Summer Peach and Blueberry Kale Salad

This Summer Peach and Blueberry Kale Salad is a fresh, vibrant, and nutrient-packed dish perfect for warm weather. Sweet peaches, juicy blueberries, and hearty kale come together with a light, tangy dressing for a refreshing and satisfying salad. Great as a light lunch, side dish, or even a summer party favorite!

Why You’ll Love This Recipe

• Sweet, juicy, and packed with summer flavors
• Loaded with vitamins, fiber, and antioxidants
• Quick and easy—ready in just 10 minutes
• Perfect for meal prep and holds up well
• Naturally gluten-free and can be made vegan

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salad:

• 4 cups kale, stems removed and chopped
• 1 tablespoon olive oil (for massaging the kale)
• 2 ripe peaches, sliced
• 1 cup fresh blueberries
• ¼ cup crumbled feta cheese (or goat cheese)
• ¼ cup chopped pecans or almonds
• ¼ cup red onion, thinly sliced

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar or lemon juice
• 1 teaspoon honey or maple syrup
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper

Directions

Step 1: Massage the Kale

1. In a large bowl, drizzle kale with 1 tablespoon olive oil.
2. Massage with your hands for 2-3 minutes until the leaves soften and darken.

Step 2: Prepare the Dressing

1. In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper.

Step 3: Assemble the Salad

1. Add peach slices, blueberries, red onion, pecans, and feta cheese to the kale.
2. Drizzle with the dressing and toss to combine.

Step 4: Serve & Enjoy

1. Let the salad sit for 5-10 minutes to allow flavors to blend, then serve!

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Total Time: 10 minutes

Variations

• Add Protein: Top with grilled chicken, shrimp, or tofu for a heartier meal.
• Crunchy Twist: Add sunflower seeds or crispy chickpeas.
• Dairy-Free/Vegan: Use dairy-free feta or omit the cheese.
• Extra Freshness: Add fresh mint or basil for an herby touch.
• More Sweetness: Toss in dried cranberries or pomegranate seeds.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 2 days.
• Meal Prep Tip: Keep dressing separate and add just before serving for maximum freshness.

FAQs

Can I use a different green instead of kale?

Yes! Spinach, arugula, or mixed greens work great.

How do I make this salad ahead of time?

Massage the kale and prep the toppings, but add the dressing and nuts just before serving.

What’s the best cheese substitute?

Try goat cheese, dairy-free feta, or omit it entirely.

Can I use frozen blueberries?

Fresh is best, but thawed frozen blueberries work too.

What’s a good protein to pair with this?

Grilled salmon, chicken, or chickpeas complement the flavors well.

Is this salad keto-friendly?

Yes! Just swap honey for a keto-friendly sweetener.

How do I keep peaches from browning?

Toss them with a little lemon juice before adding to the salad.

Can I add avocado?

Absolutely! Sliced avocado adds creaminess and healthy fats.

Can I make the dressing creamier?

Yes! Blend in Greek yogurt or tahini for a richer dressing.

What’s a good side dish for this salad?

Serve with grilled meats, fresh bread, or a light summer soup.

Conclusion

This Summer Peach and Blueberry Kale Salad is a perfect balance of sweet, tangy, and savory flavors. Whether you’re looking for a quick lunch, a vibrant side dish, or a refreshing summer meal, this salad is easy to make and absolutely delicious. Try it today and enjoy the fresh taste of summer!

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