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Blueberry Kale Salad

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When it comes to building a salad that’s both delicious and nutritious, this Blueberry Kale Salad ticks all the boxes. Packed with baby kale, juicy blueberries, and a tangy lemon vinaigrette, this is a salad you’ll crave, not just tolerate. 

A large salad bowl filled with baby kale, blueberries, red onion slices and roasted walnuts.

This salad is a delightful mix of textures and flavors, bringing together the earthy goodness of baby kale with the natural sweetness of fresh blueberries.

And let’s not forget the creamy blue cheese and crunchy walnuts. These ingredients elevate the salad from ordinary to extraordinary. Paired with a zesty lemon vinaigrette, this recipe proves that eating greens can be as satisfying as it is nourishing.

Here is Why This Kale Salad Recipe Works

  • Easy to Make: With a prep time of just 20 minutes, you can whip this up for a quick lunch or dinner.
  • Nutrient-Packed: Between the kale and blueberries, you’re getting a serious dose of vitamins and antioxidants.
  • Flexibility: This is a great base salad that you can adapt to fit your personal tastes or dietary needs.
  • Balance of Flavors: The blue cheese and roasted walnuts add a nice contrast to the sweetness of the blueberries and the tangy lemon vinaigrette.

Ingredients for Kale Blueberry Salad

Here is a list of the ingredients you will need for this salad recipe. Scroll down to the printable recipe card for all the details.

For the Lemon Vinaigrette:

  • Spices and Seasonings: Salt, Black pepper
  • Produce: Lemon, Garlic
  • Condiments: Dijon mustard, Honey
  • Pantry: Light olive oil

For the Salad:

  • Produce: Kale, red onion, fresh blueberries
  • Dairy: Blue cheese
  • Nuts and Seeds: Roasted walnuts
A wooden cutting board with a wedge of blue cheese and a paring knife. A small pitcher of lemon vinaigrette and lemon rinds in the background.

Ingredient Substitutions

Feel free to put your own twist on this salad. Beyond the blueberry and cheese combination, you can experiment with different mix-ins like toasted almonds, feta cheese, or dried cranberries. Or use a different dressing like a blueberry vinaigrette or our blue cheese dressing for a creamy version. Here are some suggestions.

  • Swap out baby kale for baby spinach if you prefer a milder green.
  • Replace the walnuts with pecans or almonds.
  • Use feta cheese instead of blue cheese for a less intense flavor.
  • Maple syrup can replace honey for a vegan-friendly option.
A serving of baby kale and blueberry salad on a salad plate with a fork and a cloth napkin in the background.

How to Make Kale Salad with Blueberries

Here is a brief overview to get an idea of what to expect with the salad recipe. Scroll down to the printable recipe card for all the details.

  • Prepare the lemon vinaigrette.
  • Toss the kale in a salad bowl.
  • Add onion, blueberries, blue cheese, and walnuts.
  • Drizzle with vinaigrette and serve.


  • Add some grilled chicken or tofu for added protein.
  • Incorporate some sliced strawberries for additional fruitiness.
  • Mix in some quinoa for a heartier salad
  • Add some sliced avocado for creaminess and heart-healthy fats.
Pouring a lemon vinaigrette on a baby kale salad.

Tips for Success with Your Blueberry Kale Salad

  • Don’t overdress the salad. Add a small amount to start with, then add more if desired.
  • Use a salad spinner to dry the greens. If you don’t have a salad spinner, pat the leaves dry with paper towels.
  • If you’re preparing this salad ahead of time, add the vinaigrette just before serving. Most varieties of kale don’t get wilty very quickly, but baby kale will get soft quicker than more mature varieties.
  • Sometimes kale can taste a bit bitter, especially with the more mature varieties. To reduce the bitterness, you can massage the leaves with lemon juice for a few minutes or soak it in cold water for an hour.
  • Select baby kale if you can find it. More mature leaves tend to be tougher and slightly bitter, but either choice will make a great salad. 

Serving Suggestions for this Blueberry and Kale Salad

Think of this salad as a canvas for all kinds of meals. Pair it with a grilled ribeye steak for a satisfying dinner, or enjoy it on its own for a light, but fulfilling lunch. Here are some main dishes that go perfectly with this side salad.

Storing Blueberry and Kale Side Salad

Store any leftover salad in an airtight container in the fridge for up to a day. Keep the vinaigrette separate to maintain freshness, especially if you use baby kale which will get soft quicker than other varieties.

It is a good idea to store the blueberries separately if you want to make the salad more than an hour or two in advance.

A large bowl of salad greens with blueberries, red onion slices roasted walnuts and blue cheese.

More Kale Salad Recipes

If you’ve fallen in love with the burst of flavors in our blueberry kale side salad, you’re in for a treat. We have more kale salads that you’ll want to try next. Each one is jam-packed with nutrition and bright, vibrant flavors. We never get bored of this nutrient-dense green that is packed with health benefits.

Frequently Asked Questions

Can I use regular kale instead of baby kale?

Yes, but remember that regular kale is tougher and you will need to remove the green leafy parts from the stem.

How long does the lemon vinaigrette keep?

The vinaigrette will keep for 2 weeks in the fridge.

Is this kale recipe gluten-free?

Yes, this recipe is naturally gluten-free, but always double-check your ingredient labels.

Health Benefits and Versatility of Kale

Our Kale Blueberry Salad has a harmonious blend of flavors, textures, and most importantly, nutrients. From the antioxidant-rich blueberries to the vitamin-packed kale, this salad is a powerhouse of nutrients.

This is a recipe that makes you feel good about what you’re putting into your body. Cheers to easy and healthy eating!

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A large bowl of salad greens with blueberries, red onion slices roasted walnuts and blue cheese.

Blueberry Kale Salad

This Kale Salad with Blueberries and Blue Cheese is a powerhouse of nutrition. It is tossed with a homemade tangy lemon vinaigrette.
5 from 8 votes
Print Pin Save
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 370kcal
Author: Pat Nyswonger


For the Lemon Vinaigrette:

  • cup freshly squeezed lemon juice
  • 1 garlic clove grated or minced
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • ¼ teaspoon salt
  • Few grindings of black pepper
  • ½ cup light olive oil

For the Salad:

  • 5 ounces baby kale
  • ½ medium red onion thinly sliced
  • 3 ounces blue cheese crumbled
  • 1-½ cups fresh blueberries
  • ½ cup roasted walnuts


For the Lemon Vinaigrette:

  • Whisk together the lemon juice, mustard honey and salt. Continue whisking while adding the olive oil in a stream, blending well.
  • Transfer to a pitcher of jelly jar and reserve.

For the Baby Kale Salad:

  • Add the kale to a wide, shallow salad bowl. Top the greens with red onion slices, blue cheese, blueberries, and walnuts. Drizzle one-third of the lemon vinaigrette over the salad and toss well. Taste and add more vinaigrette if desired.
  • Alternatively, divide the kale onto four chilled salad plates, distribute the blue cheese, blueberries and walnuts evenly between the plates and drizzle with the vinaigrette.


The remaining salad dressing will keep, refrigerated in a covered container for 7-10 days.


Serving: 1 | Calories: 370kcal | Carbohydrates: 14g | Protein: 6g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 25g | Cholesterol: 16mg | Sodium: 424mg | Fiber: 2g | Sugar: 9g

Pat Nyswonger

Pat is a wife, mom of four adult children, and grandmother to seventeen beautiful children. She is a self-taught home cook and loves creating delicious meals for her family and friends. Her kitchen is the hub of activity in her home, and she loves to entertain.

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Recipe Rating


Sunday 6th of June 2021

Made this for lunch to use our CSA baby kale. Did substitute blue cheese for feta. Delicious and will definetly make this again.

Dahn Boquist

Sunday 6th of June 2021

Thanks for the comment Cathy, this sounds delicious with feta.

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