Sweet & Savory Blueberry Kale Salad

Sweet & Savory Blueberry Kale Salad.jpg
 

I love spring and the bounty of produce that comes with it. What’s not to love about juicy berries and spring greens!  This salad combines both sweet and savory into a vegetarian main meal that is filling and so simple to make. The fresh blueberries are bursting with sweetness and nutritional yeast and walnuts provides a savory, nutty compliment. I promise you this salad is bursting with flavor and you are going to love every bite! You also get an antioxidant boost from the blueberries, walnuts and nutritional yeast. Since kale and blueberries are often produced with pesticides and you're eating them raw in this salad, I recommend you purchase organic, local kale and blueberries if possible.  

This salad makes a meal on it's own, however, you can add grilled chicken or fish for additional protein if desired. Also, save time by cooking the quinoa and prepping the kale a few days in advance. I like to do this on Sunday, so things are ready to grab and go during the week. If you don’t have fresh berries, feel free to use frozen and de-thaw them in refrigerator. Lastly, if you don’t have a mini-food processor, simply combine the oil, ¼ cup of berries, nutritional yeast and balsamic vinegar with the kale and get in there with your hands to “massage” that kale! Enjoy!

 

Sweet & Savory Blueberry Kale Salad

Prep time: 15 mins  |  Cook time:  15 mins   |   Total time: 30 mins
Serves: 3

 

Ingredients

  • 3 cups kale, raw
  • 1 cup fresh blueberries
  • 1/2 cup quinoa
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon nutritional yeast
  • 1/4 cup walnuts, crushed
  • 1/2 teaspoon cinnamon
  • 1 teaspoon shredded coconut
  • 1/4 teaspoon of salt
  • 1/8 teaspoon of fresh ground black pepper

 

Directions

Prep:

  1. Pre-heat the oven to 350 degrees
  2. Cook the quinoa according to package, then let cool.
  3. Rinse, de-stem and break the kale into bite-sized small pieces.
  4. Place the walnuts, shredded coconut and cinnamon into a sandwich bag. Crush everything together with your fist or small spoon.

Make:

  1. Pour the walnut mixture into a small oven proof, non-stick pan, and toast in the oven for 5 minutes.
  2. Make the dressing for the kale, by placing the extra virgin olive oil, nutritional yeast, 1/4 cup of blueberries and balsamic vinegar into a small food processor and process until smooth.
  3. Remove the nut mixture from the oven and let cool.
  4. In a large bowl, combine the kale and dressing. Using clean hands, "massage" the kale, by rubbing the dressing in, scrunching the leaves as you go.
  5. Season with salt and pepper
  6. Toss with the quinoa, blueberries and walnut mixture

 

Nutrition Info

308 calories (126 from fat), 14g total fat, 2g saturated fat, 16mg cholesterol, 166mg sodium, 41g carbohydrate, 8g dietary fiber, 10g protein

 
 
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Blueberry  /  Spring  /  Salad  /  Walnuts  /  Healthy  /  Gluten Free  /  No Added Sugar  /  Simple  /  Quick  /  Kale  /  Antioxidants