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)

Print

Kale and Peach Salad with Feta & Toasted Pepitas

This Kale & Peach Salad is perfect for the Summer. Peaches are paired with kale, feta, red onion, pumpkin seeds & a honey balsamic dressing.

Course Salad

Cuisine American

Keyword kale salad, summer salad

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 4 as a side salad (2 as a main dish)

Author Jess

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.

Notes

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.

The post Kale and Peach Salad with Feta & Toasted Pepitas appeared first on Cooking in my Genes.

The mixture of brussels sprouts and kale with a zingy lemony dressing gives you all the crunch a crisp, fresh salad should have.

It’s a salad you’ll keep going back to again and again; let’s mix it up!I love to have a go-to salad in my repertoire, especially during the cooler months.

But you may be wondering…

Can you eat raw brussels sprouts in a salad?

YES! I think brussels sprouts are one of the most versatile vegetables for fall and winter months. Sliced thin for salads is one of the best ways to enjoy them raw, especially since they stand up to salad dressing really well.

As much as I enjoy cozy recipes, this brussels sprouts and kale salad also hits all the right notes!

With the lemony dressing and parmesan cheese, you could even call this a ‘healthyish’ caesar salad.

Here’s what you’ll need to make this salad

Brussels Sprouts:  Thinly sliced brussels sprouts are part one of this crunchy, green salad. You could also use a food processor to slice/shred them if you have that available in your kitchen.

Kale: The second part of this very green salad, kale is chopped and mixed with the brussels sprouts.

Parmesan Cheese: Parmesan cheese adds a bit of saltiness to all of the green veggies and goes so well with the lemony dressing.

Lemon juice: Fresh-squeezed lemon juice is bright and tart, and a key part of the salad dressing,

Olive Oil: The other key ingredient to the dressing, olive oil and lemon mix perfectly for the base of the dressing.

Garlic: Can’t forget this add-in to the dressing for a zesty taste to the mix.

Toasted Nuts: Toasted hazelnuts are DIVINE in this salad but you could also try walnuts or pecans.

Want to take this salad up another notch?! It lends itself well to other delicious ingredient additions like dried cranberries and pomegranate seeds.

Print

Brussels Sprouts and Kale Salad

This Brussels Sprouts and Kale Salad Recipe is a great equalizer and alternative to heavy sides. You can keep it refrigerated and use it later for meal prep.

Course Salad

Cuisine American

Keyword chopped salad

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Jess

Ingredients

• 1 bunch kale, leaves removed from stems & chopped you want 4-6 packed cups
• 16 brussels sprouts, chopped or shaved thin
• 3/4 cup shredded parmesan cheese
• 1/2 cup hazelnuts (or other nuts), chopped & toasted

Lemon Garlic Dressing

• 1/4 cup olive oil
• juice from half to a full lemon
• 1/2 tsp honey
• 1 garlic clove, minced
• salt and pepper

Instructions

• Chop kale and slice or shred brussels sprouts. Add to a large bowl.
• Toast hazelnuts on low-broil in the oven for 3-5 minutes until starting to brown (watch these closely as every oven is different; some will toast faster than others).
• Mix dressing ingredients together, using juice of half a lemon. Taste and adjust with more lemon juice if preferred.
• To serve the salad, add the parmesan cheese to the kale and brussels sprouts and mix. Mix in all of the dressing and taste. Adjust with salt and pepper if needed. Top with toasted hazelnuts and serve.

This crispy, crunchy salad is a serious dose of green veggies. It makes a wonderful side dish but you could eat this as a main dish with a protein added as well!

Meal prep this salad

Make all of the ingredients ahead of time, store in a container with dressing on the side. OR mix the salad and portion into containers. Since kale and brussels sprouts are heartier vegetables, they stand up well to dressing and will hold for 1-2 days in the fridge once mixed.

Love wintery salads as much as I do?! Try my Winter Citrus Chopped Salad too!

Until the next cooking adventure,
Jess

The post Brussels Sprouts and Kale Salad appeared first on Cooking in my Genes.