Summer Peach & Blueberry Kale Salad

When those perfect summer peaches start appearing at the farmers market, I know exactly what I’m making first – this gorgeous Summer Peach & Blueberry Kale Salad. The combination of sweet juicy peaches, plump blueberries, and hearty kale creates a salad that’s both substantial and refreshing. This vibrant dish is perfect for summer picnics, barbecues, or as a light lunch. Its delightful mix of flavors and textures makes it a standout choice for any occasion.

Why You’ll Love This Recipe

• Fresh Ingredients: This salad showcases seasonal fruits and vegetables that are bursting with flavor.
• Nutrient-Packed: Packed with vitamins and minerals, this salad is not only delicious but also healthy.
• Quick to Prepare: With just 20 minutes of prep time, you can whip up this salad in no time.
• Versatile: Perfect as a side dish or main course, it adapts easily to fit any meal plan.
• Colorful Presentation: The vibrant colors of peaches and blueberries make it visually appealing.

Tools and Preparation

Before you start making your Summer Peach & Blueberry Kale Salad, gather your essential tools. Having the right equipment will streamline the preparation process and ensure your ingredients are well-handled.

Essential Tools and Equipment

• Large mixing bowl
• Small bowl or jar for dressing
• Whisk or fork
• Knife
• Cutting board

Importance of Each Tool

• Large mixing bowl: Provides ample space for massaging kale and mixing all ingredients without spilling.
• Whisk or fork: Essential for emulsifying the dressing, ensuring even flavor distribution throughout the salad.

Ingredients

Ingredients:
– 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
– 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

For Garnish

• 2 tablespoons fresh parsley, finely chopped

this recipe

How to Make Summer Peach & Blueberry Kale Salad

Step 1: Massage the Kale

Place chopped kale in a large bowl. Drizzle with 2 tablespoons olive oil and 1/4 teaspoon salt. Massage the kale for 2–3 minutes until tender and darker in color. This step helps break down the tough fibers of the kale.

Step 2: Prepare the Dressing

In a small bowl or jar, combine olive oil, lemon juice, honey, garlic, Dijon mustard, salt, and pepper. Whisk or shake until emulsified. This dressing adds a bright flavor that complements the sweetness of the fruit.

Step 3: Combine Quinoa with Kale

Add cooked quinoa to the massaged kale along with half the dressing. Toss well to combine. The quinoa adds protein while enhancing texture.

Step 4: Add Fruits and Vegetables

Fold in sliced peaches, blueberries, red onion, and mint leaves gently. Be careful not to crush the fruit while mixing; you want them intact for that burst of flavor.

Step 5: Top with Cheese and Nuts

Top with feta cheese and toasted almonds. These toppings provide creaminess from the cheese and crunch from the nuts.

Step 6: Serve with Remaining Dressing

Drizzle remaining dressing just before serving. Garnish with extra fruit, mint, and feta for a beautiful finish that will impress your guests!

How to Serve Summer Peach & Blueberry Kale Salad

This vibrant Summer Peach & Blueberry Kale Salad is perfect for various occasions. Whether it’s a picnic, a family gathering, or just a light lunch at home, here are some great ways to serve it.

As a Main Course

• For a filling meal, serve the salad as the main course. Pair it with a slice of crusty bread or a protein like grilled chicken or tofu for added sustenance.

As a Side Dish

• This salad can also shine as a delightful side dish. It pairs wonderfully with grilled meats or fish, adding freshness and color to your plate.

At a Picnic

• Pack the salad in mason jars for an easy and portable picnic option. Layer the ingredients to keep everything fresh and toss just before serving.

For Meal Prep

• Make this salad ahead of time for an easy meal prep option. Store it in individual containers, keeping the dressing separate until you’re ready to enjoy.

At a Barbecue

• Bring this colorful salad to any barbecue gathering. Its fruity flavors will complement smoky grilled dishes perfectly.

How to Perfect Summer Peach & Blueberry Kale Salad

To ensure your Summer Peach & Blueberry Kale Salad is always on point, consider these helpful tips.

• Choose ripe peaches: Select peaches that are fragrant and slightly soft to the touch for the best flavor and sweetness.
• Massage the kale: Don’t skip massaging the kale! This process makes it tender and enhances its flavor.
• Use fresh ingredients: Fresh blueberries and mint will elevate your salad’s taste. Always opt for seasonal produce when possible.
• Adjust sweetness: If you prefer a sweeter dressing, add more honey or maple syrup according to your taste.
• Add protein: For extra nutrition, incorporate grilled chicken, chickpeas, or nuts into your salad.
• Experiment with flavors: Feel free to add other fruits like strawberries or nuts such as walnuts for added texture and flavor.

Best Side Dishes for Summer Peach & Blueberry Kale Salad

This delightful Summer Peach & Blueberry Kale Salad can be complemented by several side dishes that enhance its flavors. Here are some excellent options:

1. Grilled Chicken Skewers: Juicy chicken skewers add protein and pair well with the salad’s fruity notes.
2. Corn on the Cob: Sweet corn brings a burst of summer flavor that complements the peach and blueberry.
3. Caprese Salad: A classic Italian salad with tomatoes, mozzarella, and basil adds freshness next to the kale salad.
4. Garlic Bread: Crispy garlic bread offers a crunchy contrast while soaking up any leftover dressing from the plate.
5. Roasted Vegetables: Colorful roasted veggies provide earthy flavors that balance the sweetness of the salad.
6. Potato Salad: A creamy potato salad can serve as comfort food alongside this refreshing dish.
7. Fruit Platter: A mix of seasonal fruits can enhance your meal’s summery vibe while providing variety.
8. Quinoa Pilaf: A light quinoa pilaf seasoned with herbs makes for an excellent grain-based side dish that aligns with the main flavors of your meal.

Common Mistakes to Avoid

When making the Summer Peach & Blueberry Kale Salad, it’s easy to make some common mistakes. Here are a few to watch out for:

• Skipping the Massage: Failing to massage the kale can lead to a tough texture. Spend 2-3 minutes massaging the kale with olive oil and salt until it becomes tender and vibrant.
• Overdressing the Salad: Using too much dressing can overwhelm the fresh flavors. Start with half of the dressing and adjust to your taste before serving.
• Choosing Unripe Fruit: Using unripe peaches or blueberries can result in a bland salad. Opt for ripe, juicy fruits for the best flavor and sweetness.
• Neglecting Toasted Nuts: Not toasting almonds can rob the salad of extra flavor. Lightly toast them in a dry pan for a few minutes until golden before adding.
• Ignoring Ingredient Temperature: Mixing warm quinoa with cold ingredients can alter textures. Ensure quinoa is completely cooled before combining it with other ingredients.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Keep the dressing separate if possible to maintain freshness.

Freezing Summer Peach & Blueberry Kale Salad

• It’s best not to freeze this salad due to the fresh ingredients.
• If you must, freeze only the quinoa and store other components separately.

Reheating Summer Peach & Blueberry Kale Salad

• Oven: Preheat to 350°F (175°C) and warm quinoa or kale for about 10 minutes.
• Microwave: Heat in short intervals, stirring frequently, until warm but not hot.
• Stovetop: Warm on low heat while stirring gently, being careful not to overcook.

Frequently Asked Questions

Can I use different greens in my Summer Peach & Blueberry Kale Salad?

You can certainly substitute kale with other greens like spinach or arugula. Just keep in mind that each green has its own texture and flavor profile.

How do I make a vegan version of Summer Peach & Blueberry Kale Salad?

To make this salad vegan, simply replace honey with maple syrup. The salad will remain delicious without compromising taste.

What can I add for extra protein in this Summer Peach & Blueberry Kale Salad?

You can add chickpeas, grilled chicken, or tofu for an additional protein boost. These options will complement the dish nicely.

How long does this salad last once prepared?

The Summer Peach & Blueberry Kale Salad lasts for about 3 days in the refrigerator if stored properly in an airtight container.

Final Thoughts

The Summer Peach & Blueberry Kale Salad is not only delicious but also versatile. Its combination of sweet peaches, blueberries, and hearty kale makes it perfect for summer gatherings or a healthy lunch option. Feel free to customize it by adding your favorite nuts or proteins! Enjoy this refreshing dish that highlights seasonal produce beautifully.

Print

Summer Peach & Blueberry Kale Salad

---

• Author: Sofia
• Total Time: 20 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Experience the vibrant flavors of summer with this refreshing Summer Peach & Blueberry Kale Salad. Perfect for picnics, barbecues, or a light lunch, this salad combines sweet, juicy peaches and plump blueberries with hearty kale and protein-packed quinoa. The delightful mix of textures and colors will impress your guests while providing a nutritious meal option. Tossed in a zesty dressing of olive oil, fresh lemon juice, honey, and garlic, every bite bursts with flavor. Enjoy this versatile salad as a main course or side dish, and feel free to customize it with your favorite ingredients for an extra twist.

---

Ingredients

Scale 1x2x3x

• 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
• 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
• 2 tablespoons fresh parsley, finely chopped

---

Instructions

1. In a large bowl, massage the chopped kale with olive oil and salt for 2-3 minutes until tender.
2. In a small bowl, whisk together olive oil, lemon juice, honey, garlic, Dijon mustard, salt, and pepper to make the dressing.
3. Add cooked quinoa to the massaged kale along with half of the dressing and toss well.
4. Gently fold in sliced peaches, blueberries, red onion, and mint leaves.
5. Top with feta cheese and toasted almonds.
6. Drizzle remaining dressing before serving and garnish with parsley.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 12g
• Sodium: 250mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 7g
• Protein: 9g
• Cholesterol: 15mg

Keywords: Choose ripe peaches for optimal sweetness. Don’t skip massaging the kale; it enhances texture and flavor. Customize by adding proteins like grilled chicken or chickpeas.