Sweet Blueberry-Kale SaladPhoto 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.
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
First, make the dressing: Combine all dressing ingredients in a blender and blend until smooth.
Then, make the salad.
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
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.