This vibrant salad combines the robustness of massaged kale with the sweetness of ripe peaches and blueberries, topped with toasted pepitas and dressed in a refreshing lemon honey vinaigrette. It’s a perfect dish to brighten up any summer meal!
Why You’ll Love This Recipe
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Seasonal Freshness: This salad makes the most of summer fruits like peaches and blueberries, bringing a natural burst of sweetness to the dish.
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Nutrient-Rich: Kale, peaches, and blueberries provide a powerhouse of vitamins, antioxidants, and fiber, making this salad both healthy and satisfying.
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Crunchy Texture: Toasted pepitas (pumpkin seeds) add a delightful crunch that complements the tender massaged kale.
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Light and Refreshing: Perfect for warm-weather dining, this salad serves as a refreshing side dish or light main course.
Ingredients
For the Salad:
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5 cups lightly packed torn kale leaves (center stems removed)
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1 ripe peach, sliced
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1/2 cup blueberries
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1/2 cup pepitas (pumpkin seeds)
For the Lemon Honey Vinaigrette:
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3 tablespoons extra virgin olive oil
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1 tablespoon fresh lemon juice
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1 teaspoon honey
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Salt and freshly ground black pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Kale: Place the torn kale leaves in a large bowl. Drizzle with a bit of olive oil and massage the leaves for 2-3 minutes until they become darker and tender.
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Toast the Pepitas: In a dry skillet over medium heat, toast the pepitas, stirring frequently, until they turn golden brown and become fragrant. Remove from heat and let them cool.
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Prepare the Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well combined.
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Assemble the Salad: On a serving platter or individual bowls, arrange the massaged kale, sliced peaches, blueberries, and toasted pepitas. Drizzle the lemon honey vinaigrette over the top just before serving.
Servings and Timing
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Servings: 4
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Preparation Time: 15 minutes
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Cooking Time: 5 minutes
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Total Time: 20 minutes
Variations
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Cheese Addition: Sprinkle crumbled feta or goat cheese for added creaminess.
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Nuts: Substitute pepitas with toasted almonds or walnuts for a different crunch.
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Dressing Twist: Add a teaspoon of Dijon mustard to the vinaigrette for an extra zing.
Storage/Reheating
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Storage: Store leftover salad components separately in airtight containers in the refrigerator. The massaged kale can last up to 3 days, while fruits and toasted pepitas are best consumed within 1-2 days.
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Reheating: Reheat any leftover kale slightly in a pan if desired, but it’s typically enjoyed cold or at room temperature.
FAQs
1. Can I use other greens instead of kale?
Yes, you can substitute kale with spinach, arugula, or mixed greens based on your preference.
2. How do I make the kale less bitter?
Massaging the kale with olive oil helps reduce its bitterness and makes it more tender.
3. Can I prepare the salad in advance?
It’s best to prepare the salad components separately and assemble them just before serving to maintain freshness.
4. Is this salad gluten-free?
Yes, all ingredients used are gluten-free.
5. Can I add protein to this salad?
Grilled chicken, shrimp, or chickpeas are excellent additions to make the salad more filling.
6. How long will the lemon honey vinaigrette last?
Store any leftover vinaigrette in the refrigerator for up to a week.
7. Can I use canned peaches instead of fresh?
Fresh peaches are recommended for their texture and flavor, but if using canned, ensure they’re packed in juice or water without added sugar.
8. Are pepitas the same as pumpkin seeds?
Yes, pepitas are edible pumpkin seeds, often sold without shells.
9. Can I make this salad vegan?
To make the salad vegan, omit the honey or substitute it with maple syrup, and ensure any added cheese is plant-based.
10. What other fruits can I use in this salad?
Nectarines, strawberries, or raspberries are great alternatives to peaches and blueberries.
Conclusion
This Summer Peach and Blueberry Kale Salad is a delightful blend of flavors and textures, making it a perfect choice for summer gatherings or a refreshing meal. Its versatility allows for various adaptations to suit different dietary preferences and ingredient availability. Whether served as a side dish or a light main course, this salad is sure to impress!
Print
Summer Peach and Blueberry Kale Salad
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This vibrant Summer Peach and Blueberry Kale Salad is a refreshing, nutrient-packed dish perfect for summer! The salad combines massaged kale with juicy peaches and antioxidant-rich blueberries, topped with toasted pepitas and dressed in a tangy lemon honey vinaigrette. It’s a light, healthy option for warm-weather dining that can be enjoyed as a side or a light main course. This easy-to-make recipe highlights seasonal freshness and can be adapted to suit your dietary preferences.
Ingredients
For the Salad:
5 cups lightly packed torn kale leaves (center stems removed)
1 ripe peach, sliced
1/2 cup blueberries
1/2 cup pepitas (pumpkin seeds)
For the Lemon Honey Vinaigrette:
3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon honey
Salt and freshly ground black pepper, to taste
Instructions
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Prepare the Kale: Place the torn kale leaves in a large bowl. Drizzle with a bit of olive oil and massage the leaves for 2-3 minutes until they become darker and tender.
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Toast the Pepitas: In a dry skillet over medium heat, toast the pepitas, stirring frequently, until they turn golden brown and become fragrant. Remove from heat and let them cool.
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Prepare the Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well combined.
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Assemble the Salad: On a serving platter or individual bowls, arrange the massaged kale, sliced peaches, blueberries, and toasted pepitas. Drizzle the lemon honey vinaigrette over the top just before serving.
Notes
For added creaminess, sprinkle crumbled feta or goat cheese.
Substitute pepitas with toasted almonds or walnuts for a different crunch.
Add a teaspoon of Dijon mustard to the vinaigrette for an extra zing.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad, Pasta Salad, Summer Recipes
- Method: Tossing, Massaging, Toasting
- Cuisine: American
