Try the perfect blend of sweet and savory with this healthy Kale Blueberry Salad. A nutritious and delicious side or salad for potlucks and picnics!
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.
In fact, I love to swap out other leafy greens for nutrient-dense kale in salads. I love it so much that I seem to do it all the time; like for this baby kale salad, lemon, garlic, and parmesan kale salad, winter fruity kale salad, creamy Mexican kale salad, and more!
Before I jump all over my salad, there are some breathtaking views of the 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 the 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 the 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!
Other Healthy Salad Recipes
- Kale quinoa salad with apple and cinnamon
- Sweet kale salad
- Strawberry spinach salad
- Brussels sprouts salad
- Mango slaw
Or perhaps you’d enjoy this curated list of 45 healthy salad recipes, for more inspiration!
Kale Blueberry Salad
- 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.
Store: Refrigerate assembled in a glass airtight container for up to 24 hours. Dressing keeps well separately for up to 7 - 10 days.
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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.