Easy Summer Peach Blueberry Kale Salad Recipe – Fresh Vegan Favorite
This Summer Peach Blueberry Kale Salad is a fresh, vibrant vegan salad made with sweet peaches, juicy blueberries, hearty kale, and crunchy toasted pepitas, all tossed in a bright lemon vinaigrette. It’s a refreshing, nutrient-packed dish perfect for warm weather meals.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Tossing and Massaging
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 bunches kale, stems removed and chopped
- 3–4 fresh peaches, diced
- 1 cup blueberries
- 1/4 cup pepitas
- 1 lemon (for massaging kale)
- Olive oil (for massaging kale)
- 4 lemons, juiced (for vinaigrette)
- 2 Tbsp + 2 tsp honey
- 1/4 cup olive oil (for vinaigrette)
- Cracked black pepper, to taste
Instructions
- Preheat oven to 375°F and line a baking tray with parchment paper.
- Toast pepitas for 5–6 minutes until golden, then set aside.
- Whisk lemon juice, honey, olive oil, and black pepper to make vinaigrette and chill.
- Massage chopped kale with olive oil and juice of 1 lemon until softened.
- Dice peaches and rinse blueberries.
- Add peaches and blueberries to kale.
- Drizzle with vinaigrette and toss gently.
- Serve topped with toasted pepitas.
Notes
- Replace honey with maple syrup for a fully vegan version.
- Massage kale well to improve texture and flavor.
- Store extra vinaigrette in the fridge for up to a week.
- Serve immediately for best freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg