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This colorful summer peach blueberry kale salad has become my go-to for family gatherings and sunny cookouts. It is full of vibrant produce and a zippy honey-lemon vinaigrette that brings everything together. The toasted pepitas on top give that irresistible crunch that keeps everyone sneaking extra bites.
I first tossed this together during a backyard barbecue and watched as the bowl emptied in minutes. Now I crave it all summer when peaches are most perfect.
Ingredients
- Kale: two bunches chopped nice and small as this hearty green stays crunchy and holds up well to the vinaigrette choose leaves that look firm and deep green for best flavor
- Fresh peaches: three to four pits removed and diced ripe peaches offer sweet juiciness look for fruit that feels just soft to the touch and smells fragrant
- Blueberries: one cup their pop of color and gentle sweetness balances the tart lemon the best blueberries look matte with good bloom and no shriveled skins
- Pepitas: one fourth cup these toasted seeds deliver a wonderful nutty crunch use raw green pepitas with no cracks or dark spots
- Lemon: for massaging the kale brightens and tenderizes the greens find lemons with smooth skin and good weight
- Olive oil: for massaging the kale and vinaigrette select a mild extra light tasting oil for best flavor
- Lemons: four juiced into the vinaigrette so much zing opt for juicy heavy lemons as they yield more juice
- Honey: two tablespoons plus two teaspoons adds floral sweetness to the dressing real local honey has exceptional flavor
- Cracked black pepper: as much as you love to add depth and gentle heat use freshly cracked for the best pop
Step-by-Step Instructions
- Toast the Pepitas:
- Spread pepitas in a single layer on a parchment lined baking pan and bake at three hundred seventy five degrees for about five minutes. You want them lightly golden and smelling toasty. Let the seeds cool so they stay crisp in your salad
- Mix the Lemon Vinaigrette:
- Whisk together fresh lemon juice honey olive oil and plenty of cracked black pepper in a bowl or shake everything in a jar until smooth. Tuck this into the fridge to chill while you prep the rest
- Massage the Kale:
- After removing stems chop the kale leaves into bite size pieces and add to a large bowl. Pour on a splash of olive oil and squeeze one juicy lemon over the leaves. Scrub the kale with clean hands for nearly five minutes until it softens shrinks and loses some bitterness
- Prep the Fruit:
- Rinse ripe peaches and dice into bite sized pieces. Wash blueberries and gently pat them dry so they stay plump in the finished salad
- Combine and Toss:
- Add chopped peaches and blueberries to the bowl of massaged kale. Pour over the lemon vinaigrette and toss the salad so every bit is coated and glistening
- Serve and Garnish:
- Portion the salad into bowls and shower each serving with toasted pepitas right before serving so they crunch with every bite
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I cannot get enough of toasted pepitas over this salad. Their crunch is so addictive I sprinkle extra on my bowl every time. My kids once declared it a dessert salad after licking the honey vinaigrette off the serving spoon
Storage Tips
Store leftovers in an airtight container in the fridge for two days. The kale will soften slightly but holds up beautifully compared to delicate greens. Keep pepitas in a separate container and sprinkle on fresh just before eating to preserve their crunch
Ingredient Substitutions
If you do not have fresh peaches try nectarines or even mango chunks. Strawberries or blackberries can sub for blueberries in a pinch. For a nutty twist swap pepitas with toasted sliced almonds or chopped pecans
Serving Suggestions
Serve this salad alongside grilled salmon burgers or chicken at your next barbecue. It also shines as a potluck salad or picnic centerpiece. Sometimes I top mine with crumbled feta or goat cheese for a creamy finish
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Cultural and Historical Context
Kale salads became a big trend thanks to their hearty texture that stands up well to dressings plus their big nutrient boost. Adding summer fruit is an American farmtable tradition highlighting the season's abundance while honey lemon vinaigrette has roots in Mediterranean flavor pairings
Recipe FAQs
- → How do you make kale taste less bitter?
Massage kale leaves with olive oil and lemon juice for a few minutes. This softens the leaves and reduces bitterness, making them more tender and palatable.
- → Can I use other fruits besides peaches and blueberries?
Yes! Nectarines, strawberries, or blackberries are great alternatives. Try seasonal fruits that offer sweetness and juiciness.
- → What is the best type of kale for this salad?
Lacinato (dinosaur) kale or curly green kale both work well. Choose fresh, crisp bunches for best results.
- → How can I make the salad ahead of time?
Toss the kale, blueberries, and peaches together, but add vinaigrette and pepitas just before serving to keep the salad fresh and crunchy.
- → Are pepitas necessary, or can I use another seed?
Pepitas add crunch, but sunflower seeds, sliced almonds, or chopped walnuts are excellent substitutes.