Bright, crisp, and simple, this Kale Blueberry Salad brings sweet berries, salty feta, and crunchy nuts together for an easy weeknight side or light lunch. For a different kale twist, try our lemon parm kale salad for more bright green ideas.
Why You’ll Love This Kale Blueberry Salad
- Bright, balanced flavors from lemon, blueberries, and feta.
- Ready in minutes for quick weeknight meals or meal prep.
- Kid-friendly and colorful, perfect for family lunches.
- Pairs beautifully with easy sides like a 4-ingredient pasta salad.
- Great leftovers that hold texture when dressed lightly.
Ingredients Needed
- Greens
- 2 cups kale, chopped
- Fruit
- 1 cup blueberries
- Cheese
- 1/4 cup feta cheese, crumbled
- Nuts
- 1/4 cup nuts (such as walnuts or pecans)
- Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Seasoning
- Salt and pepper to taste
Step-by-Step Instructions 5 (always use H2 and H3)
1. Combine kale and blueberries
In a large bowl, combine the chopped kale and blueberries.
2. Whisk the vinaigrette
In a separate bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Dress the salad
Pour the vinaigrette over the salad.
4. Toss to coat
Toss the kale and blueberries until everything is evenly coated with the dressing.
5. Finish and serve
Top with crumbled feta cheese and nuts before serving.
Serving Suggestions Kale Blueberry Salad
- Serve as a light lunch with toasted whole grain bread.
- Add grilled chicken or salmon for an easy main course.
- Top with extra nuts and a drizzle of honey for brunch presentation.
- Serve alongside a crunchy apple broccoli salad for a fall-inspired plate.
- Pair with a cold sparkling water or a crisp white wine.
Tips for Success Kale Blueberry Salad
- Massage the kale lightly with a teaspoon of olive oil or lemon to soften it if preferred.
- Toss the dressing just before serving to keep the kale crisp.
- Taste and adjust seasoning after tossing; a pinch more salt can brighten flavors.
- Store leftovers in an airtight container for up to 2 days; add nuts fresh before serving.
- Toast nuts briefly for extra crunch and deeper flavor.
Variations
Here are a few easy ways to change it up:
- Add protein: toss in shredded rotisserie chicken or chickpeas for a heartier salad.
- Dairy-free: omit feta and add avocado or toasted seeds for creaminess.
- Add vegetables: thinly sliced cucumber or shaved carrots add color and crunch.
Follow us on Pinterest for more cozy ideas.
Servings: 4 servings
Calories: 250kcal
Ingredients
Greens
- 2 cups kale, chopped Use fresh, washed kale
Fruit
- 1 cup blueberries Fresh or frozen blueberries
Cheese
- 1/4 cup feta cheese, crumbled For a dairy-free option, omit feta
Nuts
- 1/4 cup nuts (such as walnuts or pecans) Toast briefly for extra flavor
Dressing
- 1/4 cup olive oil Extra virgin recommended
- 2 tablespoons lemon juice Freshly squeezed is best
Seasoning
- to taste salt and pepper Adjust to preference
Instructions
Preparation
- In a large bowl, combine the chopped kale and blueberries.
- In a separate bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Assembly
- Pour the vinaigrette over the salad.
- Toss the kale and blueberries until everything is evenly coated with the dressing.
- Top with crumbled feta cheese and nuts before serving.
Notes
Massage the kale lightly with olive oil or lemon juice to soften if preferred. Toss the dressing just before serving to keep the kale crisp. Store leftovers in an airtight container for up to 2 days; add nuts fresh before serving.
Nutrition
Serving: 1g | Calories: 250kcal | Carbohydrates: 18g | Protein: 6g | Fat: 20g | Saturated Fat: 3g | Sodium: 150mg | Fiber: 3g | Sugar: 5g
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