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This summer peach and blueberry kale salad combines the season's sweetest fruits with hearty kale for a refreshing dish that delivers both nutrition and flavor. The contrast between juicy peaches, plump blueberries, and earthy kale creates a perfect balance that will leave you feeling satisfied yet light.
I created this salad during a particularly hot summer when turning on the oven felt unbearable. My family was skeptical about kale at first, but the sweet fruits won them over and now it's requested at every summer gathering.
Ingredients
- Fresh kale: The foundation of this salad providing incredible nutrition and a hearty base that holds up well to the vinaigrette
- Ripe peaches: Choose fragrant ones that yield slightly to pressure for maximum sweetness
- Fresh blueberries: Look for plump berries with a silvery bloom for the best flavor
- Toasted pepitas: These add essential crunch and nutty flavor that complements the sweet fruits
- Extra virgin olive oil: Used to massage the kale making it tender and more palatable
- Lemon juice: Both tenderizes the kale and brightens the entire dish
- Honey: Balances the acidity in the vinaigrette with natural sweetness
- Black pepper: Adds a subtle heat that enhances all the flavors
Step-by-Step Instructions
- Prepare the vinaigrette:
- Squeeze the juice from two medium lemons into a small bowl. Add the honey and whisk until completely dissolved. Drizzle in the light olive oil while whisking continuously to create an emulsion. Finish with freshly cracked black pepper to taste. The dressing should be predominantly lemony with just enough oil and honey to balance the acidity. Refrigerate until ready to use.
- Massage the kale:
- Place your chopped kale in a large bowl. Drizzle with the teaspoon of olive oil and squeeze the juice from half a lemon over the leaves. Using clean hands, massage the kale by literally squeezing and rubbing the leaves between your fingers. Continue for a full five minutes the kale will noticeably soften and reduce in volume becoming silky and dark green. This step transforms tough kale into a delicious base.
- Toast the pepitas:
- Heat a dry skillet over medium heat. Add the pepitas to the pan and stir frequently for 3 to 5 minutes until they become fragrant and begin to make light popping sounds. Watch carefully as they can burn quickly. Remove from heat immediately when they turn golden brown and develop a nutty aroma. Allow to cool completely before adding to the salad.
- Assemble the salad:
- Add the chopped peaches and blueberries to the massaged kale. Pour the prepared vinaigrette over the salad and toss gently to coat all ingredients. The amount of dressing needed may vary depending on your preference start with half and add more as needed. Just before serving sprinkle the toasted pepitas over the top for maximum crunch.
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The first time I served this at a family gathering my kale skeptic brother went back for seconds. He later confessed it was the honey lemon vinaigrette that won him over completely changing his opinion on kale salads. Now I always make extra dressing because everyone wants to drizzle more on top.
Make Ahead Tips
This salad actually improves with a bit of time. You can prepare all components up to 4 hours before serving with a few adjustments. Massage the kale and refrigerate it separately from the cut fruit. Prepare the vinaigrette and store it in a jar. Toast the pepitas and keep them in an airtight container. Combine everything except the pepitas about 30 minutes before serving to allow the flavors to meld without the fruits releasing too much juice which can make the salad soggy.
Seasonal Variations
While peaches and blueberries are summer stars this salad template works beautifully year round. In fall try apples and dried cranberries. Winter calls for citrus segments and pomegranate arils. Spring is perfect for strawberries and tender young kale leaves. The vinaigrette remains consistent through all seasons providing a reliable flavor foundation that complements any fruit combination you choose.
Serving Suggestions
This versatile salad pairs beautifully with grilled proteins especially salmon or chicken. For a complete meal add some crumbled goat cheese or feta for creamy richness. It also makes an impressive addition to a brunch spread alongside quiche or frittata. For entertaining serve it in a large shallow bowl with the colorful fruits and green kale creating a stunning visual presentation that will entice guests before they even take a bite.
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This salad is a perfect balance of nutrition and flavor—a summer classic that brings people together with its vibrant colors and fresh taste.
Frequently Asked Questions
- → How do I properly massage kale for this salad?
Place chopped kale in a bowl, drizzle with olive oil and lemon juice, then use your hands to firmly rub and squeeze the leaves together for about 5 minutes. This breaks down the tough fibers, making the kale more tender and easier to digest while helping it absorb the dressing better.
- → Can I prepare this salad in advance?
Yes, you can prepare components ahead of time. Massage the kale and store separately from the fruit and dressing. The vinaigrette can be made up to 3 days ahead and kept refrigerated. Add the fruit and dressing just before serving, and sprinkle with pepitas last to maintain their crunch.
- → How do I toast pepitas for the salad?
To toast pepitas, heat a dry skillet over medium heat. Add the raw pepitas and stir frequently for 3-5 minutes until they become fragrant and lightly golden. Some may make a popping sound when ready. Allow them to cool completely before adding to the salad.
- → What can I substitute for pepitas?
If pepitas aren't available, you can substitute with toasted sunflower seeds, slivered almonds, chopped walnuts, or pine nuts. Any crunchy seed or nut will provide a similar textural contrast to the tender kale and soft fruits.
- → Can I use frozen blueberries instead of fresh?
Fresh blueberries work best for texture and appearance, but frozen can be used in a pinch. Thaw them completely and drain well to prevent excess moisture from diluting the dressing. Pat them dry with paper towels before adding to the salad.
- → What can I use instead of honey in the vinaigrette?
For a vegan option, substitute the honey with maple syrup, agave nectar, or date syrup. Each will provide a slightly different flavor profile but will maintain the necessary sweetness to balance the acidity of the lemon juice.