There’s something magical about this Summer Peach and Blueberry Kale Salad.

The sweetness of ripe peaches and juicy blueberries pairs beautifully with hearty kale and toasted pepitas.

Tossed in a lemon honey vinaigrette, this colorful salad is light, refreshing, and ideal for sunny days, BBQ spreads, or even a quick healthy lunch.

Why You’ll Love This Recipe

Fresh and vibrant – peak-season fruit adds beautiful color and flavor.

Nutrient-packed – kale, berries, and lemon juice make this a wellness booster.

Quick and easy – just massage the kale and toss everything together.

Naturally sweet – no added sugar, just honey and fruit.

Flexible and customizable – switch up the nuts or fruit as you like.

What You’ll Need (Ingredient Highlights)

Kale – chopped and massaged to soften its texture and flavor.

Peaches – sweet, juicy, and the star of this salad.

Blueberries – bring a tart-sweet pop and pair well with lemon.

Toasted Pepitas – add crunch and richness (sub with pecans or sunflower seeds).

Lemon Juice & Honey – the vinaigrette is zesty and lightly sweetened.

Olive Oil – or use avocado oil for a milder taste.

Pro Tips Before You Start

Massage the kale well – 5 full minutes will soften it and reduce bitterness.

Use ripe peaches – for the juiciest flavor and best texture.

Toast your pepitas – it makes a huge difference in taste and crunch.

Chill your vinaigrette – for a refreshing finish when serving.

Toss just before serving – for the freshest texture and color.

How to Make Summer Peach and Blueberry Kale Salad

Step 1 – Make the Lemon Vinaigrette:
Whisk lemon juice, honey, a splash of light olive oil, and cracked black pepper in a small bowl.

Store in the fridge while prepping the salad.

Step 2 – Massage the Kale:
Place chopped kale in a large bowl.

Add 1 tsp olive oil and juice of ½ lemon.

Massage the leaves with your hands for a full 5 minutes until softened.

Step 3 – Assemble the Salad:
Add the chopped peaches and blueberries to the bowl.

Pour over the vinaigrette and toss everything together.

Step 4 – Add Pepitas and Serve:
Top with toasted pepitas just before serving to keep them crunchy.

What to Serve It With

Grilled chicken or salmon

Quiche or savory tarts

Crusty sourdough bread

Fresh mozzarella or burrata

Lemonade or iced herbal tea

Variations / Substitutions

Swap the fruit – try strawberries, nectarines, or cherries.

Use a different nut – toasted almonds, pecans, or sunflower seeds work well.

Make it vegan – just use maple syrup instead of honey.

Add protein – grilled shrimp or chickpeas are great additions.

Try a different green – baby spinach or arugula for a softer base.

Storage & Leftovers

Fridge: Store leftovers in an airtight container for up to 2 days.

Vinaigrette: Keep in a sealed jar in the fridge for up to 5 days.

Avoid sogginess: Add pepitas only before serving to preserve crunch.

Best enjoyed fresh: This salad is most vibrant on day one.

FAQs

Can I use frozen fruit?
Not recommended. Fresh peaches and blueberries give the best texture and flavor.

What’s the best kale to use?
Curly kale works best here—just be sure to massage it well to tenderize.

Is this salad meal-prep friendly?
Yes! Just keep the vinaigrette and pepitas separate until ready to eat.

Can I skip the honey?
You can use maple syrup or agave as a sweetener alternative.

What’s the difference between light and extra virgin olive oil here?
Light olive oil has a milder taste that won’t overpower the lemon and fruit.

How do I toast pepitas?
Bake at 375°F for 6–7 minutes on a lined baking sheet, or toast in a dry skillet.

Is this recipe gluten-free?
Yes – as written, all ingredients are naturally gluten-free.

Final Thoughts

This Summer Peach and Blueberry Kale Salad is sunshine in a bowl.

From the creamy peaches to the punch of lemon and crunch of toasted seeds, every bite is balanced and satisfying.

Whether you’re meal prepping, entertaining, or just craving something colorful and healthy—this recipe is one to keep on repeat all summer long.