This delicious Blackberry Peach Kale Salad is a great way to eat summer fruit! With toasted almonds, goat cheese, mint and a lemon poppy seed vinaigrette, it’s a perfect light lunch or side dish!
Get your summer fruit ready, friends! This Blueberry Peach Kale Salad is about to rock your world and grace your table for the rest of summer. It’s so simple, yet delicious enough to put on repeat all month long.
I absolutely love adding fruit to my salads. Salads with fruit are way better than plain old veggie salads, in my opinion. (Not that I need to tell you. Case in point: Mango, Avocado and Roasted Chicken Salad, Barbi Salad, Grilled Pineapple, Black Bean, and Jicama Salad…)
This Blackberry Peach Kale Salad is even better than regular salads with fruit, though. First, because it has kale. Kale always wins. Second, because of crunchy toasty almonds. They go so perfectly with blackberries and peaches. And lastly, because goat cheese. Goat cheese needs no explanation.
But let’s not forget about the dressing. The lemon poppy seed vinaigrette is super easy to whip up and has a nice sweet and tangy flavor that tastes amazing on kale and fruit, especially with mint in the mix. It’s got just a few ingredients that you probably already have hanging around your pantry, and has way less sugar and salt than store-bought versions. And since kale holds up to dressing without getting wilty, you can totally make this ahead to pack for lunch.
Not only is this delicious salad amazingly tasty, but it’s also loaded with vitamins (A, C, E,and K), fiber (10 grams!) and healthy fats. And it’s got almost a half a day’s worth of folate, which is super important for women of child-bearing age. It’s already got 12 grams of protein per serving on its own, but you can add grilled chicken or chickpeas for added protein if you’d like. So yes, this salad is super tasty and healthy. Perfect for lunch or a light dinner. Every day. You’re welcome.
This delicious Blackberry Peach Kale Salad is a great way to eat summer fruit! With toasted almonds, goat cheese, mint and a lemon poppy seed vinaigrette, it's a perfect light lunch or dinner side dish!
- 3 cups chopped kale
- 20 mint leaves
- 1 cup fresh blackberries
- 1 large peach, diced
- 1/4 cup crumbled goat cheese
- 1/4 cup toasted almonds
- 1/2 tbsp lemon juice
- 1/2 tbsp apple cider vinegar
- 1/2 tsp honey
- 1 tbsp olive oil
- 1/4 tsp poppy seeds
- To toast almonds, heat them in a nonstick skillet over medium heat on the stove until lightly browned and fragrant.
- In a large bowl, combine kale, mint, berries, peaches, goat cheese, and almonds.
- Whisk together dressing ingredients and pour over salad. Store leftovers in the refrigerator in an airtight container. Can be made up to a day ahead.
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