Ingredients
Scale
- 2 bunches of kale, stems removed and chopped into bite-sized pieces
- 3–4 fresh peaches, pitted and diced
- 1 cup blueberries
- 1/4 cup pepitas
- 1 lemon (for massaging the kale)
- Olive oil (for massaging the kale)
- 4 lemons, juiced (for vinaigrette)
- 2 Tbsp + 2 tsp honey
- 1/4 cup olive oil (for vinaigrette)
- Cracked black pepper, to taste
Instructions
- Preheat the oven to 375°F and line a baking pan with parchment paper.
- Spread the pepitas in an even layer on the prepared pan and toast for 5–6 minutes until lightly golden and fragrant. Set aside to cool.
- In a small bowl or jar, whisk together the lemon juice, honey, olive oil, and cracked black pepper to make the vinaigrette. Refrigerate until ready to use.
- Remove the kale leaves from the stems and chop into bite-sized pieces.
- Place the kale in a large bowl, drizzle with a splash of olive oil, and squeeze the juice of 1 lemon over the top.
- Massage the kale with your hands for about 5 minutes until softened.
- Rinse and dice the peaches into bite-sized pieces.
- Rinse and dry the blueberries.
- Add the peaches and blueberries to the kale.
- Drizzle the desired amount of vinaigrette over the salad and toss gently to combine.
- Serve in bowls and garnish with toasted pepitas just before serving.
Notes
- For a strictly vegan version, substitute the honey with maple syrup or agave nectar.
- Feel free to add extra nuts or seeds for more crunch and texture.
- Massaging the kale helps soften the leaves and improves flavor.
- Leftover vinaigrette can be stored in the refrigerator for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossing and Massaging
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg