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Fresh summer peach and blueberry kale salad in a bowl

Summer Peach & Blueberry Kale Salad

  • Author: Dana
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

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.

Ingredients

Scale
  • 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
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey (or 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

Instructions

  1. Place chopped kale in a large bowl. Drizzle with 2 tablespoons olive oil and 1/4 teaspoon salt. Massage kale for 2–3 minutes until tender and darker in color.
  2. In a small bowl or jar, combine olive oil, lemon juice, honey, garlic, Dijon mustard, salt, and pepper. Whisk or shake until emulsified.
  3. Add cooked quinoa to massaged kale with half the dressing. Toss well to combine.
  4. Fold in sliced peaches, blueberries, red onion, and mint leaves gently.
  5. Top with feta cheese and toasted almonds.
  6. Drizzle remaining dressing just before serving. Garnish with extra fruit, mint, and feta for a beautiful finish.

Notes

Store assembled salad (minus almonds) in the fridge up to 2 days. For longer freshness, store components separately. Add feta, almonds, and dressing when ready to eat. Great for potlucks, light dinners, or meal prep.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes (quinoa only)
  • Category: Salad
  • Method: No Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 plate
  • Calories: 370
  • Sugar: 9g
  • Sodium: 310mg
  • Fat: 24g
  • Saturated Fat: 5g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 9g
  • Cholesterol: 15mg

Keywords: summer salad, peach salad, blueberry kale salad, quinoa salad, vegetarian

Find it online: https://www.danarecipes.com/summer-peach-blueberry-kale-salad/