30 Minute Meal

Summer Kale Salad with Blueberry Balsamic Vinaigrette

Summer Kale Salad with Blueberry Balsamic Vinaigrette (The Gingered Whisk)

So when does school start again?

I’m loving all this fantastic summer weather we are having, taking my kids on hikes at the lake, to the zoo, to the fair, to the playground, and just playing outside.

But guys, I’m ready for school. I’m ready for scheduled naps. I’m ready for a tiny bit of quiet alone time in the day. For a few seconds where I’m not chasing after a part-mountain goat baby or playing dinosaurs or cleaning up messes. Where I can maybe put away the laundry that’s been siting on my bedroom floor (clean and folded) for 3 days. Or finish unpacking the few boxes that got shoved into the guest room and haven’t been touched. Or maybe finish the book I’ve been reading for 2 months now. Or, how about actually update this blog once in a while?
Summer Kale Salad with Blueberry Balsamic Vinaigrette (The Gingered Whisk)
Yup, I am loving summer. But I am getting ready for fall, too. But before it comes, I want to grab onto a little bit of summer produce while I still can! And this summer is the peak of perfection! Its super quick to pull together, delicious and satisfying!
Summer Kale Salad with Blueberry Balsamic Vinaigrette (The Gingered Whisk)

Check out 9 Healthy and Filling Summer Dinner Salads, including:


Summer Kale Salad with Blueberry Balsamic Vinaigrette

  • Author: Jenni
  • Prep Time: 10 Minutes
  • Cook Time: 0 Minutes
  • Total Time: 10 minutes
  • Yield: 4 Servings 1x
  • Category: Main
  • Method: No Cook
  • Cuisine: American


This easy no-cook dinner salad is packed with fun toppings and great flavors! It will keep you full and satisfied.




    • 1/2 cup fresh blueberries
    • 1/4 cup balsamic vinegar
    • 1 TBSP honey
    • 2 tsp Dijon Mustard
    • salt and pepper
    • 4 TBSP olive oil


    • 2 bunches baby kale
    • 2 ears sweet corn, shucked and kernels cut from the cob
    • 1 cup fresh blueberries
    • 1 cup cherry tomatoes, halved
    • 4 oz chèvre, crumbled
    • 1/4 cup sliced almonds



    • In the bowl of a food processor, combine all the ingredients for the vinaigrette.
    • Pulse a few times, until all is smooth and combined.


    • Divide the kale between two salad plates.
    • Top with corn, blueberries, tomatoes, chèvre, and almonds.
    • Drizzle the dressing on top.
    • Enjoy!

    Keywords: Dinner Salad, Summer Recipe

    (slightly adapted from Iowa Girl Eats)

    1 Comment

  • Reply
    shelley c.
    August 16, 2014 at 12:03 AM

    a) amen. b) that looks super yummy!!

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