Summer Peach Blueberry Kale Salad

Summer Peach Blueberry Kale Salad celebrates peak summer produce with juicy peaches, sweet blueberries, and tender massaged kale topped with crunchy candied pecans and crumbled goat cheese all drizzled in light honey vinaigrette ready in 20 minutes with zero cooking required besides toasting nuts.

Why You’ll Love This Recipe

• Ready in 20 minutes with no cooking
• Showcases best of summer fruit season
• Massaged kale stays crisp for hours
• Sweet and savory flavors balance perfectly
• Impressive presentation for entertaining

Equipment Needed

• Large mixing bowl
• Small jar or bowl for dressing
• Sharp knife and cutting board
• Measuring cups and spoons

Print

Ingredients You’ll Need

• 2 bunches curly kale, stems removed
• 3 ripe peaches, sliced
• 1 cup fresh blueberries
• ½ cup candied pecans
• 4 oz goat cheese, crumbled
• 1 lemon for massaging
• 3 tbsp olive oil (for vinaigrette)
• 2 tbsp honey
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Ingredient Notes

Choose ripe but firm peaches that give slightly when gently squeezed – too soft and they’ll turn mushy in salad. White or yellow peaches both work beautifully with slightly different sweetness levels. Fresh blueberries should be plump, dry, and deep blue without any red tinge. Rinse and dry thoroughly before using.

Curly kale holds up best to massaging and dressing without wilting quickly. Remove thick stems completely since they stay tough even after massaging. Candied pecans add sweet crunch – buy prepared or make your own easily.

Tangy goat cheese balances sweet fruit perfectly while adding creamy texture. Honey vinaigrette keeps things light and lets fruit flavors shine through.

Step-by-Step Instructions

Massage Kale

Remove kale leaves from stems and tear into bite-sized pieces. Place in large bowl with splash of olive oil and squeeze of lemon juice. Massage with clean hands for 5 minutes until leaves soften, darken, and reduce in volume significantly.

Make Vinaigrette

Whisk together olive oil, honey, apple cider vinegar, Dijon mustard, salt, and pepper in small jar until emulsified and smooth. Taste and adjust sweetness or tang as needed.

Prep Fruit

Slice peaches into thin wedges, discarding pit. Pat blueberries dry with paper towel. Keep fruit refrigerated until ready to assemble so it stays cold and fresh.

Assemble Salad

Add peach slices and blueberries to massaged kale. Drizzle half the vinaigrette over top and toss gently to combine, being careful not to smash delicate fruit.

Add Toppings

Transfer salad to serving platter or bowl. Scatter candied pecans and crumbled goat cheese over top. Drizzle with remaining vinaigrette and serve immediately for best texture.

Pro Tips & Cooking Hacks

• Use ripest peaches you can find for maximum sweetness
• Massage kale thoroughly for tender, sweet greens
• Add fruit right before serving to prevent browning
• Make vinaigrette ahead and refrigerate up to 5 days
• Try feta cheese instead of goat cheese
• Add grilled chicken for heartier main course salad
• Substitute nectarines or plums when peaches unavailable
• Toast plain pecans yourself with honey and cinnamon

Tips & Variations

Store massaged kale separate from fruit and toppings up to 2 days refrigerated. Assemble just before serving to keep peaches from browning and pecans from getting soggy. Once dressed, eat within 2 hours for best quality.

Try different summer fruits like strawberries, cherries, or blackberries instead of blueberries. Swap peaches for nectarines or apricots depending on season. Use walnuts, almonds, or pistachios instead of pecans. Replace goat cheese with blue cheese, feta, or shaved parmesan. Add fresh mint or basil for extra herbiness. Make vinaigrette with balsamic vinegar for different flavor profile.

Serving Suggestions

Serve as side salad with grilled chicken, fish, or steak for summer dinner. Makes beautiful addition to brunch buffet or picnic spread. Perfect for outdoor entertaining since kale won’t wilt quickly. Add grilled shrimp or chicken to make it complete meal.

Common Mistakes

• Using underripe peaches results in flavorless, hard fruit
• Not massaging kale enough leaves it tough and bitter
• Adding fruit too early causes browning and mushiness
• Overdressing makes salad watery and wilted
• Using wet blueberries dilutes dressing
• Skipping nuts misses important textural contrast

What to Serve With Summer Peach Blueberry Kale Salad

This fruity salad pairs beautifully with grilled meats like chicken, pork chops, or salmon. Serve alongside burger bar or BBQ spread for summer cookout. Works great with quiche or frittata for brunch. Add grilled flatbread or crusty baguette for complete meal.

Frequently Asked Questions

Can I make this ahead?

Massage kale up to 2 days ahead and keep refrigerated. Make vinaigrette up to 5 days ahead. Add fruit, cheese, and nuts within 30 minutes of serving.

What if peaches aren’t in season?

Use strawberries, apples, pears, or dried fruit like cranberries or cherries. Frozen peaches don’t work well since they’re too watery when thawed.

Can I skip massaging the kale?

Not recommended – massaging transforms tough, bitter kale into tender, sweet greens. It’s essential step that only takes 5 minutes.

How do I know if peaches are ripe?

Ripe peaches give slightly when gently squeezed and smell fragrant and sweet. Avoid rock-hard peaches or overly soft ones that feel mushy.

What cheese works instead of goat cheese?

Feta, blue cheese, or shaved parmesan all work great. Skip cheese entirely for dairy-free version and add more nuts instead.

💬 Tried this recipe? Leave a comment and rating below!