If you’re looking for a salad that screams summer, look no further than this delightful Summer Peach & Blueberry Kale Salad. With juicy peaches, sweet blueberries, and hearty kale, it’s the perfect dish to celebrate the season’s best flavors. This recipe is a staple in my kitchen because it’s not only delicious but also so easy to whip up on busy weeknights or serve at family gatherings. The vibrant colors and fresh ingredients make it a feast for the eyes and the palate!

What I love most about this salad is how versatile it is; whether you’re enjoying it as a light lunch or as a side dish at a barbecue, it always feels right at home. Plus, it’s a fantastic way to incorporate more greens into your diet while savoring the sweetness of summer.

Why You’ll Love This Recipe

Quick and Easy: This salad comes together in just about 35 minutes, making it perfect for those hectic days.
Family-Friendly: It’s packed with flavor that even the pickiest eaters will enjoy—who can resist peaches and blueberries?
Make-Ahead Convenience: Prep it ahead of time for gatherings or meal prep; it stays fresh and tasty!
Nutrient-Packed: Loaded with vitamins and minerals from kale, quinoa, and fresh fruits, this salad is as healthy as it is delicious.
Customizable: Feel free to add or swap ingredients based on what you have on hand.

Ingredients You’ll Need

You’ll find that the ingredients for this Summer Peach & Blueberry Kale Salad are simple and wholesome. They come together beautifully to create a refreshing dish that’s packed with flavor.

For the Salad:

1 large bunch curly kale (about 8 cups chopped), stems removed and finely chopped
2 tablespoons olive oil
1/4 teaspoon salt
2 large ripe peaches, sliced
1 cup fresh blueberries
1 cup cooked and cooled quinoa
1/3 cup thinly sliced red onion
1/3 cup crumbled feta cheese
1/3 cup sliced almonds, lightly toasted
1/4 cup fresh mint leaves, chopped

For the Dressing:

3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey (or maple syrup for vegan option)
1 small clove garlic, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
Freshly ground black pepper to taste

Variations

One of the best things about this Summer Peach & Blueberry Kale Salad is its flexibility. You can easily adapt the recipe based on your personal preferences or what you have in your pantry.

Swap the protein: Add grilled chicken or chickpeas for an extra protein boost.
Change up the fruit: Use strawberries or raspberries instead of peaches or blueberries for a twist.
Add some crunch: Toss in sunflower seeds or pumpkin seeds for added texture.
Make it vegan-friendly: Simply replace feta cheese with avocado or omit cheese altogether.

How to Make Summer Peach & Blueberry Kale Salad

Step 1: Massage the Kale

Start by placing your chopped kale in a large bowl. Drizzle with olive oil and sprinkle with salt. Massaging the kale for 2–3 minutes is key—it transforms the tough leaves into something tender and vibrant! You’ll notice the color deepening as you massage; this helps bring out its natural sweetness.

Step 2: Prepare the Dressing

In a small bowl or jar, combine olive oil, lemon juice, honey (or maple syrup), minced garlic, Dijon mustard, salt, and pepper. Whisk or shake until emulsified. This dressing adds a zesty kick that perfectly complements the sweetness of the fruits!

Step 3: Combine Quinoa and Kale

Now it’s time to add cooked quinoa to your massaged kale along with half of your delicious dressing. Toss everything well until combined—this creates a hearty base for your salad that will keep you feeling satisfied.

Step 4: Fold in Fresh Ingredients

Gently fold in sliced peaches, blueberries, red onion, and mint leaves into your salad mixture. This step is all about preserving those beautiful pieces of fruit while ensuring every bite bursts with flavor!

Step 5: Add Toppings

Top off your salad with crumbled feta cheese and lightly toasted almonds for some added creaminess and crunch. These toppings not only enhance flavor but also make your dish visually appealing.

Step 6: Finish with Dressing

Just before serving, drizzle any remaining dressing over your beautiful creation. For an extra touch, garnish with more fruit, mint leaves, and feta. It’s all about presentation!

And there you have it! Your stunning Summer Peach & Blueberry Kale Salad is ready to be enjoyed. Perfect for any occasion!

Pro Tips for Making Summer Peach & Blueberry Kale Salad

Creating the perfect Summer Peach & Blueberry Kale Salad is all about enhancing flavors and textures, so here are some tips to ensure your salad shines!

Choose ripe peaches: Selecting perfectly ripe peaches will make all the difference in flavor. Look for peaches that are slightly soft to the touch with a fragrant aroma.
Massage the kale well: Taking a few extra moments to massage the kale helps break down its tough fibers, making it more enjoyable to eat and allowing it to absorb more of the dressing.
Use fresh ingredients: Fresh, seasonal produce not only enhances taste but also adds vibrant colors to your salad. Visit your local farmers market for the best quality.
Customize your toppings: Feel free to mix in or swap out any of the toppings based on what you have available or prefer. For example, walnuts or sunflower seeds can be great alternatives to almonds!
Make it ahead of time: This salad can be prepared in advance! Just keep the dressing separate until you’re ready to serve so that the kale stays crisp and fresh.

How to Serve Summer Peach & Blueberry Kale Salad

This beautiful salad is not only nutritious but also visually stunning, making it perfect for summer gatherings or a light lunch. Here are some ideas on how to present this delicious dish!

Garnishes

Extra mint leaves: A sprinkle of fresh mint adds a refreshing touch and enhances the overall aroma of the salad.
Additional blueberries: A handful of extra blueberries scattered on top makes for an eye-catching presentation and boosts that fruity flavor!
Edible flowers: Consider adding a few edible flowers for a pop of color and an elegant flair that’s sure to impress your guests.

Side Dishes

Grilled Vegetable Skewers: Colorful skewers filled with zucchini, bell peppers, and cherry tomatoes drizzled with olive oil complement the freshness of the salad beautifully.
Chickpea Hummus with Pita Chips: A creamy hummus paired with crunchy pita chips offers a delightful contrast in texture while providing additional protein.
Quinoa Stuffed Bell Peppers: These stuffed peppers can be made with quinoa and seasonal vegetables, mirroring the healthy theme of your salad and keeping things colorful!
Lemon Herb Couscous: Fluffy couscous tossed with lemon zest and herbs creates a light, refreshing side that pairs wonderfully with the fruitiness of your main dish.

Enjoy crafting this delightful Summer Peach & Blueberry Kale Salad as part of your next meal—it’s sure to bring smiles all around!

Make Ahead and Storage

This Summer Peach & Blueberry Kale Salad is perfect for meal prep! You can easily store it in the fridge and enjoy it throughout the week, making healthy eating a breeze.

Storing Leftovers

Place any leftover salad in an airtight container.
Store in the refrigerator for up to 3 days.
Keep the dressing separate until you’re ready to serve to maintain freshness.

Freezing

This salad is best enjoyed fresh, but you can freeze the quinoa separately if desired.
Place cooked quinoa in freezer-safe bags or containers.
Freeze for up to 2 months. Thaw in the fridge before using.

Reheating

If you’ve frozen quinoa, reheat it gently on the stovetop or microwave.
Avoid reheating greens as they are best served fresh.

FAQs

Here are some common questions about the Summer Peach & Blueberry Kale Salad that may help you out!

Can I make this Summer Peach & Blueberry Kale Salad ahead of time?

Yes! You can prepare the salad a day in advance. Just remember to keep the dressing separate until you’re ready to serve to keep the kale fresh and crisp.

What other fruits can I add to the Summer Peach & Blueberry Kale Salad?

Feel free to mix in other seasonal fruits like strawberries, raspberries, or even slices of ripe mango for added flavor and color.

Is this Summer Peach & Blueberry Kale Salad suitable for vegans?

Absolutely! Simply substitute feta cheese with a plant-based alternative or leave it out altogether, and use maple syrup instead of honey.

How can I make this salad more filling?

To add extra protein, consider incorporating chickpeas or black beans. They complement the flavors beautifully!

Final Thoughts

I hope you enjoy making this vibrant Summer Peach & Blueberry Kale Salad as much as I do! It’s not only a feast for the eyes but also a delightful way to savor summer’s bounty. Share it with friends or enjoy it solo; either way, you’re in for a treat. Happy cooking!

Summer Peach & Blueberry Kale Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Autumn
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 4
Category: Salad
Method: Mixing
Cuisine: American

Print Recipe

Description

Brighten up your summer meals with a vibrant Summer Peach & Blueberry Kale Salad. This refreshing dish combines juicy peaches, sweet blueberries, and nutrient-dense kale, creating a delightful medley that celebrates the season’s freshest flavors. Perfect for busy weeknights or as a stunning centerpiece at family gatherings, this salad is not only easy to prepare but also packed with vitamins and minerals. With its colorful presentation and delicious taste, it’s sure to impress everyone at your table!

Ingredients

Scale

1 large bunch curly kale, chopped
2 tablespoons olive oil
1/4 teaspoon salt
2 large ripe peaches, sliced
1 cup fresh blueberries
1 cup cooked and cooled quinoa
1/3 cup thinly sliced red onion
1/3 cup crumbled feta cheese (optional)
1/3 cup sliced almonds, lightly toasted
1/4 cup fresh mint leaves, chopped
3 tablespoons extra virgin olive oil (for dressing)
2 tablespoons fresh lemon juice
1 tablespoon honey or maple syrup
1 small clove garlic, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon salt (for dressing)
Freshly ground black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Start by placing your chopped kale in a large bowl. Drizzle with olive oil and sprinkle with salt. Massage the kale for 2–3 minutes until tender and vibrant.
In a small bowl or jar, combine olive oil, lemon juice, honey (or maple syrup), minced garlic, Dijon mustard, salt, and pepper. Whisk or shake until emulsified.
Add cooked quinoa to your massaged kale along with half of the dressing. Toss everything well until combined.
Gently fold in sliced peaches, blueberries, red onion, and mint leaves into your salad mixture.
Top off your salad with crumbled feta cheese (if using) and lightly toasted almonds.
Drizzle any remaining dressing over your salad just before serving. Garnish with more fruit, mint leaves, and feta as desired.