Print

Summer Peach Blueberry Kale Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A fresh and vibrant summer salad made with tender kale, juicy peaches, sweet blueberries, crunchy nuts, and crumbled feta, all tossed in a simple lemon-honey dressing.

Ingredients

  • 6 cups fresh kale, stems removed and chopped
  • 2 ripe peaches, sliced
  • 1 cup fresh blueberries
  • 1/2 cup crumbled feta cheese
  • 1/3 cup sliced almonds or pecans
  • 1/4 small red onion, thinly sliced
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice or apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Wash and chop the kale, removing the stems. Place it in a large bowl and massage it gently with 1 tablespoon of the olive oil for 1 to 2 minutes until softened.
  2. Slice the peaches and rinse the blueberries.
  3. Add the peaches, blueberries, and thinly sliced red onion to the bowl with the kale.
  4. Sprinkle the crumbled feta cheese and sliced almonds or pecans over the salad.
  5. In a small bowl, whisk together the remaining olive oil, lemon juice or apple cider vinegar, honey or maple syrup, salt, and black pepper until combined.
  6. Pour the dressing over the salad and toss gently until everything is evenly coated.
  7. Let the salad sit for a few minutes before serving so the flavors can blend.

Notes

  • Massage the kale well to reduce bitterness and improve texture.
  • Goat cheese can be used instead of feta for a creamier flavor.
  • Add grilled chicken, chickpeas, salmon, or quinoa for extra protein.
  • Walnuts can be used in place of almonds or pecans.
  • Nectarines or mango work well instead of peaches when needed.
  • For vegan version, use maple syrup and omit feta or use a plant-based cheese.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • If making ahead, keep the dressing separate until just before serving for best freshness.

Nutrition