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Berry Kale Salad with Blueberry Basil Vinaigrette

Course Salad
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 3 -4
Author Molly (Spices in My DNA)

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Add cooked quinoa, berries, and sunflower seeds to kale and toss. Top with desired amount of dressing and enjoy! (You'll have extra dressing).

Recipe Notes

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.