Kale and Spinach Salad with Wild Blueberry Vinaigrette

close up of a bowl of kale and spinach salad with a grilled chicken breast on top drizzled with blueberry vinaigrette

Kale and Spinach Salad with Wild Blueberry Vinaigrette

A deliciously easy superfood salad recipe made with baby kale, baby spinach, crumbled goat cheese, and slivered almonds with a homemade wild blueberry vinaigrette dressing.

Course Salad

Cuisine American

Prep Time 15

Total Time 15

Servings

Calories 278kcal

Author Amee

Ingredients

For the salad:
5 oz baby kale or baby kale blend works here too
5 oz baby spinach
2 teaspoon extra virgin olive oil
coarse salt to taste
2 oz crumbled goat cheese
3 tablespoon slivered almonds
For the dressing:
½ cup wild frozen blueberries thawed
4 tablespoon extra virgin olive oil
2 tablespoon good quality balsamic vinegar
2 tablespoon apple cider vinegar
4 teaspoon raw sugar
1 teaspoon fresh lemon juice

Instructions

Wash the baby kale and spinach, spin dry, and place into a large bowl.
Add 2 teaspoon olive oil to the leaves and massage leaves to thoroughly coat
Sprinkle leaves with coarse salt and set aside while you prepare the dressing.
Pour all dressing ingredients into a blender and blend until smooth.
Toss greens with dressing (or serve on the side) and top with almonds and goat cheese.
I like to add a protein to make this a complete meal *see variations in post

Notes

Nutrition info for the wild blueberry vinaigrette is calculated separately: 8 servings; 81 calories per serving; fat-7 grams; carbs-4 grams.

Baby kale vs. regular kale. This recipe calls for a baby kale mix and NOT a bag of chopped green kale. The latter is full of fibrous stems that can be difficult to chew and digest when eaten raw. If you use the bagged stuff, you’ll have to pick out the hard stem pieces, which is not fun.

How to use green kale. You can use green kale, but I highly recommend using a bundle of loose kale instead of bagged, chopped kale. To prep green kale for salads, you’ll need to wash and dry it, cut away the stalks, and chop the leaves into bite-size pieces before using it. Also, massaging the kale is critical!

Serve the dressing on the side. If you’re anticipating leftovers or making this for meal prep purposes, serving the dressing on the side is best, so the greens don’t turn soggy during storage.

Toast your almonds. This is optional but worth the extra step. It intensifies the nutty flavor and makes them extra crunchy. To do so, place the almonds in a dry skillet and toast over medium heat, shaking the pan often until fragrant and golden.

Nutrition