Summer Kale Salad with Blueberry Vinaigrette
This easy summer kale salad is topped with all the best summer produce and a homemade blueberry vinaigrette dressing. A simple and quick dinner salad that is satisfying and delicious.
This summer kale salad is the peak of perfection! Quick to put together, delicious, and satisfying! This makes an excellent dinner on a hot evening on the back deck.
This baby kale salad is so perfect for quick summer dinners because its really just piling things onto the plate. There’s no cooking and almost no prep work. And its a perfect salad that is easy to make kid friendly.
The blueberry vinaigrette might be my favorite part of this dinner salad. It has a bright and fun flavor thanks to fresh blueberries!
Love a good dinner salad? Try our family favorites – my kids literally beg for cheeseburger salad, and they always eat thai kale salad with peanut dressing, and I know they won’t fuss when I serve southwest steak salad for dinner.
And don’t forget to head over to my guide on how to make kid friendly salad to get all the tips you need on feeding dinner salad to kids.
How to make a kale salad the kids will eat
This recipe is very simple to make! Here is a brief overview of the recipe to give you an idea of how it works. For the full set of directions and measurements, please make sure you scroll down to the recipe card below!
Make the blueberry vinaigrette
- Combine fresh blueberries, balsamic vinegar, honey, dijon mustard, olive oil, and salt and pepper into a food processor.
- Pulse a few times until it is smooth and combined.
- Place in the fridge to chill while you assemble the rest of the salad.
Assemble the salad
- Prepare all the produce – wash and dry everything. Slice the cherry tomatoes in half.
- Divide the kale between two plates.
- Top with corn, blueberries, tomatoes, chèvre cheese and sliced almonds.
- Drizzle the vinaigrette on top.
- Enjoy
This salad is great when served as is, but if you want a little more protein, add in some sliced grilled steak or grilled chicken.
Storage Information
This salad does best when you assemble it right before you eat it. If you want to prep it ahead of time (like taking it for lunch somewhere), assemble the salad but keep the salad and the dressing separate until right before you eat.
The blueberry vinaigrette can be made up to 3 days in advanced, stored in an air-tight container in the fridge.
Meal Prep + Recipe Timing
This recipe only takes 10-15 minutes to make. The longest part of this recipe is measuring ingredients for the vinaigrette and washing produce. You only need 5 minutes to make the vinaigrette and 5-10 minutes to wash and plate the rest of the ingredients.
You can wash and prep each ingredient individually in the fridge ahead of time, and then just add all the items to the plate when you are ready to eat.
Quick tips
This salad is also awesome to use with fresh summer corn from the cob! Try to microwave corn on the cob to make it easier and quicker.
How to serve this to kids
This salad is great to serve to kids because there are so many flavorful components.
- Serve all the individual parts in their own little pile – the tomatoes diced into bite sized pieces, the blueberries, the corn, etc.
- Serve a small pile of the kale lightly dressed, with a small bowl of dressing to dip into as well.
- Allow kids to top their salad with the nuts and cheese if desired, or they can be another small pile on their plate. Let kids choose how to mix their salad, or keep it deconstructed.
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Summer Kale Salad with Blueberry Balsamic Vinaigrette
Ingredients
Vinaigrette:
- 1 cup blueberries fresh
- ½ cup balsamic vinegar
- 8 Tablespoons olive oil
- 2 Tablespoon honey
- 4 teaspoons Dijon Mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper freshly ground
Salad:
- 4 bunches kale baby leaves
- 4 ears sweet corn shucked and kernels cut from the cob
- 2 cup blueberries fresh
- 2 cup cherry tomatoes halved
- 8 oz goat cheese crumbled
- ½ cup sliced almonds toasted
Instructions
Vinaigrette
- In the bowl of a food processor, combine the ingredients for the vinaigrette. 1 cup blueberries 1/2 cup balsamic vinegar 8 Tablespoons olive oil 2 Tablespoon honey 4 teaspoons Dijon Mustard 1/4 teaspoon salt 1/4 teaspoon black pepper
- Pulse a few times, until all is smooth and combined.
- Pour into a jar or lidded container and place in the fridge to chill while you assemble the salad.
Salad
- Divide the kale between four salad plates.4 bunches kale
- Top with corn, blueberries, tomatoes, goat cheese, and almonds. 4 ears sweet corn 2 cup blueberries 2 cup cherry tomatoes 8 oz goat cheese 1/2 cup sliced almonds
- Drizzle the dressing on top.
- Enjoy!
a) amen. b) that looks super yummy!!