Description
A vibrant, refreshing salad combining sweet summer peaches and blueberries with hearty kale and toasted pepitas. This colorful, healthy dish is perfect as a light lunch, side, or main with added protein like grilled chicken or tofu.
Ingredients
4 cups curly kale, stems removed
2 ripe peaches, diced
1 cup fresh or frozen blueberries
1/2 cup pumpkin seeds (pepitas)
1 small red onion, thinly sliced
2 tablespoons olive oil
3 tablespoons honey
1 tablespoon Dijon mustard
Salt to taste
Pepper to taste
Optional: 1/2 cup crumbled goat cheese or feta (halal or vegan alternatives preferred)
Instructions
Wash and dry kale, massaging it lightly with olive oil if desired.
Dice peaches and rinse blueberries.
Toast pepitas in a dry skillet over medium heat until golden, 2-3 minutes.
Toss kale, peaches, blueberries, and red onion in a large bowl.
Whisk honey, Dijon mustard, remaining olive oil, salt, and pepper for dressing.
Pour dressing over salad and toss to coat.
Top with toasted pepitas and optional cheese before serving.
Notes
Toast pepitas in a dry skillet to avoid using lard or butter.
Use pre-cut kale for faster prep.
Swap goat cheese with crumbled tofu for a vegan option.
Store leftovers in a sealed container for up to 2 days.
- Prep Time: 15
- Cook Time: 6
- Category: Dinner
- Method: Cold Mixing
- Cuisine: American