This Summer Peach Blueberry Kale Salad is the true taste of sunshine in a bowl—juicy peaches, plump blueberries, crisp kale, and crunchy pepitas all come together, each bite a burst of summer’s best flavors. There’s something absolutely magical about the way the sweet fruit mingles with the tangy lemon vinaigrette and hearty greens; it’s a refreshing salad that always disappears fast at family gatherings. If you’re craving a salad that’s just as gorgeous as it is delicious, look no further than this Summer Peach Blueberry Kale Salad!

Summer Peach Blueberry Kale Salad Recipe - Recipe Image

Ingredients You’ll Need

All you need is a handful of fresh, seasonal produce and a few flavor-boosting staples to create this salad masterpiece. Each ingredient plays a vital role, whether it’s for sweetness, crunch, or vibrant color—don’t skip a single one!

Kale: This nutrient-packed green forms the hearty base and holds up beautifully even when dressed ahead of time.
Fresh Peaches: Opt for ripe, juicy peaches—they bring sweetness and vivid color to the salad.
Blueberries: These little berries pop with tart flavor and make every mouthful extra special.
Pepitas: Toasting pumpkin seeds gives them an irresistible crunch and rich, nutty aroma.
Lemon (for massaging kale): A squeeze of fresh lemon not only brightens the greens but also makes them more tender and flavorful.
Olive Oil (for massaging kale): Use a fruity, good-quality olive oil to help soften kale and enhance richness.
Lemon Vinaigrette: Made with lemon juice, honey, olive oil, and cracked black pepper, this dressing is zesty, light, and just a touch sweet.
Honey: Adds the perfect sweetness to the vinaigrette, balancing the tart lemon.
Cracked Black Pepper: A finishing touch for a subtle kick of spice in your dressing.

How to Make Summer Peach Blueberry Kale Salad

Step 1: Toast the Pepitas

Preheat your oven to 375 degrees and line a baking pan with parchment. Spread the pepitas in a single layer, making sure they’re not too crowded, and toast them for 5-6 minutes until they turn lightly golden and smell nutty. Let them cool completely before you add them to the salad—this keeps them crisp and fresh.

Step 2: Make the Lemon Vinaigrette

In a small bowl or jar, whisk together the juice of four lemons, honey, olive oil, and a generous grind of black pepper. You can keep this vinaigrette chilled in the fridge while you’re prepping the rest of the salad. Don’t be shy about making extra; it’s fantastic on just about any salad!

Step 3: Massage the Kale

Take a minute to cut the kale leaves off their stems and chop them into bite-sized pieces. Place the kale in a large bowl, drizzle with a little olive oil, and squeeze a lemon right over top. Now, roll up your sleeves—massage the kale firmly for about five minutes until the leaves soften and shrink. This step is crucial for turning tough, chewy kale into a tender, craveable base for your Summer Peach Blueberry Kale Salad.

Step 4: Prepare the Fruit

Give your peaches a rinse, pit them, and dice into juicy, bite-size pieces. Rinse and pat dry the blueberries; this way they stay plump and perky when tossed with other ingredients. Set these aside for assembly.

Step 5: Toss Everything Together

Add the diced peaches and blueberries to your bowl of massaged kale. Drizzle on as much lemon vinaigrette as you like and toss everything together gently so the fruit stays intact. You’re aiming for every leaf and chunk of fruit to get a light, even coating of dressing.

Step 6: Serve and Finish

Spoon the salad into individual bowls or a large serving dish. Just before serving, sprinkle a generous handful of toasted pepitas over the top for that ideal crunch. Your Summer Peach Blueberry Kale Salad is ready to steal the show.

How to Serve Summer Peach Blueberry Kale Salad

Garnishes

I love finishing this salad with a flourish—a little extra lemon zest or a few torn mint leaves really make the colors and flavors shine. If you want an elegant touch, scatter a drizzle of honey or a dusting of freshly cracked black pepper right before serving.

Side Dishes

This Summer Peach Blueberry Kale Salad pairs up beautifully with grilled chicken, simply seared fish, or a warm loaf of crusty bread. I find it especially perfect alongside summery mains—think barbecue, picnic fare, or anything from the grill!

Creative Ways to Present

For a party, layer this salad in short glasses or mason jars for a stunning grab-and-go appetizer. Want to wow a crowd at brunch? Serve it on a large wooden board surrounded by cheese and more fresh fruit for an inviting, grazing-style display. However you serve it, this salad’s colors make it absolutely irresistible.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the Summer Peach Blueberry Kale Salad in an airtight container in the fridge for up to two days. The kale holds up better than most greens, and the flavors continue to meld. Just add the pepitas right before serving to maintain their crispness.

Freezing

This salad is truly best enjoyed fresh, but if you need to freeze any components, you can freeze pre-chopped kale (before massaging) and pepitas. Avoid freezing the fruit, as peaches and blueberries become mushy when thawed, and the dressing will separate.

Reheating

There’s really no need to reheat this salad since it’s meant to be enjoyed cold or at room temperature. If the salad’s been refrigerated, let it sit out for a few minutes to take off the chill before serving, and always add a handful of fresh pepitas for renewed crunch.

FAQs

Can I use frozen peaches or blueberries instead of fresh?

While fresh fruit gives the salad its vibrant flavor and lush texture, you can use frozen if that’s all you have. Just make sure to thaw and drain them well first, or the salad could become watery.

How far in advance can I make the Summer Peach Blueberry Kale Salad?

The massaged kale and vinaigrette can be prepped a day ahead. Add peaches, blueberries, and pepitas just before serving so everything stays fresh and crisp.

What can I substitute for pepitas?

If you’re out of pepitas, try toasted sunflower seeds, chopped almonds, or even walnuts for a different flavor and crunch. Each nut or seed brings its own twist to the salad!

Is this salad vegan?

The recipe as written includes honey, so it isn’t vegan. To make it vegan, simply swap the honey for maple syrup or agave nectar in the vinaigrette.

How can I make the Summer Peach Blueberry Kale Salad more filling?

For a heartier main dish, toss in some cooked quinoa, crumbled goat cheese, or grilled chicken. These add-ins work beautifully with the fruit and greens, making the salad a complete meal.

Final Thoughts

If you’re searching for something vibrant, nourishing, and delightfully different, give this Summer Peach Blueberry Kale Salad a try—I promise it’ll surprise you with just how easy and irresistible salad can be! Gather your ingredients, grab a bowl, and enjoy a healthy burst of summer on your table.

Summer Peach Blueberry Kale Salad Recipe

★★★★★

4.9 from 13 reviews

Author: lina
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A refreshing and nutritious summer salad featuring the vibrant flavors of peaches and blueberries mixed with kale, topped with a zesty lemon vinaigrette and crunchy pepitas.

Instructions

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. (The pepitas will have a nutty aroma and should be lightly golden once done.) Set them aside to cool completely.
Make the vinaigrette. Whisk the lemon juice, honey, olive oil, and black pepper together in a small bowl or jar. Keep the vinaigrette stored in the refrigerator while you prepare the rest of the salad.
Massage the kale. Cut the kale leaves off the stems and chop them into bite-size pieces. Add the leaves to a large bowl, add a splash of olive oil and squeeze 1 lemon over the leaves. Use your hands to massage the kale until the leaves begin to soften and shrink in size (about 5 minutes).
Prepare the rest of the ingredients. Rinse the peaches then cut them into bite-size pieces. Rinse and dry the blueberries then set them aside.
Toss. Add the diced peaches and blueberries to the bowl with your kale and drizzle your desired amount of vinaigrette over the top. Toss until the salad is coated to your liking.
Serve! Spoon the salad into individual bowls and garnish each bowl with toasted pepitas right before serving.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: American