Summer Kale Salad with Blueberry Balsamic Vinaigrette
This easy no-cook dinner salad is packed with fun toppings and great flavors! It will keep you full and satisfied.
Servings: 4 Servings
Calories: 685kcal
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!
Nutrition
Serving: 1g | Calories: 685kcal | Carbohydrates: 53g | Protein: 18g | Fat: 48g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Trans Fat: 0.01g | Cholesterol: 26mg | Sodium: 301mg | Potassium: 677mg | Fiber: 7g | Sugar: 33g | Vitamin A: 2281IU | Vitamin C: 44mg | Calcium: 168mg | Iron: 3mg
