This Summer Kale Salad celebrates the produce of summer with nutritious kale, vibrant nectarines and blueberries, feta cheese and crunchy pumpkin seeds tossed with a super easy tangerine vinaigrette.
We love kale in our house, especially from our farm share during the summer. When we make kale chips in the oven, you should hear the kids asking excitedly for “more crispy kale, please!”. I never had kale as a kid (did anyone?), so this still surprises me.
They like crispy kale chips, but they also like fresh kale in salads, go figure. I developed this recipe to make the most of summer kale along with juicy nectarines and blueberries. The best part is that the dressing is simple and flavorful. It does not need any chopping or extra herbs or really extra anything.
As long as you can get your hands on tangerine vinegar (psst try Whole Foods), it’s the easiest dressing ever. And if you can't find it, just sub white wine vinegar or champagne vinegar, or try the orange vinaigrette in this Spanish Salad.
Ingredients
Below are the ingredients needed to make this Summer Kale Salad.
Dressing
- Olive Oil: Absolutely use extra virgin olive oil. I prefer using a milder tasting extra virgin olive oil (typically from Costco or Trader Joe’s, I’m partial to olive oil from Spain having lived there).
- Tangerine Vinegar: This can be found at Whole Foods, but you can certainly substitute champagne vinegar or white wine vinegar. Though I would start with 3 tablespoons rather than ¼ cup, since the tangerine vinegar is relatively mild in intensity.
- Honey: I use 1½ tablespoons honey, which both adds sweetness (I want a decent amount to complement the tangerine vinegar and the fruit) and it also helps with emulsification.
- Dijon Mustard: This is used to emulsify the salad dressing. It does not add a mustard flavor.
Salad
- Kale: Remove the tough center stem and roughly chop. If you have extra kale and don't know what to do with it (besides making more salad), try this Tuscan White Bean Soup.
- Nectarines: Choose nectarines that are your preference for ripeness. One of my kids likes them crunchy, the others enjoy them a bit juicier. I'm good either way.
- Blueberries: This is a great way to use seasonal blueberries in a healthy salad, but if you have extra, try this Classic Blueberry Pie (yum!).
- Feta Cheese: I highly recommend buying a block of feta in brine and dicing it. It will be way more flavorful than crumbled feta and avoids the anti-caking ingredients.
- Pumpkin Seeds: I use plain pumpkin seeds, but feel free to use roasted/salted pumpkin seeds.
See the recipe card for full information on ingredients and quantities.
How to Make Summer Kale Salad with Nectarines and Blueberries
Below are the step-by-step instructions and photos for making this Summer Kale Salad with Nectarines and Blueberries, including the tangerine vinaigrette.
Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.
Step 1. Make the Dressing: In a small bowl, whisk the extra virgin olive oil, tangerine vinegar, Dijon mustard, and honey, or add the ingredients to a mason jar, seal tightly, and shake until emulsified.
Step 2. Make the Salad: Add the chopped kale to a large bowl or serving dish. Right before serving, briefly massage the kale, about 1 minute, to soften it slightly. Toss with the tangerine vinaigrette to taste. Top with the diced nectarines, blueberries, cubed feta, and pumpkin seeds. Drizzle lightly with additional dressing to taste, but do not toss. That way, the toppings stay on the top of the salad.
Make Ahead, Serving and Storage
- To Make Ahead: The dressing for this salad can be made ahead and kept for at least a week. The kale, nectarines, and feta can all be prepped ahead, but stored separately. Wait until just before serving to massage the kale, dress with the vinaigrette, or top with the fruit, nuts and seeds.
- Serving: Serve this salad for lunch as is or for a light dinner. The feta, pumpkin seeds, and heftiness of the kale make it quite filling, but if you want added protein, add diced rotisserie chicken.
- Serve with some Homemade Focaccia, alongside Crispy Lemon Chicken Cutlets, or with a heftier Pasta with Cherry Tomato Sauce for some balance.
- Storage: Store the dressing and each of the components separately and assemble right before serving. The salad will not keep for multiple days if already tossed in the vinaigrette.
For More Salads You May Love
If you tried this Summer Kale Salad or any other recipe on my site, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I'd love to hear from you!
Summer Kale Salad with Nectarines and Blueberries
Ingredients
Tangerine Vinaigrette
- ½ cup extra virgin olive oil
- ¼ cup tangerine vinegar
- 1½ tablespoon honey
- 1 teaspoon Dijon mustard
Salad
- 1 large bunch kale (about 15oz) center stems removed and roughly chopped
- 3 nectarines diced
- 1 pint blueberries
- 6 oz block of feta cubed
- ¼ cup pumpkin seeds
Instructions
- Dressing: To make the dressing, whisk the extra virgin olive oil, tangerine vinegar, honey, and Dijon mustard in a bowl, or pour the ingredients into a mason jar, seal tightly, and shake until emulsified.
- Salad: To make the salad, add the diced kale to a bowl. Right before serving, gently massage the kale for 1-2 minutes. This makes the kale tender and more flavorful. Drizzle the kale with the dressing to taste and toss. Top the salad with the diced nectarines, blueberries, diced feta cheese, and pumpkin seeds. Drizzle lightly with additional dressing, but because you eat with your eyes, don’t toss it again. That way, the vibrantly colored nectarines and blueberries stay on top, along with the feta cheese, which provides a nice contrast to the deeply hued kale.
Notes
- Olive Oil: Use extra virgin olive oil. I prefer one that is mild-tasting in flavor from Costco or Trader Joe's, but use whatever version you like.
- Tangerine Vinegar: This can be found at Whole Foods. If you can't track any down, substitute champagne vinegar or white wine vinegar, but start with using 3 tablespoons in the dressing rather than ¼ cup, since tangerine vinegar is relatively mild in acidity.
- Kale: Wash and dry the kale thoroughly. Oil and water repel, so wet kale would prevent the dressing from clinging to the leaves. Be sure to remove and discard the center stems, and dice into pieces small enough to fit onto a fork.
- Feta: Buy feta in a block in brine and cut it into cubes yourself. It is much more flavorful than crumbled feta, and it avoids the anti-caking ingredients.
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