Blueberry Kale Salad

Many people think of kale as simply something that is to be served with strictly savory things, but in reality it is delicious when paired with sweet components like fruit.  Grapes and strawberries are wonderful, but so are blueberries.  Berries are coming more into season now and the price is right; it is the perfect time to serve them up and get all those antioxidants benefits.  In the salad I am sharing with you here, I used both fresh and dried because the difference in flavors and textures is beautiful.  I also added almonds for extra protein and crunch as well as shallots for a savory notes.  For the dressing, I made a sweet balsamic vinaigrette that pairs well with the berries. This salad is delicious made a few hours ahead and keeps well for a couple days in the fridge.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4 Servings | Prep Time: 15 minutes | Cook Time: 0 minutes | Ready in: 15 minutes

Ingredients

• 1 large bunch organic kale (I used curly kale), washed and dried well, torn into bite sized pieces
• 1 cup fresh organic blueberries
• 2 organic shallots, thinly sliced
• 1 cup Just Tomatoes Etc! dried blueberries (available in produce area)
• 1 cup raw almonds (available in the refridgeration in bulk)
• Dressing:
• 2 Tbsp balsamic vinegar
• 1 Tbsp Bragg's apple cider vinegar
• 1 Tbsp raw honey or raw agave nectar
• 4 Tbsp extra virgin olive oil
• 1 tsp dried thyme
• 1/4 cup organic blueberries
• Sea salt to taste

Instructions

Combine the kale, berries, shallots, dried berries and almonds in a bowl. Whisk together the dressing, then toss with the salad, massaging it into the kale to wilt it. Allow to sit at room temperature 15 minutes before serving.