Blackberry Peach Kale Salad
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)
- Prep Time: 10 min
- Cook Time: 5 min
- Total Time: 15 minutes
- Yield: 2-4 servings 1x
- Category: salad
- Method: stovetop
- Cuisine: American
Ingredients
Scale
- 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
Instructions
- 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.
- Place kale in a large bowl.
- Whisk together dressing ingredients and pour over kale. Gently message dressing into the kale with your hands.
- Add berries, peaches, almond and goat cheese to kale and gently toss to combine. Serve immediately or refrigerate until ready to serve.
- Store leftovers in the refrigerator in an airtight container.
Notes
- 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
Find it online: https://livelytable.com/blackberry-peach-kale-salad/