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.
Amy currently works in our deli 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 dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
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.
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- Heart Healthy
- Side Dish