Fruit in salad is usually a topic of controversy, but I personally LOVE it. When the berries are more abundant in the summer, I tend to throw them in everything. On toast, in salads, in smoothies, for chia jam; you get the idea. I seriously CAN’T GET ENOUGH. I don’t think I could pick my favorite if I tried. I used blueberries, strawberries, and blackberries here, but you could totally throw in raspberries and whatever fruit you like. This blueberry basil vinaigrette is going to be repeat allllll summer long. Double it and use it in salads all week!
Stewing the berries for a minute in a saucepan develops the flavor a bit and gives a deeper blueberry flavor to the vinaigrette. In love.
I love the saltiness of the sunflower seeds in here, but you can use whatever nut/seed you like! Pumpkin seeds, toasted almonds, or pecans would be wonderful here. And maybe a little salty feta. 🙂
Another huge added bonus to this salad is that it keeps really well in the fridge. The kale is hearty so it will keep for lunch the next day and maybe even two days. If you’re anything like me, having healthy lunches, meals, and snacks prepped at the beginning of the week is KEY to staying healthy and on track. It makes me SO happy to know I’m starting off the week on the right note and makes me extra productive.
Berry Kale Salad with Blueberry Basil Vinaigrette
- For the SALAD:
- 1 c. cooked quinoa (about 1/3 c. uncooked)
- 1/2 c. blueberries
- 1/2 c. blackberries
- 1 c. strawberries, quartered
- 1 head kale, de-stemmed and chopped
- juice of 1 lemon
- pinch of salt
- small drizzle olive oil
- 1/4 c. sunflower seeds (I used roasted + salted)
- For the DRESSING:
- 1/3 c. blueberries
- 1/4 c. water
- 1/2 of a shallot, chopped (about 2 T.)
- zest 1/2 lemon
- juice of 1 lemon
- 1/3 c. champagne vinegar
- 5-6 large basil leaves
- 1/2 tsp. salt
- 1/2 c. olive oil
- Add kale to a large bowl with lemon juice, a small drizzle of olive oil, and a pinch of sea salt. Massage for a minute or two to break down the kale a bit and make it easier to eat. Set aside.
- Make the dressing. Add all dressing ingredients to a food processor or blender except for the olive oil. Slowly stream in the olive oil and purée until basil and all ingredients are incorporated smoothly.
- Add cooked quinoa, berries, and sunflower seeds to kale and toss. Top with desired amount of dressing and enjoy! (You'll have extra dressing).
If you are keeping this salad for use later, store the dressing and salad separate in the fridge and dress when ready to eat. The kale and berries will keep for a day or two in the fridge.
Also, just realizing now that this salad is so festive..Happy Memorial Day! Hope everyone had a wonderful weekend!?❤️??
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