maple syrup instead of honey for a fully vegan option.

How to Make the Recipe

Step 1: Toast the Pepitas

In a dry skillet over medium heat, add the pepitas and toast them, stirring frequently for 2-3 minutes until they are golden and fragrant. Remove from heat and set aside to cool.

Step 2: Prepare the Salad Ingredients

Wash and chop the kale, removing any tough stems. Chop the peaches and set aside with the blueberries.

Step 3: Make the Lemon Vinaigrette

In a small bowl, combine the lemon juice, honey, olive oil, and cracked black pepper. Whisk together until well combined.

Step 4: Assemble the Salad

In a large bowl, combine the chopped kale, peaches, blueberries, and toasted pepitas. Drizzle the lemon vinaigrette over the salad and toss gently to coat the ingredients evenly.

Step 5: Serve

Serve immediately for the freshest flavor, or chill in the fridge for about 20-30 minutes for a cold, refreshing option.

Tips for Making the Recipe

Massage the Kale: To make kale more tender and less bitter, massage it with a bit of olive oil or salt before adding the other ingredients.
Ripeness Matters: Use ripe, juicy peaches for the best flavor. If peaches aren’t in season, nectarines or plums can be a great substitute.
Make the Vinaigrette Ahead: You can make the lemon vinaigrette in advance and store it in the fridge for up to a week.
Customize the Sweetness: Adjust the amount of honey in the vinaigrette based on how sweet or tangy you like your dressing.

How to Serve

This Summer Peach and Blueberry Kale Salad makes a perfect standalone lunch or light dinner. It also pairs beautifully with grilled meats, seafood, or even as a side dish for a barbecue. If you’re serving it as a main dish, add some grilled chicken or chickpeas to make it heartier.

Make Ahead and Storage

Storing Leftovers

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Note that the kale will wilt over time, so it’s best to serve the salad fresh.

Freezing

This salad is not suitable for freezing, as the fresh fruits and kale will not hold up well after being frozen.

Reheating

There is no need to reheat this salad; it’s best enjoyed cold or at room temperature.

FAQs

1. Can I use frozen fruit instead of fresh?

Fresh fruit works best in this recipe, but if you use frozen, make sure it’s fully thawed and drained to avoid excess moisture.

2. Can I use a different type of nut or seed?

Yes, feel free to substitute the pepitas with any nuts or seeds you prefer, such as sunflower seeds, almonds, or walnuts.

3. How do I make the kale less bitter?

Massage the kale with a little olive oil or lemon juice for a few minutes before assembling the salad. This softens the leaves and reduces bitterness.

4. Can I make the salad ahead of time?

Yes, you can prepare the ingredients in advance, but it’s best to add the vinaigrette right before serving to keep the kale fresh.

5. How can I make the vinaigrette sweeter?

If you prefer a sweeter dressing, simply add more honey or a little maple syrup to taste.

6. Can I use regular olive oil instead of extra light tasting olive oil?

You can, but extra light olive oil has a more neutral flavor that works well in this vinaigrette. Regular olive oil may overpower the freshness of the fruit.

7. Can I use a different type of green for this salad?

Absolutely! Spinach, arugula, or mixed greens are great substitutes for kale.

8. Can I add cheese to this salad?

Yes! Feta, goat cheese, or even shredded parmesan would all be wonderful additions.

9. Can I use a store-bought vinaigrette?

While homemade vinaigrette adds a personal touch, a store-bought lemon vinaigrette or balsamic dressing can also work in a pinch.

10. How long does the vinaigrette last?

The lemon vinaigrette will last in the fridge for up to 1 week, stored in an airtight container.

Conclusion

The Summer Peach and Blueberry Kale Salad is the perfect combination of fresh, juicy fruit and nutrient-packed greens, all topped with a light, tangy lemon vinaigrette. It’s the ultimate healthy dish for summer, offering vibrant flavors and textures in every bite. Whether you’re looking for a refreshing side dish, a light lunch, or a vibrant potluck contribution, this salad fits the bill. It’s quick to make, customizable, and, most importantly, absolutely delicious. Enjoy the taste of summer with this nutrient-packed salad that’s as beautiful as it is tasty!