Spring in New England was rough this year, guys. It was cold and rainy and I was not feeling my usual sunny self- but now that summer is here I am embracing every moment being outside, savoring the warmth, the feeling and the flavors of summer.

I also crave more fresh foods in the summer– it’s something that I naturally began to notice as I became a more intuitive eater– just as our bodies often change with the seasons, so do our tastebuds and preferences. In the winter, I’m all about the roasted veggies, slow cooker soups and long-simmering stews. In the summertime, when it’s hot, I prefer less cooking and more easy, throw together meals.

Just yesterday, we packed lunches to enjoy at the park with some friends, and I’m glad we did– because we ended up staying there for nearly FOUR hours. I love having simple, make-ahead bowls just like this one that hold up well and satisfy on-the-go or at home.

Not to mention, this salad bowl SCREAMS summer to me- kale massaged with my favorite go-to dressing (if you haven’t massaged your kale– trust me. It converts even the most vehement kale haters!), sweet strawberries and peaches, cooled quinoa, goat cheese and crunchy almonds– are you hungry, yet?

It’s an easy meal prep pick (make a big batch of quinoa and dressing and use it in other recipes, too!), holds up well in the fridge, and it’s easy to add more protein with some shredded chicken or chickpeas, if you desire. Enjoy!

Sweet + Savory Strawberry, Peach and Goat Cheese Kale Salad

Print Recipe

1 cup quinoa, rinsed1 large head kale1 batch go-to salad dressing

1/2 pint strawberries, sliced

1 peach, sliced

1/3 cup almonds1/3 cup crumbled goat cheese

optional: additional protein

1. Cook quinoa in a rice cooker (1:2 ratio quinoa to water) or on the stove: add quinoa and 2 cups water to a saucepan with a lid. Bring to a boil. Cover, turn heat off and set timer for 15 minutes. Fluff with a fork and season with a bit of sea salt. Let cool. (If you want the quinoa completely cool, do this step well ahead of time).

2. Massage kale with ~1/4 cup dressing. Add more if needed. Really massage it well, so the fibers begin to break down. It will feel slightly ‘cooked’. Set aside.

3. When ready to assemble your bowls, divide ingredients into 3-4 bowls depending on hunger levels. Add more protein if desired to make it a full meal. Enjoy!