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Summer Peach Blueberry Kale Salad

Summer peach blueberry kale salad with massaged kale ribbons, juicy peach slices, and vivid blueberries tossed in a honey-lemon vinaigrette. The firm kale leaves soften and darken with a quick massage, then wilt slightly for a tender, glossy finish.
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Prep Time 20 minutes
rest 10 minutes
Total Time 30 minutes
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 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 tablespoon olive oil
Lemon juice
  • 2 tablespoon fresh lemon juice
Honey
  • 1 tablespoon honey
Dijon mustard
  • 1 teaspoon Dijon mustard
Garlic
  • 1 clove garlic minced
Salt and black pepper
  • 1 salt and cracked black pepper to taste

Method
 

Make the honey-lemon vinaigrette
  1. Whisk together olive oil, lemon juice, honey, Dijon mustard, minced garlic, salt, and cracked black pepper until emulsified. Keep whisking until the dressing looks uniform and glossy.
Massage and rest the kale
  1. Place the thinly sliced kale in a large bowl and drizzle with 2 tablespoons of the dressing. Massage firmly with your hands for 2-3 minutes until the leaves soften and darken with a ribbon-like texture.
  2. Let the massaged kale rest for 10 minutes at room temperature. The kale should look slightly wilted and glossy after resting.
Build the salad
  1. Add the sliced peach, fresh blueberries, thinly sliced red onion, and candied pecans to the massaged kale. Gently fold so the fruit stays intact and evenly distributed.
  2. Drizzle the remaining dressing over the salad and toss gently to coat. You should see dressing clinging to the kale leaves without breaking the fruit.
  3. Top with crumbled goat cheese. Scatter it evenly so each bite gets a salty, creamy finish.
  4. Serve immediately. The salad is best right away while the kale is tender but still bright.

Notes

Pro tip: Massage the kale until it turns darker and feels softer—this is what gives the salad that tender, wilting ribbon effect. Store leftovers in an airtight container in the refrigerator up to 2 days; the fruit will soften over time, but it still tastes good. Freeze: no, the kale and peaches won’t hold texture. For a dairy-free option, swap the goat cheese for toasted pepitas or a dairy-free feta-style crumble.