Summer Peach Blueberry Kale Salad
The BEST summer kale salad! Made with green kale, fresh juicy peaches, and sweet blueberries all tossed in a refreshing honey-lemon vinaigrette. Top each bowl with toasty pepitas for a fabulous crunch!
Ingredients
- 2 bunches kale leaves cut off the stem & chopped into bite-sized pieces
- 3-4 pieces peaches pitted & diced
- 1 cup blueberries
- 1/4 cup pepitas
- 1 piece lemon for massaging the kale
- to taste olive oil for massaging the kale
- 4 pieces lemons juiced
- 2 Tbsp honey
- 2 tsp honey
- to taste cracked black pepper
Instructions
- Preheat the oven to 375 degrees and line a baking pan with parchment paper. Spread the pepitas out in an even layer on the pan and toast in the oven for 5-6 minutes until lightly golden and aromatic.
- Whisk the lemon juice, honey, olive oil, and black pepper together in a small bowl or jar. Keep the vinaigrette stored in the refrigerator while you prepare the rest of the salad.
- Remove kale leaves from the stems and chop them into bite-sized pieces. Add the leaves to a large bowl, add a splash of olive oil, and squeeze 1 lemon over the leaves. Massage the kale for about 5 minutes until softened.
- Dice peaches and rinse blueberries, then add both fruits to the kale. Toss with desired amount of vinaigrette until coated to your liking.
- Spoon the salad into individual bowls and garnish each bowl with toasted pepitas right before serving.
Notes
This salad is loaded with flavor, making it a delicious addition to any summer gathering.