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A colorful summer peach blueberry kale salad in a bowl with peaches, blueberries, kale, and pepitas.
Alyssa

Summer Peach Blueberry Kale Salad

The BEST summer kale salad made with fresh peaches and blueberries, dressed in a honey-lemon vinaigrette, topped with toasty pepitas.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 people
Course: Sides
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 2 bunches kale, leaves cut off the stem & chopped into bite-sized pieces
  • 3-4 pieces fresh peaches, pitted & diced
  • 1 cup blueberries
  • ¼ cup pepitas
  • 1 whole lemon (for massaging the kale)
  • olive oil (for massaging the kale)
  • 4 lemons juiced
  • 2 Tbsp + 2 tsp honey
  • ¼ cup olive oil
  • cracked black pepper, to taste

Method
 

  1. Toast the pepitas. Preheat the oven to 375 degrees and line a baking pan with parchment paper. Spread the pepitas out in an even layer on the pan and toast in the oven for 5-6 minutes. Set aside to cool.
  2. Make the vinaigrette by whisking lemon juice, honey, olive oil, and black pepper together.
  3. Massage the kale leaves with olive oil and lemon juice until softened.
  4. Prepare the peaches and blueberries.
  5. Toss the peaches, blueberries, and vinaigrette with the kale.
  6. Serve in individual bowls garnished with toasted pepitas.

Notes

This refreshing salad is perfect for summer gatherings and is packed with healthy ingredients.