Kale Blueberry Salad
A refreshing Kale Blueberry Salad combining massaged kale with sweet blueberries, tangy lemon vinaigrette, crunchy nuts, and creamy feta for a satisfying meal.
Ingredients
Salad Base
- 6 cups Kale (stems removed and leaves chopped) Buy firm, dark green leaves for best flavor.
- 1 to 1 1/2 cups Fresh blueberries Look for plump berries with no damage.
Vinaigrette
- 1 medium Lemon (juice only) Use freshly squeezed for best flavor.
- 3 tablespoons Olive oil (extra virgin) Best for dressing quality.
- to taste Salt (kosher or sea salt) Add to preference.
- to taste Black pepper (freshly ground) Add to preference.
Toppings
- 1/2 cup Chopped walnuts or pecans (toasted) Toast raw nuts at home for best flavor.
- 1/2 cup Feta cheese (crumbled) For creamy texture and savory balance.
Instructions
Preparation
- Place the chopped kale in a large bowl. Drizzle with olive oil, sprinkle with salt and black pepper, and massage the leaves until they turn darker and soften.
- Scatter fresh blueberries over the massaged kale, folding them in gently to avoid crushing.
Vinaigrette
- In a small bowl, whisk together lemon juice, olive oil, and a pinch of salt and pepper until emulsified. Adjust seasoning as needed.
Assembly
- Drizzle the vinaigrette over the washed kale and blueberries and toss gently until evenly coated.
- Top with toasted nuts and crumbled feta just before serving.
Notes
Chill blueberries before use to keep them firm. For a vegan version, omit feta and add avocado. Best eaten fresh; store components separately for meal prep.