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Summer Peach & Blueberry Kale Salad

Summer Peach & Blueberry Kale Salad

Experience the vibrant flavors of summer with this refreshing Summer Peach & Blueberry Kale Salad. Bursting with the sweetness of ripe peaches and juicy blueberries, this salad is not only visually stunning but also a nutritional powerhouse. The hearty kale provides a satisfying crunch, while creamy feta and toasted almonds add gourmet flair. Perfect for summer picnics, barbecues, or light lunches, this versatile dish can be enjoyed as a main course or paired alongside grilled proteins. Ready in just 35 minutes, it’s an effortless way to celebrate seasonal produce and enjoy a wholesome meal that’s both delicious and nutritious.

  • Total Time: 35 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 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

Instructions

  1. Place chopped kale in a large bowl. Drizzle with 2 tablespoons olive oil and sprinkle with 1/4 teaspoon salt. Massage the kale for about 2–3 minutes until it becomes tender and darker in color.
  2. In a small bowl or jar, combine the remaining olive oil (3 tablespoons), lemon juice (2 tablespoons), honey (or maple syrup), minced garlic, Dijon mustard, salt (1/4 teaspoon), and freshly ground black pepper. Whisk or shake until all ingredients are emulsified.
  3. Add cooked quinoa to the massaged kale along with half of the prepared dressing. Toss well to ensure even distribution.
  4. Gently fold in sliced peaches, blueberries, red onion, and chopped mint leaves. Be careful not to mash the fruits.
  5. Top your salad with crumbled feta cheese and toasted almonds. This adds texture and flavor contrast.
  6. Drizzle any remaining dressing just before serving for an extra burst of flavor. Garnish with additional fruit, mint leaves, and feta if desired for a beautiful presentation.
  • Author: Stephanie
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (200g)
  • Calories: 310
  • Sugar: 10g
  • Sodium: 250mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 8g
  • Cholesterol: 10mg

Keywords: For added protein, consider adding grilled chicken or chickpeas. Feel free to substitute other greens like spinach or arugula if desired. Make it vegan by using maple syrup instead of honey and omitting feta.