Summer Kale Salad with Peaches and Candied Pecans Recipe

This Summer Kale Salad with Peaches, Blueberries, and Candied Pecans is everything I love about warm weather eating: bursting with juicy fruit, packed with color and crunch, and finished with the most irresistible sweet-and-spicy candied pecans. Tossed with a bright, mustardy sherry vinaigrette and creamy chèvre, it’s a salad that actually feels like a treat—trust me, you’ll find yourself craving it all season long!

this Recipe

Ingredients You’ll Need

Each component in this Summer Kale Salad with Peaches, Blueberries, and Candied Pecans is carefully chosen to highlight color, texture, and flavor in perfect harmony. Even the simplest ingredients play an essential role—so let’s take a look at what makes this salad absolutely shine!

• Kale: The hearty leaves stand up to tossing and keep their bite, turning tender and glossy after massaging.
• Peach: Choose a ripe, fragrant peach for the ultimate burst of sweetness and juicy texture.
• Blueberries: Their tart pop perfectly balances richer elements and adds that gorgeous deep blue color.
• Pecan halves: These become delightfully crunchy and candy-coated with a touch of butter, maple syrup, and smoked paprika.
• Butter: Essential for forming a glossy, rich glaze on the pecans.
• Maple syrup: Adds deep sweetness to the candied pecans, complementing the fruit but not overpowering it.
• Bittersweet smoked paprika: A surprising touch that brings subtle warmth and an almost BBQ-like smokiness to the nuts.
• Extra virgin olive oil: The backbone of a silky salad dressing, giving body and fruitiness.
• Sherry or white balsamic vinegar: Adds a punchy brightness without overwhelming the other flavors.
• Stone ground mustard: Lends a gentle tang and a hint of spice to balance the sweet and creamy notes.
• Freshly ground black pepper: Perks up the vinaigrette with just enough heat.
• Chèvre (goat cheese): Crumbled over the top for creamy, tangy richness in each bite.

Variations

One of the best things about this Summer Kale Salad with Peaches, Blueberries, and Candied Pecans is just how easy it is to swap, add, or skip components depending on what you have and love. Here are some of my favorite ways to mix things up while still keeping that bright, summery vibe.

• Use spinach or arugula instead of kale: If you prefer a softer green, either option works beautifully here.
• Try different fruit: Swap in nectarines, blackberries, or even cherries for a new twist—whatever’s freshest and sweetest at your market.
• Substitute the cheese: Feta or creamy ricotta salata can stand in for the chèvre for a slightly different tang or texture.
• Add grilled chicken or salmon: For a satisfying main course, top your salad with your favorite grilled proteins.
• Make it vegan: Skip the cheese or use a plant-based chèvre, and substitute vegan butter for the pecans.

How to Make Summer Kale Salad with Peaches, Blueberries, and Candied Pecans

Step 1: Candy the Pecans

Start with the candied pecans—these little gems are addictive! Melt the butter in a skillet over medium heat, then add the pecans, maple syrup, smoked paprika, and a good pinch of sea salt. Stir constantly as the syrup bubbles and thickens, coating every pecan in a glossy, sticky layer. When there’s no liquid left in the pan (about 8 minutes), transfer the pecans to a parchment-lined plate to cool and crisp up.

Step 2: Make the Dressing

While your pecans are cooling, whisk together the olive oil, vinegar, mustard, and a few cracks of black pepper right in a large mixing bowl. This is where all that kale will go, so there’s no need to dirty another dish.

Step 3: Massage the Kale

Add your torn kale leaves to the dressing and use your hands to massage and toss them thoroughly—about 2 to 3 minutes. You’ll see the magic happen: the leaves soften, wilt ever so slightly, and go a deep glossy green. This helps the kale mellow and soak up all that zingy flavor.

Step 4: Assemble the Salad

Transfer the massaged kale to a serving platter or divide between bowls. Arrange the sliced peach and scatter the blueberries on top, then crumble the chèvre over everything. Sprinkle the candied pecans over the salad, letting some pieces tumble just off the edges for pretty, rustic vibes. Serve and enjoy right away!

How to Serve Summer Kale Salad with Peaches, Blueberries, and Candied Pecans

Garnishes

This salad truly shines with a final flourish—try a few extra blueberries, a sprinkle of microgreens, or even thinly sliced fresh basil for that herbal, summery aroma. A light dusting of flaky sea salt just before serving will make every ingredient pop!

Side Dishes

Pair the Summer Kale Salad with Peaches, Blueberries, and Candied Pecans with grilled chicken or fish for a perfectly balanced meal, or serve alongside a crusty baguette and a cool glass of white wine for an easy al fresco lunch. It even shines beside simple pastas or as part of a festive brunch spread.

Creative Ways to Present

For a playful twist, layer the salad ingredients in clear glass jars for a make-ahead picnic treat, or serve in individual stemless wine glasses for an elegant starter at your next dinner party. Heap onto a big serving platter and let everyone help themselves for a crowd-pleasing centerpiece—the more colorful, the better!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which isn’t likely!), store the salad in an airtight container in the fridge for up to 2 days. The kale keeps its texture pretty well, but the fruit is best enjoyed sooner rather than later for peak freshness.

Freezing

Freezing isn’t recommended for the assembled salad, but you can freeze the candied pecans in a sealed bag for up to 2 months—just let them return to room temperature before adding to your next batch of Summer Kale Salad with Peaches, Blueberries, and Candied Pecans!

Reheating

Since this is a fresh salad, there’s no need to reheat. If the pecans lose their crunch, just pop them in a 300°F/150°C oven for a few minutes to crisp them back up before serving.

FAQs

Final Thoughts

If you’re looking for a vibrant, satisfying dish that truly captures the flavors of summer, give this Summer Kale Salad with Peaches, Blueberries, and Candied Pecans a try. It’s bright and playful, beautiful to look at, and honestly—about as joyful as a salad can be. Your taste buds (and your friends) will thank you!

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