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Fresh Peach Blueberry Kale Salad with colorful fruits and greens

Fresh Peach Blueberry Kale Salad

A vibrant, fruit-forward salad combining hearty kale, ripe peaches, and juicy blueberries, balanced with a tangy balsamic vinaigrette and optional creamy feta.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Salad Base
  • 2 cups Kale, chopped Use curly or lacinato kale, remove thick stems; massage if desired for tenderness.
  • 2 Ripe peaches, sliced Choose firm but ripe peaches; substitute nectarines for similar flavor.
  • 1 cup Blueberries Use fresh blueberries; frozen will change dressing consistency.
  • 1/4 cup Red onion, thinly sliced Soak in cold water briefly to mellow sharpness.
Optional Ingredients
  • 1/4 cup Feta cheese, crumbled Choose crumbled feta or goat cheese; omit for dairy-free.
  • 1/4 cup Walnuts or pecans Toast lightly for deeper flavor; sunflower seeds make a nut-free substitute.
Vinaigrette
  • 2 tablespoons Olive oil Use extra-virgin olive oil for bright dressing notes.
  • 1 tablespoon Balsamic vinegar Choose a good quality balsamic for nuanced sweetness.
  • Salt and pepper To taste; start with a pinch and adjust.

Method
 

Preparation
  1. Wash and drain the kale thoroughly, then pat dry with a towel before chopping finely.
  2. Trim and slice the peaches into uniform wedges.
  3. Rinse the blueberries and discard any stems or soft berries.
  4. Thinly slice the red onion and soak in cold water for five minutes.
Vinaigrette
  1. Whisk together the olive oil, balsamic vinegar, salt, and pepper in a small bowl until emulsified.
  2. Taste the vinaigrette and adjust seasoning with salt or vinegar.
Assembly
  1. Combine the chopped kale, peach slices, blueberries, and red onion in a large bowl.
  2. Pour the vinaigrette over the salad and toss gently.
  3. Top the salad with crumbled feta and toasted nuts if using.
  4. Serve immediately or refrigerate briefly to allow flavors to meld.

Notes

Massage the kale with olive oil and salt to soften. Choose slightly firm peaches for best texture.