Description
A bright and refreshing summer salad featuring tender kale, juicy peaches, sweet blueberries, and crunchy toasted pepitas tossed in a zesty honey-lemon vinaigrette.
Ingredients
2 bunches kale, leaves removed from stems and chopped into bite-sized pieces
3 to 4 fresh peaches, pitted and diced
1 cup blueberries
1/4 cup pepitas
1 lemon, for massaging the kale
olive oil, for massaging the kale
4 lemons, juiced
2 tablespoons plus 2 teaspoons honey
1/4 cup olive oil (for dressing)
cracked black pepper, to taste
Instructions
- Preheat the oven to 375°F and line a baking pan with parchment paper. Spread the pepitas evenly and toast for 5 to 6 minutes until lightly golden and fragrant. Let cool.
- In a small bowl or jar, whisk together the lemon juice, honey, olive oil, and cracked black pepper to make the vinaigrette. Refrigerate while preparing the salad.
- Add the chopped kale to a large bowl. Drizzle with a little olive oil and squeeze the juice of one lemon over it. Massage the kale with your hands for about 5 minutes until softened.
- Rinse the peaches and blueberries. Dice the peaches into bite-sized pieces and pat the blueberries dry.
- Add the peaches and blueberries to the kale. Drizzle with the vinaigrette and toss until evenly coated.
- Serve in bowls and sprinkle toasted pepitas on top just before serving.
Notes
Add feta or goat cheese for a creamy variation.
Include grilled chicken for extra protein.
Substitute peaches with nectarines or mango if needed.
Use almonds or walnuts instead of pepitas for a different crunch.
Store leftovers in an airtight container in the refrigerator for up to 2 days; keep pepitas separate.
Best served chilled or at room temperature; do not reheat.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
