Massaged Kale Salad with Creamy Blueberry Vinaigrette

Name: Massaged Kale Salad with Creamy Blueberry Vinaigrette
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 3 servings
Ingredients: 1 large head kale; 2 tablespoons lemon juice; ¼ red onion; 1 pint blueberries; 1 cup rosemary candied walnuts; ½ cup Blue cheese crumbles; blueberry vinaigrette; 1/3 cup grapeseed oil; 3 tablespoons white vinegar; 1-1/2 cups fresh blueberries; 2 tablespoons honey; 1/3 cup plain greek yogurt; ½ teaspoon salt; 1 cup walnut halves; 1 teaspoon grapeseed or olive oil; 2 tablespoons honey; 1 teaspoon fresh or dried rosemary; Pinch of salt; Dash of cinnamon; Dash of ground ginger

User Reviews

4.5

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings
3 servings
Calories
558 kcal
Cuisine
American

Massaged Kale Salad with Creamy Blueberry Vinaigrette

Tyler Espinosa

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Massaged Kale Salad with Creamy Blueberry Vinaigrette, rosemary candied walnuts, and blue cheese. An amazingly flavorful healthy salad recipe!

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Ingredients

Servings

For the massaged kale salad

1 large head kale chopped
2 tablespoons lemon juice
¼ red onion thinly sliced
1 pint blueberries
1 cup rosemary candied walnuts recipe below
½ cup Blue cheese crumbles
blueberry vinaigrette recipe below

For the Creamy Blueberry Vinaigrette

1/3 cup grapeseed oil
3 tablespoons white vinegar
1-1/2 cups fresh blueberries makes about half cup of syrup
2 tablespoons honey or pure maple syrup
1/3 cup plain greek yogurt
½ teaspoon salt to taste

For the Rosemary Candied Walnuts:

1 cup walnut halves
1 teaspoon grapeseed or olive oil
2 tablespoons honey or pure maple syrup
1 teaspoon fresh or dried rosemary
Pinch of salt
Dash of cinnamon
Dash of ground ginger

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Instructions

Prepare the blueberry vinaigrette first.

In a saucepan, heat the blueberries and honey over medium heat, covered until blueberry juices are seeping out and bubbly.
Mash blueberries with a fork to help get juices out and cook an additional 5 minutes but don’t allow the mixture to boil over.
Remove from heat and strain blueberry syrup using a fine wire strainer.
Discard the blueberry pulp and place blueberry syrup in refrigerator to cool.
Once cool, combine blueberry syrup with all other ingredients for the vinaigrette and mix vigorously with a whisk until smooth and creamy (or place everything in a blender and blend until smooth and creamy). Place in refrigerator until ready to use.

Prepare the salad.

Place the chopped kale leaves in a salad bowl and drizzle the lemon juice over the leaves. Massage leaves with your hands about 2 minutes and let sit about 10 minutes in order to allow leaves to soften. Add all other salad ingredients to salad bowl and set aside.

Prepare the Rosemary Candied Walnuts.

Using a small skillet, heat the grapeseed oil, honey and rosemary over medium low heat.
Add the walnuts and stir to coat.
Sprinkle a touch of cinnamon, ground ginger and salt over the walnuts and allow nuts to continue to toast another 3 to 5 minutes, stirring consistently.
Don’t allow nuts to sit without stirring because the honey will burn onto the nuts quickly when unattended. The nuts are ready when they are soft yet toasty, warm all the way through and have a nice sweet glaze on the outside.
Sprinkle the walnuts over the salad and drizzle blueberry vinaigrette over everything to taste. Toss with your hands or salad tongs to ensure everything is evenly coated. Enjoy!