Kale and Peach Salad with Feta & Toasted Pepitas
This Kale and Peach Salad is a delicious salad to add to your lunch or dinner menu.
Simply made with 5 ingredients including juicy peaches, crunch kale and tangy feta cheese, this is the perfect late summer salad.
Pair with a delicious honey balsamic dressing for a serious salad winner.
I love a Summer salad with fresh fruits like this Blueberry Basil Summer Green Salad with Goat Cheese. But, when peach season calls, this kale and peach salad is a must-make! I knew I wanted to make one more summer salad because the peaches we’re enjoying are just too good!
why you’ll love this ultimate summer salad with peaches and kale
- This kale & peach salad is easy to make for lunch or pair with your favourite protein for dinner.
- It’s a gourmet salad that takes very little time to prep, only about 15-20 minutes.
- You only need 5 key ingredients plus a dressing!
Ingredients needed to make this kale and peach salad recipe
Kale: chopped kale leaves are the starting point for this salad; use curly kale or lacinato (tuscan) kale
Peaches: fresh peaches are a must for this kale and peach salad
Feta Cheese: Crumbled feta adds a nice salty taste among the sweet peaches.
Red Onions: Thinly sliced red onion adds a bit of tanginess.
Pepitas (pumpkin seeds): Toasted pepitas add a nutty flavour and crunch.
Honey Balsamic Dressing: the dressing ingredients include honey, balsamic vinegar, olive oil and a pinch of salt and pepper and bring the salad together.
How to make this kale and peach salad
Step 1: To make the toasted pepitas, add pepitas to a small frying pan and toast on medium-low for about 4-5 minutes until they start to brown. Remove from the heat and set aside.
Step 2: Mix all of the salad dressing ingredients (honey, balsamic vinegar, olive oil, kosher salt and ground black pepper) together with a whisk or shake in a mason jar.
Step 3: To prepare the salad, remove the tough stems from the kale and tear or chop into bite-sized pieces. Place in a large serving bowl and pour half of the dressing over; mix together and let sit while you prepare the rest of the salad ingredients.
Step 4: Add the remaining ingredients of chopped peaches, thinly sliced red onion, toasted pepitas and feta cheese. Then, add the rest of the dressing and mix gently to combine. Serves 4 smaller side salads or 2 larger portions for a main dish.
Step 5: Serve immediately or keeps in the fridge well overnight to enjoy the next day.
Expert tips
The best part is this salad is super versatile so you can mix and match other ingredients that you have on hand if need be.
- Switch up the fruit: If you don’t have peaches on hand, try nectarines. Nectarines have a similar taste profile as peaches.
- Honey Substitute: If you don’t want to use honey, make the dressing with pure maple syrup instead. Trust me, it will taste just as delicious when mixed into this sweet peach kale salad.
- Try chopped nuts: Instead of the toasted pepitas try toasted almonds or walnuts for extra crunch.
- Substitute for feta cheese: If you need to swap the feta cheese, try a plain goat cheese instead.
Common questions
What if I can’t find ripe peaches?
Instead of peaches you can use ripe nectarines, they’re also a great way to enjoy this salad.
Can I make this salad vegan?
You sure can! Swap the feta cheese for vegan feta and swap the honey for another vegan sweetener of choice.
How to store
Since this kale and peach salad uses chopped kale for the base, any leftovers can be store in the fridge for up to 2 days
More summer salad recipes to love from the blog
The Best Italian Chopped Summer Pasta Salad Recipe
Strawberry Summer Salad Recipe with Feta
Easy Green Summer Chopped Salad (with meal prep tips)
Kale and Peach Salad with Feta & Toasted Pepitas
Ingredients
- 5 cups packed chopped kale (about 1 large bunch curly or tuscan kale)
- 2 peaches, chopped
- 1/2 cup red onion, sliced thin
- 1/3 cup pepitas (pumpkin seeds), toasted
- 1/2 cup crumbled feta cheese
Honey Balsamic Dressing
- 1/4 cup olive oil
- 3 tbsp balsamic vinegar
- 2 tbsp honey
- 1/4 tsp coarse salt
- pinch ground pepper
Instructions
- Step 1: To make the toasted pepitas, add pepitas to a small frying pan and toast on medium-low for about 4-5 minutes until they start to brown. Remove from the heat and set aside.
- Step 2: Mix all of the salad dressing ingredients (honey, balsamic vinegar, olive oil, kosher salt and ground black pepper) together with a whisk or shake in a mason jar.
- Step 3: To prepare the salad, remove the tough stems from the kale and tear or chop into bite-sized pieces. Place in a large serving bowl and pour half of the dressing over; mix together and let sit while you prepare the rest of the salad ingredients.
- Step 4: Add the remaining ingredients of chopped peaches, thinly sliced red onion, toasted pepitas and feta cheese. Then, add the rest of the dressing and mix gently to combine. Serves 4 smaller side salads or 2 larger portions for a main dish.
- Step 5: Serve immediately or keeps in the fridge well overnight to enjoy the next day.
