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–+ servings
a white bowl with salad made with kale, fruit, nuts, and cheese.
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5 from 13 votes

Summer Kale Salad with Blueberries

A light and refreshing combination of massaged, tender kale with fresh berries, peaches, pecans, and goat cheese, all tossed with a delicious homemade blueberry balsamic vinaigrette.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: dinner, Lunch, Main Course, Side Dish
Cuisine: American
Keyword: berries, blueberries, kale, peach, salad
Servings: 4 people
Calories: 430kcal
Author: Mikayla M.

Ingredients

Summer Kale Salad

  • 1 large bunch of kale any variety
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/2 cup blueberries fresh
  • 1/2 cup strawberries sliced
  • 1 large peach sliced
  • 3/4 cup pecans
  • 4 ounces goat cheese creamy

Blueberry Balsamic Vinaigrette

  • 1/2 cup blueberries
  • 2 tablespoons water
  • 3 tablespoons balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/3 cup olive oil

Instructions

Make the Dressing First

  • Place the 1/2 cup of blueberries into a saucepan with the water and place it over medium high heat.
  • Stir, crushing lightly with a spoon, until bubbly and the juices have released. About 5 minutes.
  • Add to a blender with Dijon, Balsamic, and salt. Puree.
  • Add the olive oil and pulse until just combined. Taste and add salt as needed. Chill until ready to serve.

Assemble the Salad

  • Wash and dry the kale, then remove the stems. Chop into 2" pieces and place in a large bowl.
  • Drizzle the kale with 1 teaspoon of olive oil and 1/4 teaspoon of salt. Massage them into the kale for 2-3 minutes or until the kale has darkened slightly in color and is less stiff. Set aside.
  • Slice the strawberries and peach.
  • Add a 2 tablespoons of dressing to the kale and toss to coat.
  • Add the blueberries, strawberries, peach slices, and pecans to the top of the kale. Break goat cheese across the top.
  • Top with another drizzle of dressing and serve.

Notes

*Massaged, undressed kale will keep in the fridge for up to 3 days.
*To make ahead, prep everything but leave unassembled until ready to serve. This will work for meal prep as well.
*Serving size is for entrees.

Nutrition

Calories: 430kcal | Carbohydrates: 16g | Protein: 8g | Fat: 39g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Cholesterol: 13mg | Sodium: 418mg | Potassium: 249mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1872IU | Vitamin C: 29mg | Calcium: 100mg | Iron: 2mg