Peach Blueberry Kale Salad: A Refreshing Summer Delight

This peach blueberry kale salad is a vibrant and nutritious dish perfect for summer gatherings or light lunches, featuring fresh peaches, blueberries, and a honey-lemon vinaigrette.

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Prep Time 15

Cook Time 6

Total Time 21

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 bunch Green Curly Kale massaged
2 medium Ripe Peaches cut just before serving
1 cup Fresh Blueberries rinsed and dried
1/4 cup Toasted Pepitas

For the Vinaigrette

1/4 cup Mild Olive Oil
2 tablespoons Lemons juiced
1 tablespoon Honey
to taste Cracked Black Pepper

Equipment

Baking pan
Mixing Bowl
Whisk

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C). Spread the pepitas evenly across a baking pan and toast them for about 5-6 minutes, or until golden brown.
In a medium mixing bowl, whisk together the fresh lemon juice, honey, olive oil, and a pinch of cracked black pepper until smooth. Refrigerate to let flavors meld.
Chop the kale into bite-sized pieces, drizzle with olive oil and lemon juice, and massage gently for about 5 minutes until softened.
Slice the peaches into wedges and rinse the blueberries under cold water. Prepare just before assembly.
Add the diced peaches and blueberries to the massaged kale. Drizzle the vinaigrette over and toss gently until combined.
Scoop portions of salad into bowls and top with toasted pepitas. Serve immediately.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gSodium: 5mgPotassium: 300mgFiber: 5gSugar: 10gVitamin A: 500IUVitamin C: 30mgCalcium: 70mgIron: 1mg

Notes

Best enjoyed fresh; store leftovers in the fridge for up to 2 days. Keep vinaigrette separate until serving to maintain freshness.

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