Kale Blueberry Salad with Quinoa

This Kale Blueberry Salad with Quinoa is a vibrant, nutrient-packed dish perfect for lunch, dinner, or a healthy side. With a satisfying combination of hearty kale, sweet blueberries, protein-rich quinoa, and a zesty dressing, it’s the kind of salad that tastes as good as it looks.

Why You’ll Love This Recipe

• Packed with superfoods for a healthy boost
• Quick and easy to prepare
• Great for meal prep or gatherings
• Naturally gluten-free and vegetarian
• Customizable with your favorite toppings or dressings
• Deliciously refreshing and filling at the same time
• Perfect for spring and summer
• Great way to use up leftover quinoa
• Light yet satisfying
• Gorgeous presentation for entertaining

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Kale
• Quinoa (cooked and cooled)
• Fresh blueberries
• Slivered almonds or chopped walnuts
• Crumbled feta cheese (optional)
• Red onion, thinly sliced
• Olive oil
• Lemon juice
• Honey or maple syrup
• Dijon mustard
• Salt and pepper

directions

1. Rinse and cook quinoa according to package instructions. Let it cool completely.
2. While quinoa cools, wash and de-stem the kale. Chop it into bite-sized pieces and massage with a bit of olive oil to soften.
3. In a large bowl, combine the kale, blueberries, cooled quinoa, sliced red onion, and nuts.
4. In a small jar or bowl, whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper to make the dressing.
5. Pour the dressing over the salad and toss to coat evenly.
6. Top with crumbled feta cheese if using.
7. Serve immediately or refrigerate for later.

Servings and timing

Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

• Add grilled chicken or salmon for extra protein
• Swap feta for goat cheese or leave out for a dairy-free option
• Use baby spinach or arugula instead of kale
• Try dried cranberries or pomegranate seeds in place of blueberries
• Add avocado slices for creaminess
• Include chickpeas or black beans for added fiber

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
If dressing separately, keep the dressing in a jar and toss right before serving for best texture.
This salad is not suitable for freezing and does not require reheating.

FAQs

What type of kale is best for this salad?

Lacinato (dino) kale or curly kale both work well, just make sure to massage it for tenderness.

Can I use frozen blueberries?

Fresh is best for texture, but thawed frozen blueberries can be used in a pinch.

Is this salad vegan?

It’s vegetarian by default. To make it vegan, omit the feta and use maple syrup instead of honey.

Can I make this ahead of time?

Yes! Prepare and store all components separately, then assemble just before serving.

How do I massage kale and why is it necessary?

Massage kale with a bit of olive oil for 2–3 minutes until it softens. This breaks down fibers and improves texture.

What’s a good substitute for quinoa?

Couscous, farro, or brown rice are good alternatives.

Can I add other fruits?

Absolutely—strawberries, apples, or grapes would pair well.

What if I don’t like raw onions?

Use pickled onions or soak them in cold water for 10 minutes to mellow the flavor.

Is this recipe gluten-free?

Yes, as long as all ingredients (especially mustard) are certified gluten-free.

Can I double the recipe?

Yes, this recipe scales well for potlucks or meal prep. Just adjust seasoning as needed.

Conclusion

Kale Blueberry Salad with Quinoa is a deliciously wholesome option that balances flavors, textures, and nutrition all in one bowl. Whether you’re looking for a quick weekday lunch, a refreshing side, or a make-ahead meal, this salad delivers on all fronts. Give it a try—you just might find your new favorite!

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