Summer Kale Salad with Nectarines and Blueberries

Summer Kale Salad in a bowl with diced nectarines, blueberries, feta, and pumpkin seeds with a tangerine vinaigrette.

5 from 1 vote

Summer Kale Salad with Nectarines and Blueberries

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.

Prep Time15

Total Time15

Course: Salad

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings:

Calories: 522kcal

Author: Lauren Skardal

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.

Nutrition