Blackberry Kale Salad with Peach and Mango

We enjoyed this delicious and vibrant Blackberry Kale Salad with Peach and Mango salad last weekend after I picked a few handfuls of wild blackberries on the side of the road, close to the cottage.

This colorful and decadent Blackberry Kale Salad with Peach and Mango is a snap to make and is too pretty not to be on your late Summer/early Fall table. Sweet, yet tart blackberries add a sprightly note to this salad and pair beautifully with kale, juicy peaches, mango, buttery pine nuts and delicately nutty Grana Padano cheese.

To make this salad vegetarian/vegan, substitute vegetarian-friendly cheese or vegan “Parmesan” cheese for Grana Padano cheese.

Wild blackberries are my favorite summertime treat. Believe it or not, they are still ripening across Ontario in late August and the beginning of September. Blackberries are easy pickings in the cottage country’s woodlands and along the borders of farm fields and quiet roadsides.

Health benefits of blackberries

Whether you go for wild or cultivated blackberries, you will surely be giving yourself a health boost by eating these juicy black fruits. However, wild blackberries are slightly healthier as they provide fewer calories and more fiber than the cultivated variety. 

Sweet and indigo-colored blackberries are a summer staple. But the benefits of these berry beauties go well beyond their yummy taste. Blackberries have impressive health benefits, too. They are full of antioxidants, vitamins like C and K, and minerals such as manganese.  They are high in fiber, help support oral health and may boost brain health.

Need more nutritious and colorful salads recipes? Check these out:

Yellow Plum Salad with Arugula, Grapefruit & Cottage Cheese

Pear & Gorgonzola Salad with Arugula and Pomegranate

Minty Tomato Salad

Blackberry Kale Salad with Peach and Mango

5 from 4 votes

Recipe by The Minty Tomato Course: Appetizers, SaladsDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

0

minutes

Calories

226

kcal

Total time

10

minutes

This colorful and decadent Blackberry Kale Salad with Peach and Mango is a snap to make and is too pretty not to be on your late Summer/early Fall table.

Ingredients

• 4 cup 4 Kale, slightly massaged

• 1 cup 1 Blackberries, wild or cultivated

• 2 2 Peaches – raw, sliced

• 3/4 cup 3/4 Mango raw, thinly julienned

• 1/4 cup 1/4 Pine nuts

• 1/3 cup 1/3 Grana Padano cheese, grated

• 2 tbsp 2 Extra virgin olive oil

• 1 tbsp 1 White balsamic vinegar

• Kosher salt & freshly ground black pepper to taste, if desired

Directions

• Prepare the ingredients.
• To assemble the salad, place kale in a bowl and top with peach slices and blackberries, then adorn with thinly julienned mango. Garnish with pine nuts and grated Grana Padano cheese. Drizzle with extra virgin olive oil and a splash of white balsamic vinegar. Don’t toss. Season with freshly ground black pepper and a pinch of kosher salt, if desired. Serve immediately. Enjoy!