Blueberry Summer Kale Salad

5 from 1 vote

Blueberries, kale, and walnuts pair perfectly in this delicious vegan blueberry summer kale salad that is packed with antioxidants. Topped with a simple blueberry vinaigrette that you'll want to add to every salad this summer.

Prep Time10

Cook Time20

Total Time30

Course: Entree, Main, Salad

Cuisine: Vegetarian

Servings: salads

Calories: 325kcal

Author: Deborah Murphy

Ingredients

FOR THE SALAD:

1/2 cup quinoa
1 cup water or vegetable broth
2/3 cup walnuts, chopped
4 cups curly or lacinato kale, chopped
1 teaspoon olive oil
1 cup fresh blueberries
2 ounces crumbled vegan feta cheese

FOR THE DRESSING:

1/3 cup fresh blueberries
5 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon 100% pure maple syrup
Dash sea salt and black pepper

Instructions

Add quinoa to a fine mesh strainer and rinse well with cold water.
Combine the quinoa and water/broth in a small saucepan over medium heat. Bring to a simmer, then cover and turn heat down to low. Simmer for 15-20 minutes or until most of the liquid has been absorbed and the quinoa is softened. Fluff with a fork and set aside.
While the quinoa cooks, wash the kale, cut out the stems, and chop into thin strips. Massage with 1 teaspoon of olive oil to soften leaves.
To prepare the dressing, pour all the ingredients into a blender. (If your blender has a single serving cup, that works best.) Puree just until smooth.
To assemble the salad, put the kale into a bowl, top with blueberries, quinoa, walnuts, and vegan feta cheese. Pour dressing over top and toss to coat. Season with dash of sea salt and black pepper to serve.

Notes

Make salad prep even faster by cooking your quinoa ahead of time and storing in the fridge in an airtight container.
You can also make the salad dressing a few days in advance and store in a mason jar in the fridge until ready to use.

Nutrition