Summer Peach and Blueberry Kale Salad

Summer Peach and Blueberry Kale Salad is a vibrant, wholesome dish that brings together the sweetness of fresh peaches and blueberries with hearty kale, crunchy nuts, and a bright homemade vinaigrette. It’s the kind of salad I love to make when I want something light yet satisfying, with every bite full of color and texture.

this Recipe

Why You’ll Love This Recipe

I love how this salad combines fresh, juicy summer fruit with earthy kale and a touch of crunch from nuts or seeds. The simple vinaigrette ties everything together with a hint of tang and sweetness. It’s a refreshing, nutrient-packed dish that works beautifully as a light lunch, side salad, or even a vegetarian main.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh kale, stemmed and chopped

• Fresh peaches, sliced

• Fresh blueberries

• Crumbled goat cheese or feta

• Toasted almonds, pecans, or sunflower seeds

• Olive oil

• Apple cider vinegar or balsamic vinegar

• Honey or maple syrup

• Dijon mustard

• Salt

• Black pepper

Directions

1. I start by preparing the kale — I remove the stems, chop the leaves, and massage them with a little olive oil and salt until they soften and darken in color.

2. In a small bowl or jar, I whisk together olive oil, vinegar, honey or maple syrup, Dijon mustard, salt, and pepper to make the vinaigrette.

3. I toss the massaged kale with the vinaigrette until the leaves are well coated.

4. I gently fold in the peach slices and blueberries.

5. I top the salad with goat cheese (or feta) and toasted nuts or seeds right before serving.

Servings and Timing

This recipe serves about 4 people as a side, or 2 as a main.
Prep time: 15 minutes
Total time: 15 minutes

Variations

• I sometimes swap the blueberries for blackberries or strawberries depending on what I have.

• For a creamier texture, I add slices of avocado or drizzle on a yogurt-based dressing.

• I like using arugula or spinach if I don’t have kale on hand.

• When I want it heartier, I toss in cooked quinoa or grilled chicken.

• I switch out goat cheese for blue cheese when I want a bolder flavor.

Storage/Reheating

I store the undressed kale and toppings separately if I’m making this ahead. Once dressed, the kale holds up well for about 1–2 days in the fridge without wilting. I don’t recommend reheating this salad — it’s best served cold or at room temperature.

FAQs

Can I use baby kale instead of curly kale?

Yes, I sometimes use baby kale for a more tender texture and milder flavor — no massaging required.

How do I keep peaches from getting mushy?

I use firm but ripe peaches and slice them just before serving to keep them fresh.

Can I make this salad vegan?

Absolutely — I skip the cheese or use a vegan alternative, and use maple syrup instead of honey in the dressing.

What’s the best way to toast nuts?

I toast them in a dry skillet over medium heat for a few minutes until they’re golden and fragrant.

Can I prep this salad in advance?

I like to prep all the components ahead of time and assemble right before eating to keep everything crisp and fresh.

Conclusion

Summer Peach and Blueberry Kale Salad is one of my favorite warm-weather dishes — refreshing, nourishing, and bursting with natural sweetness. I love how the flavors and textures come together in such a simple way, and it always makes me feel energized and satisfied. It’s a salad I come back to all season long.

Summer Peach and Blueberry Kale Salad

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• Author: Mary
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 4 servings (as a side), 2 servings (as a main)
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

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Description

This Summer Peach and Blueberry Kale Salad is a refreshing and wholesome salad that combines juicy peaches, sweet blueberries, tender kale, and crunchy nuts with a tangy homemade vinaigrette. Perfect for summer meals, it’s a vibrant and nutrient-rich dish you can enjoy as a light lunch, side salad, or vegetarian main.

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Ingredients

• Fresh kale, stemmed and chopped
• Fresh peaches, sliced
• Fresh blueberries
• Crumbled goat cheese or feta
• Toasted almonds, pecans, or sunflower seeds
• Olive oil
• Apple cider vinegar or balsamic vinegar
• Honey or maple syrup
• Dijon mustard
• Salt
• Black pepper

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Instructions

1. Stem and chop kale, then massage with olive oil and a pinch of salt until softened.

2. In a small bowl or jar, whisk together olive oil, vinegar, honey or maple syrup, Dijon mustard, salt, and black pepper to make the vinaigrette.

3. Toss massaged kale with vinaigrette until evenly coated.

4. Gently fold in sliced peaches and blueberries.

5. Top with goat cheese or feta and toasted nuts or seeds just before serving.

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Notes

• Swap blueberries with blackberries or strawberries as desired.
• Add avocado or a dollop of yogurt dressing for extra creaminess.
• Substitute kale with arugula or spinach if preferred.
• For a more filling version, add cooked quinoa or grilled chicken.
• Use blue cheese for a stronger flavor alternative to goat cheese.