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Summer Peach Blueberry Kale Salad

Summer peach blueberry kale salad with massaged kale ribbons that soften and darken, then get tossed with honey-lemon vinaigrette. Golden peach slices, vivid blueberries, candied pecans, and crumbled goat cheese bring sweet, tangy crunch in every bite.
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Prep Time 20 minutes
massaging kale 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

kale
  • 1 large bunch kale stems removed, leaves thinly sliced
peaches
  • 3 peaches ripe, pitted and sliced
blueberries
  • 1 cup blueberries fresh
candied pecans
  • 0.5 cup candied pecans
goat cheese
  • 4 oz goat cheese crumbled
red onion
  • 0.25 cup red onion thinly sliced
olive oil
  • 3 tbsp olive oil
fresh lemon juice
  • 2 tbsp fresh lemon juice
honey
  • 1 tbsp honey
Dijon mustard
  • 1 tsp Dijon mustard
garlic
  • 1 garlic clove, minced
salt
  • 0.25 tsp salt to taste
cracked black pepper
  • 0.25 tsp cracked black pepper to taste

Method
 

Make the honey-lemon vinaigrette
  1. Whisk together olive oil, fresh lemon juice, honey, Dijon mustard, minced garlic, salt, and cracked black pepper until emulsified. Stop when the mixture looks glossy and well combined.
Massage and soften the kale
  1. Place sliced kale in a large bowl and drizzle 2 tablespoons of dressing over it. Start with a light coating so every ribbon gets contact.
  2. Massage the kale firmly with your hands for 2-3 minutes until leaves soften and darken. You should see the kale ribbons turn deeper green and lose some crispness.
  3. Let the massaged kale rest for 10 minutes. The texture should become more pliable while holding its ribbons.
Assemble the salad
  1. Add peach slices, fresh blueberries, thinly sliced red onion, and candied pecans to the massaged kale. Distribute evenly so fruit and crunch are visible throughout.
  2. Drizzle the remaining dressing over the salad and toss gently to coat. Toss just until the vinaigrette glistens on the leaves.
  3. Top with crumbled goat cheese. Scatter it generously so it looks speckled across the surface.
  4. Serve immediately. The massaged kale will wilt slightly for the best texture.

Notes

Pro tip: massage the kale until it looks darker and feels softer—this is what makes it ribbon-tender without cooking. Store leftovers in an airtight container in the fridge up to 2 days, but expect the fruit to bleed juices and the kale to wilt further; for best texture, assemble and serve within the first hour. Freezing isn’t recommended. Dietary swap: use feta in place of goat cheese if you prefer a firmer, saltier crumble.