Uber delicious kale blueberry salad with curly or baby kale (best types of kale for this salad IMHO), soft goat cheese, local fresh blueberries and easy homemade candied pecans. All of this goodness “swimming” in healthy poppy seed dressing I posted yesterday. If you are looking for more hearty salads with quinoa and/or kale, check out this chicken quinoa kale salad with grilled peach and avocado, and blueberry quinoa salad.
Before I jump all over my salad, there are some breathtaking views of Pacific Ocean from our past weekend island getaway below. For those who are interested. I do not consider myself a travel photo expert to write separate travel posts because I simply do not have time to snap pretty professional pictures with my 2 busy boys. But I love to share little bits from all beautiful places we visit, especially in the Pacific Northwest, to make your eyes happy on a Monday morning and simply to inspire you to come and visit our beautiful place on Earth, especially Beautiful British Columbia.
Back to kale blueberry salad. We haven’t had goat cheese for well over 6 months because of GMOs until I came across this organic goat cheese. Soft consistency cheese from a small local farm with great values – The Farm House Natural Cheeses in Agassiz, BC. It was delicious!
Candied pecans are super easy to make. Don’t be intimidated.
I used curly kale that I didn’t massage but you could. My mom thinks kale salads are not tasty but at same time she refuses to give kale a quick massage. Her husband calls kale “kyle” which makes me laugh so hard every time I hear it because it is my son’s name. Just doesn’t sound right in our house.:) So, if you are like my mom, give kale a massage with a bit of salt and olive oil. You could also use baby kale (“hi” baby kale salad recipe) or spinach (“hello” spinach mushroom salad) to avoid any “spa procedures”.
Enjoy this kale blueberry salad with goat cheese and pecans!
- 1 bunch curly kale, stalks removed and coarsely chopped (baby kale works great too)
- 2 cup blueberries, fresh
- 1 cup pecans
- 1 tbsp maple syrup or raw honey
- Pinch of salt
- 3 oz goat cheese, crumbled
- 1 cup Clean Eating Poppy Seed Dressing
- In a large salad bowl, add kale and blueberries. Set aside.
- Preheat large skillet on low - medium heat and add pecans. Roast until golden brown and roasted aromas fill your kitchen, shaking skillet occasionally. Be careful not to burn. Drizzle honey and sprinkle salt over pecans and continue roasting until honey has caramelized, shaking skillet often. Transfer to the bowl with kale and blueberries.
- While roasting pecans, make a batch of Clean Eating Poppy Seed Dressing. Pour over salad ingredients and toss gently to combine. Add goat cheese and toss a few more times. Serve on its own or with a meat of choice.
We spent 3 days at the Keats Island boating, jumping off the dock and camping. Keats Island is located just off of North Vancouver and is accessible by ferry. Look it up – a paradise on Earth! And I clearly had fun playing with my iPhone editing options. Nice and easy, no Photoshop.