Kale Blueberry Salad

This Kale Blueberry Salad combines tangy lemon, fresh blueberries, crunchy nuts, and creamy feta for a bright and satisfying dish that's quick to prepare.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

Salad Ingredients

1 bunch kale (stems removed and leaves torn) Choose crisp, deeply colored bunches.
1 to 1.5 cups fresh blueberries Opt for firm, plump berries; avoid squishy or leaked berries.
2 tablespoons fresh lemon juice Use freshly squeezed for the best flavor.
3 tablespoons extra-virgin olive oil
1 tablespoon honey or maple syrup Adjust to taste.
0.25 to 0.5 teaspoon salt
to taste freshly ground pepper
0.5 cup chopped walnuts or pecans (toasted optional) Nuts should be warm or at room temperature.
0.25 to 0.5 cup crumbled feta cheese

Method

Preparation

Tear the kale leaves into bite-sized pieces and place them in a large bowl with the blueberries on top.
Optional: Massage the kale with a pinch of salt and olive oil until glossy and slightly wilted.

Dressing

In a small bowl, whisk together lemon juice, olive oil, honey or maple syrup, salt, and pepper until emulsified.
Reserve a few whole blueberries for garnish.

Assembly

Drizzle the vinaigrette over the kale and blueberries, then gently toss until all leaves are lightly coated.
Add toasted nuts and crumbled feta on top.

Serving

Serve immediately, or store components separately to assemble fresh before serving.

Notes

Chill your bowl and serving plates to help keep the salad fresh. If the kale is very bitter, massage it longer until it softens. Toast nuts in a dry skillet until fragrant.