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Summer Peach Blueberry Kale Salad

This summer peach blueberry kale salad features massaged kale ribbons that soften and darken, then get tossed with juicy peach slices, sweet blueberries, candied pecans, and goat cheese. A honey-lemon vinaigrette emulsified with Dijon and garlic glistens on every leaf for a light, healthy summer salad.
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Prep Time 20 minutes
kale resting 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

Kale
  • 1 large bunch kale stems removed, leaves thinly sliced
Fruit and mix-ins
  • 3 peaches ripe, pitted and sliced
  • 1 cup fresh blueberries
  • 0.5 cup candied pecans
  • 0.25 cup red onion thinly sliced
Cheese
  • 4 oz goat cheese crumbled
Dressing
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • 0.25 salt to taste
  • 0.1 cracked black pepper to taste

Method
 

Make the honey-lemon vinaigrette
  1. Whisk together olive oil, fresh lemon juice, honey, Dijon mustard, minced garlic, salt, and cracked black pepper until emulsified and glossy.
  2. Set the dressing aside so it’s ready to coat the kale.
Massage and rest the kale
  1. Place sliced kale in a large bowl and drizzle 2 tablespoons dressing over it.
  2. Massage the kale firmly with your hands for 2-3 minutes until leaves soften and darken, then stop.
  3. Let the massaged kale rest for 10 minutes at room temperature so it wilts slightly.
Assemble the salad
  1. Add peach slices, fresh blueberries, thinly sliced red onion, and candied pecans to the massaged kale.
  2. Drizzle the remaining dressing over the salad and toss gently to coat without crushing fruit.
  3. Top with crumbled goat cheese for a creamy finish.
  4. Serve immediately for the best wilting-tender kale texture.

Notes

To keep the salad vivid and juicy, massage the kale until it darkens (not until it turns mushy), then add peaches and berries right before serving so they don’t weep. Refrigerate leftovers in an airtight container for up to 2 days, but expect softer kale and slightly diluted dressing; freezing is not recommended. For a dairy-free swap, omit the goat cheese or use a dairy-free feta-style crumble.