Blackberry Peach Kale Salad

blackberry peach kale salad in a white bowl.

Enjoy the best of late summer fruit with this simple but delicious blackberry peach kale salad with goat cheese, toasted almonds, and a simple lemon poppy seed vinaigrette. It's great for a healthy side dish or light vegetarian lunch. (gluten-free, vegetarian)


  • 1/4 cup raw almonds
  • 5 cups baby kale (or chopped curly or dinosaur kale)
  • 1 (6 oz) container fresh blackberries
  • 1 large ripe peach, thinly sliced (or 2 small peaches)
  • 1/4 cup crumbled goat cheese

For the lemon poppy seed dressing:

  • 1/2 tbsp lemon juice
  • 1/2 tbsp apple cider vinegar
  • 1 tsp honey
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp poppy seeds


  1. To toast almonds, heat them in a nonstick skillet over medium-low heat on the stove, tossing occasionally, until lightly browned and fragrant, 5-10 minutes. Remove from heat and cool before roughly chopping almonds.
  2. Place kale in a large bowl.
  3. Whisk together dressing ingredients and pour over kale. Gently message dressing into the kale with your hands.
  4. Add berries, peaches, almond and goat cheese to kale and gently toss to combine. Serve immediately or refrigerate until ready to serve.
  5. Store leftovers in the refrigerator in an airtight container.


  • This salad can be made up to a day in advance.
  • If you prefer, you can toast the almonds in the oven at 400°F for 10 minutes.
  • Any kind of kale you have will work. Baby kale (like I used here) is more delicate, while dinosaur or curly kale will be more hardy. Whatever you have works!
  • Don't skip the messaging step. It helps the kale get soft and soak up the dressing. If you skip the messaging, your kale will be tough and take a lot more effort to chew.

Keywords: blackberry peach kale salad, summer fruit kale salad, kale salad with lemon poppy seed dressing