Summer Peach & Blueberry Kale Salad

When those perfect summer peaches start appearing at the farmers market, I know exactly what I’m making first – this gorgeous Summer Peach & Blueberry Kale Salad. The combination of sweet juicy peaches, plump blueberries, and hearty kale creates a salad that’s both substantial and refreshing.

I started making this recipe years ago when my garden produced more kale than I knew what to do with, and it’s been a summer staple ever since.

This isn’t your average leafy side dish. With protein-packed quinoa and crunchy almonds, it works beautifully as a light main course for lunch or dinner. The honey-lemon dressing brings everything together with just the right balance of sweet and tangy notes that complement the fruit perfectly.

Why You’ll Love This Summer Kale Salad

• Perfect balance of flavors: Sweet peaches and blueberries balance the earthy kale
• Nutritional powerhouse: Packed with vitamins, antioxidants, and healthy fats
• Make-ahead friendly: Holds up well in the fridge, unlike delicate lettuce salads
• Customizable: Easy to adapt based on what’s fresh or your dietary preferences
• Visually stunning: The vibrant colors make it as beautiful as it is delicious
• No cooking required: Perfect for hot summer days when you don’t want to turn on the stove (except for the quinoa, which can be made ahead)

Ingredients for Peach & Blueberry Kale Salad

For the Salad Base:

• 1 large bunch curly kale (about 8 cups chopped), stems removed and finely chopped
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 2 large ripe peaches, sliced
• 1 cup fresh blueberries
• 1 cup cooked and cooled quinoa
• 1/3 cup thinly sliced red onion
• 1/3 cup crumbled feta cheese
• 1/3 cup sliced almonds, lightly toasted
• 1/4 cup fresh mint leaves, chopped

For the Honey-Lemon Dressing:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey (use maple syrup for vegan option)
• 1 small clove garlic, minced
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• Freshly ground black pepper to taste

How to Make Peach & Blueberry Kale Salad

Prepare the Kale

1. Place your finely chopped kale in a large bowl. Drizzle with 2 tablespoons of olive oil and sprinkle with 1/4 teaspoon salt.
2. Using your hands, massage the kale for about 2–3 minutes. Don’t skip this step! It transforms the texture from tough to tender and removes any bitterness.
3. You’ll notice the kale will darken and reduce in volume as you massage it – that’s exactly what you want.

Make the Dressing

1. In a small bowl or jar, combine olive oil, lemon juice, honey, minced garlic, Dijon mustard, salt, and pepper.
2. Whisk vigorously until emulsified, or shake well if using a jar with a lid.
3. Taste and adjust seasonings if needed. If your peaches aren’t very sweet, you might want to add a touch more honey.

Assemble the Salad

1. To your bowl of massaged kale, add the cooked quinoa and half of the dressing. Toss well to combine.
2. Add the sliced peaches, blueberries, red onion, and mint leaves. Gently fold these ingredients in to avoid crushing the fruit.
3. Sprinkle the crumbled feta cheese and toasted almonds over the top.
4. Drizzle with the remaining dressing just before serving.
5. For the best presentation, arrange a few extra peach slices and blueberries on top, along with some additional mint leaves and a light sprinkle of feta.

How to Store Summer Peach & Blueberry Kale Salad

One of the things I love most about kale salads is how well they hold up in the refrigerator. Unlike lettuce that wilts quickly, kale actually benefits from a little time with the dressing.

If you’re meal prepping, you can fully assemble this salad (except for the almonds) and refrigerate it in an airtight container for up to 2 days. The flavors will meld together beautifully, and the kale will become even more tender.

For optimal freshness beyond 2 days:

• Store the massaged kale with quinoa in one container
• Keep the cut fruit in another container
• Store the dressing in a small jar
• Add the cheese, nuts, and dressing when you’re ready to eat

When I make this for a potluck or gathering, I often prepare it a few hours ahead of time, which allows the flavors to develop while still keeping that fresh-made quality.

Serving Suggestions

As a Main Dish

For a satisfying meal, I sometimes add grilled chicken or salmon on top. My vegetarian daughter loves it with a sprinkle of roasted chickpeas for extra protein.

As a Side Dish

This salad pairs beautifully with grilled foods. We love it alongside:

• Grilled lemon herb chicken
• Cedar plank salmon
• Veggie burgers
• Marinated flank steak

For Entertaining

When hosting summer gatherings, I often serve this salad as part of a buffet spread. Its vibrant colors make it a standout on the table, and I’ve noticed even kale-skeptics come back for seconds!

FAQs About Summer Peach & Blueberry Kale Saladlad

Can I use different fruits in this salad?

Absolutely! This salad is incredibly adaptable to whatever fruits are in season. Some delicious alternatives include:

• Nectarines or apricots instead of peaches
• Strawberries or raspberries instead of blueberries
• Pears and pomegranate seeds for a fall version

What can I substitute for feta cheese?

Goat cheese works beautifully as an alternative. For a dairy-free option, avocado provides a similar creamy texture, or try a sprinkle of nutritional yeast for a cheesy flavor.

I don’t like raw kale. Will I like this salad?

The massage technique truly transforms kale’s texture and flavor! If you’re still hesitant, you can blanch the kale briefly (30 seconds in boiling water, then ice bath) before massaging. This makes it even more tender.

Can I use baby kale instead of curly kale?

Yes! Baby kale is more tender and doesn’t require massaging. It won’t hold up quite as long in the refrigerator but makes for a quicker preparation.

How can I make this salad vegan?

Simply swap the honey for maple syrup in the dressing and omit the feta cheese or replace it with your favorite plant-based cheese alternative.

Related Recipes You’ll Love

Loved this summer kale salad? Try these fresh and delicious recipes next:

• Mediterranean Chicken Salad with Creamy Tzatziki – Another refreshing favorite, bursting with Mediterranean flavors
• Peach Cobbler – A sweet way to use up those juicy summer peaches
• Lemon Blueberry Cake Recipe – Moist, zesty, and packed with berries, perfect for warm days
• Crispy Southern Fried Chicken Livers Recipe– A quick, cool protein option for light summer meals

Final Thoughts on Summer Kale Salad

This Summer Peach & Blueberry Kale Salad represents everything I love about seasonal cooking – celebrating ingredients at their peak and combining them in ways that bring out their natural beauty and flavor. The first time I served this to friends, someone asked for the recipe before they’d even finished their first bite!

What makes this salad special to me is how it manages to be both nourishing and indulgent at the same time. The mix of textures – from the tender kale to the juicy peaches and the crunchy almonds – creates an eating experience that’s far from boring.

As we navigate busy summer schedules filled with activities and travel, having recipes like this in your arsenal means you can put a beautiful, nutritious meal on the table with minimal effort. I often find myself making this on Sunday evening and enjoying the leftovers for lunch early in the week.

If you give this salad a try, I’d love to see your creations! Share your photos on Pinterest and tag me – seeing your kitchen successes always makes my day. Happy summer cooking!

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