Sweet Blueberry-Kale Salad

Fresh ginger and blueberries are blended with oil and vinegar to make a zingy vinaigrette for this hearty salad.

By Yankee Magazine

Aug 01 2022

Photo Credit : Kristin Teig | Styling by Liz Neily & Thomas McCurdy

Fresh ginger and blueberries are blended with oil and vinegar to make a zingy vinaigrette for this hearty salad. Earthy roasted beets add heft and sweetness, and goat cheese contributes creamy richness.

Yield:

8 servings

For the dressing

Ingredients

¹⁄3 cup olive oil

¹⁄3 cup fresh blueberries

Juice and zest of 1 large lemon

1 tablespoon maple syrup

1 tablespoon grated fresh ginger or½ teaspoon ground ginger

1 pinch kosher salt

Instructions

First, make the dressing: Combine all dressing ingredients in a blender and blend until smooth.

Then, make the salad.

For the salad

Ingredients

1 ½ bunches (¾ pound) curly leaf kale

8 ounces cooked or roasted beets

1 cup fresh blueberries

4 ounces chèvre, crumbled

1 cup candied or plain pecans

Generous pinch of coarse flaky sea salt, such as Maldon

Instructions

Strip the kale leaves from the stems and roughly chop or tear into bite-size pieces. For tender kale, rub the leaves together between your fingers, until they start to wilt. Put the kale in a large salad bowl and add the dressing. Toss leaves until well coated, then top with roasted beets, blueberries, chèvre, pecans, and sea salt.