Almond Kalette Salad with Wild Blueberry Vinaigrette

Author Amee Livingston


  • For the salad:
  • 12 oz Kalettes
  • 2 oz crumbled goat cheese
  • 3 tbsp slivered almonds
  • 2 tsp extra virgin olive oil
  • coarse salt to taste
  • For the dressing:
  • 1/2 cup wild frozen blueberries thawed
  • 4 tbsp extra virgin olive oil
  • 2 tbsp good quality balsamic vinegar
  • 2 tbsp apple cider vinegar
  • 4 tsp raw sugar
  • 1 tsp fresh lemon juice


  1. Cut the stem off the bottom of the kalettes and place into a large bowl
  2. Add 2 tsp olive oil to the leaves and massage leaves to thoroughly coat
  3. Sprinkle leaves with kosher salt and set aside to sit for 10 minutes.
  4. Pour all dressing ingredients into a blender and blend until smooth.
  5. Toss kalette leaves with dressing and top with almonds and goat cheese.
  6. You can also serve dressing on the side.