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Summer Peach Blueberry Kale Salad

A refreshing salad that combines juicy peaches, plump blueberries, and hearty kale, perfect for summer days.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4 cups fresh kale, chopped Look for young, tender kale leaves.
  • 2 pieces ripe peaches, sliced Use the freshest peaches for best flavor.
  • 1 cup fresh blueberries Seasonal fruits are best.
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup feta cheese, crumbled (optional) Can be replaced with goat cheese.
  • 1/4 cup walnuts or pecans, toasted Toast for better flavor.
Dressing Ingredients
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey (or maple syrup for a vegan option)
  • Salt and pepper to taste Adjust according to preference.

Method
 

Preparation
  1. Rinse and chop the kale into bite-sized pieces. Slice the peaches and thinly slice the red onion.
Toasting Nuts
  1. In a dry skillet over medium heat, toast the walnuts or pecans for about 3-4 minutes until fragrant, then remove from heat and set aside.
Making the Dressing
  1. In a small bowl, whisk together the olive oil, apple cider vinegar, honey (or maple syrup), salt, and pepper until combined.
Assembling the Salad
  1. In a large bowl, combine the chopped kale, sliced peaches, blueberries, and red onion.
  2. Pour the dressing over the salad and toss well to ensure all the ingredients are coated.
Adding Toppings
  1. Finish by sprinkling the crumbled feta cheese and toasted nuts over the top.
Serving
  1. Enjoy your salad immediately, or let it sit for a few minutes to allow the flavors to meld together.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate until serving for best freshness.