Summer Peach Blueberry Kale Salad

Summer peach blueberry kale salad featuring massaged kale ribbons tossed with golden peach slices, vivid blueberries, candied pecans, and crumbled goat cheese. A honey-lemon vinaigrette wilts the kale for tender, ribbon-like texture in a bright, healthy summer salad.

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Prep Time 20

Rest time for massaged kale 10

Total Time 30

Servings: 6 servings

Course: Salad

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

kale

1 large bunch kale Stems removed; leaves thinly sliced

peaches

3 ripe peaches Pitted and sliced

blueberries

1 cup fresh blueberries

candied pecans

0.5 cup candied pecans

goat cheese

4 oz goat cheese Crumbled

red onion

0.25 cup red onion Thinly sliced

olive oil

3 tbsp olive oil

lemon juice

2 tbsp fresh lemon juice

honey

1 tbsp honey

Dijon mustard

1 tsp Dijon mustard

garlic

1 clove garlic Minced

salt

0.01 salt To taste

black pepper

0.01 cracked black pepper To taste

Method

Make the honey-lemon vinaigrette

Whisk together olive oil, fresh lemon juice, honey, Dijon mustard, minced garlic, salt, and cracked black pepper until emulsified.
Drizzle 2 tablespoons of the dressing over the sliced kale and massage firmly with your hands for 2-3 minutes until leaves soften and darken.
Let the massaged kale rest for 10 minutes.

Build the salad

Add the sliced peaches, fresh blueberries, thinly sliced red onion, and candied pecans to the massaged kale.
Drizzle the remaining dressing over everything and toss gently to coat.
Top with the crumbled goat cheese.
Serve immediately.

Notes

Pro tip: massage the kale until it looks slightly glossier and noticeably darker—this wilting step is what makes the ribbons tender. Store leftovers in an airtight container in the refrigerator up to 2 days, but the kale will keep softening; don’t freeze. For a dairy-free option, swap goat cheese with a plant-based feta-style crumble and use the same amount.