Summer Peach and Blueberry Kale Salad That Screams Freshness

This Summer Peach and Blueberry Kale Salad is everything I crave in a warm-weather dish—fresh, juicy fruit, hearty greens, crunchy textures, and a light, zingy dressing that pulls it all together. I love how the sweetness of peaches and blueberries balances the earthy bite of kale, making every forkful feel refreshing and satisfying. Whether I’m making it as a light lunch, a side for grilled meat, or bringing it to a picnic, this salad always gets compliments.

Why I Love This Recipe

I love how this salad feels light but still leaves me feeling full. The juicy peaches and blueberries add natural sweetness, while the kale gives me that nutrient-packed base I can really dig into. It comes together quickly, doesn’t wilt too fast, and holds up well for potlucks or meal prep. Plus, it’s just so colorful—I always feel like I’m eating a bowl of sunshine.

Ingredients

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

• Fresh kale (curly or lacinato)

• Fresh peaches, sliced

• Fresh blueberries

• Sliced almonds or chopped pecans

• Feta cheese or goat cheese (optional)

• Red onion, thinly sliced

• Olive oil

• Lemon juice or balsamic vinegar

• Honey or maple syrup

• Dijon mustard

• Salt and pepper

Directions

1. I start by removing the stems from the kale and chopping it into bite-sized pieces.

2. Then I massage the kale with a little olive oil and a pinch of salt for a minute or two to make it tender.

3. I whisk together the dressing: olive oil, lemon juice or balsamic, a touch of honey, Dijon, salt, and pepper.

4. In a large bowl, I toss the kale with the dressing until it’s well coated.

5. I gently fold in the peach slices, blueberries, red onion, and nuts.

6. Last, I sprinkle on crumbled feta or goat cheese if I’m using it.

7. I serve it right away or chill it for 15–20 minutes to let the flavors blend.

Servings and timing

This salad serves 4 as a main or 6–8 as a side. It takes about 15 minutes to prepare from start to finish, and there’s no cooking required.

Variations

• I swap peaches for nectarines or even mango if they’re in season.

• For a dairy-free version, I skip the cheese or use a vegan alternative.

• I sometimes add grilled chicken or shrimp to make it a full meal.

• Candied pecans or walnuts add a sweet crunch when I want more contrast.

• A splash of orange juice in the dressing adds extra citrusy brightness.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. The kale holds up better than most greens, but I usually keep the dressing separate if I’m making it ahead. No reheating is needed—it’s best enjoyed cold or at room temperature.

FAQs

Can I use baby kale instead of regular kale?

Yes, I do that when I want a softer texture and skip the massaging step since baby kale is more tender.

What’s the best way to slice peaches for salad?

I cut them into thin wedges or bite-sized chunks so they mix evenly and don’t weigh down the greens.

Can I make this salad ahead of time?

I often prep the components in advance and just toss everything together before serving. It holds up well for a few hours dressed, too.

What if I don’t have fresh blueberries?

I’ve used blackberries or strawberries with great results. Even dried cranberries work in a pinch.

How do I make it more filling?

I add a grain like quinoa, farro, or even couscous for extra substance, especially when I want it as a main course.

Conclusion

This Summer Peach and Blueberry Kale Salad is my warm-weather go-to for when I want something fresh, colorful, and full of flavor. It’s easy to throw together, packed with nutrients, and flexible enough to match whatever I have on hand. Whether I’m eating it solo or serving it up for friends, it always brings a little sunshine to the table.