Summer Peach and Blueberry Kale Salad

I’m excited to share my Summer Peach and Blueberry Kale Salad—a fresh, colorful mix of sweet peaches, juicy blueberries, tender kale, and crunchy toppings, all brought together with a light, tangy dressing that tastes like sunshine in a bowl.

Why I’ll Love This Recipe

I love this salad because it blends sweet and savory flavors beautifully. The peaches and blueberries add bursts of fruitiness, the kale gives me a hearty base, and the dressing ties it all together with a refreshing brightness. It’s perfect for summer picnics, light lunches, or as a side for grilled dishes.

Ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

• Fresh kale, stems removed and leaves chopped

• Fresh peaches, sliced

• Fresh blueberries

• Red onion, thinly sliced

• Goat cheese or feta, crumbled

• Pecans or almonds, toasted

• Extra virgin olive oil

• Balsamic vinegar or white balsamic vinegar

• Honey or maple syrup

• Salt and black pepper

Directions

1. I place the chopped kale in a large bowl and massage it with a drizzle of olive oil and a pinch of salt until softened.

2. I add the sliced peaches, blueberries, red onion, goat cheese, and toasted nuts.

3. In a small bowl, I whisk together olive oil, balsamic vinegar, honey, salt, and pepper until well blended.

4. I drizzle the dressing over the salad and toss gently to combine.

5. I serve immediately, enjoying the mix of sweet fruit, tangy cheese, and crunchy nuts.

Servings and Timing

• Servings: About 4 servings

• Prep time: 15 minutes

• Total time: 15 minutes

Variations

• I sometimes add grilled chicken or shrimp for extra protein.

• I swap kale for baby spinach or mixed greens when I want a softer base.

• I mix in strawberries or raspberries for even more berry flavor.

• I use candied pecans for a sweet crunch.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 1 day, but I keep the dressing separate if I want to make it ahead so the kale stays fresh. This salad is served cold, so I don’t reheat it.

FAQs

How do I keep peaches from browning?

I slice them just before adding to the salad, or toss them lightly in lemon juice if prepping early.

Can I make this salad ahead of time?

Yes—I prep the kale, dressing, and toppings in advance, then combine just before serving.

Is this salad vegan?

Yes—just use maple syrup instead of honey and choose a vegan cheese alternative.

Can I use frozen blueberries?

Yes—but I thaw and drain them first to avoid excess liquid in the salad.

What’s the best vinegar for the dressing?

I love white balsamic for a lighter, sweeter taste, but regular balsamic works beautifully too.

Conclusion

I love making Summer Peach and Blueberry Kale Salad because it’s fresh, vibrant, and full of seasonal flavors. It’s the kind of dish that makes summer meals feel special while still being quick and easy to prepare.