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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
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Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 370kcal
Author: Pat Nyswonger

Ingredients

For the Lemon Vinaigrette:

  • ⅓ 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

Instructions

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.

Notes

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

Nutrition

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