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Kale Blueberry Salad

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This Kale Blueberry Salad is fresh, vibrant, and full of nutrients. Tender kale leaves are tossed with sweet blueberries, crunchy almonds, creamy feta, and a zesty homemade lemon vinaigrette. It’s perfect as a light lunch or a colorful side dish for dinner.

Ingredients

Scale

For the Salad:

  • 6 cups chopped kale (stems removed)

  • 1 cup fresh blueberries

  • 1/3 cup crumbled feta cheese

  • 1/3 cup sliced almonds (toasted for extra crunch)

  • 1/4 red onion, thinly sliced

  • 1 small apple, thinly sliced (optional, for extra sweetness)

For the Dressing:

  • 3 tablespoons olive oil

  • 1 tablespoon honey or maple syrup

  • 1 tablespoon Dijon mustard

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon apple cider vinegar

  • Salt and black pepper, to taste

Instructions

  1. Massage the kale: Place chopped kale in a large bowl. Drizzle with a tiny bit of olive oil and a pinch of salt. Use your hands to massage the kale for 1–2 minutes until it softens and darkens in color.

  2. Make the dressing: In a small jar or bowl, whisk together the olive oil, honey, Dijon mustard, lemon juice, vinegar, salt, and pepper until smooth.

  3. Assemble the salad: Add blueberries, feta, almonds, red onion, and apple slices (if using) to the bowl of kale.

  4. Toss and serve: Pour dressing over the salad and toss well to coat. Serve immediately or chill for 10–15 minutes to let the flavors mingle.

Notes

  • To make it vegan, swap the feta with a plant-based cheese or leave it out.

  • Toasting the almonds in a dry skillet for 2–3 minutes really boosts flavor.

  • This salad keeps well in the fridge for up to 2 days—just keep the dressing separate until serving if making ahead.

Find it online: https://ukfinda.com/kale-blueberry-salad/