This Easy Kale Blueberry Salad is a vibrant summer salad that brings together the sweetness of juicy dried blueberries and the earthy goodness of kale. Packed with vitamins, antioxidants, and fiber, this salad is a powerhouse of health benefits. The simplicity of the recipe makes it a breeze to prepare, making it perfect for a quick and satisfying light lunch or a vibrant side dish.
Why You'll Love This Recipe
You will love this Easy Kale Blueberry Salad because this salad comes together so quickly and it’s so delicious! My inspiration came from Jimob’s Naturally as they have a Cranberry Kale Salad in their deli and I buy it all the time when I’m down south. So, if you are familiar with that salad, this is very similar but with blueberries instead of cranberries.
I use kale, green cabbage, grated carrot, red onion, dried blueberries, and pumpkin seeds. I make a very simple dressing of extra virgin olive oil, balsamic vinegar, yellow mustard powder, and I season this with Himalayan Pink Sea Salt and pepper. This summer salad is very easy to make and it makes an amazing side dish to any barbecue!
You can also add in grilled chicken or steak to turn this Easy Blueberry Kale Salad into a light and delicious summer meal. This is recipe is also vegan, so that’s an added bonus as this Vegan Kale Blueberry Salad can also be enjoyed all on its own.
I love making a big bowl and eating it over a couple days. It’s like I went to the deli at Jimbo’s but instead, I never left my house! If you are vegan and enjoying this Vegan Blueberry Kale Salad, pair it with a big piece of crusty sourdough bread, grilled tofu, or tempeh!
Ingredients for Easy Kale Blueberry Salad
Organic Green Cabbage (or purple)
Organic Red Onion
Organic Balsamic Vinegar
Can I make this ahead of time?
Yes, this is a great salad to make and bring to a barbecue or serve at one you are hosting! You can make this salad a day in advance and store it in the fridge, covered. Think of this similar to coleslaw. You can make it a day in advance, but it is best when eaten right away.
How should I store this salad?
Store in an airtight container in the fridge for 2 to 3 days.
What can I serve with this salad?
So many things! This would go great with my Grilled BBQ Chicken, Easy BBQ Baby Back Ribs, Loaded Turkey Burgers, Simple Grilled Chicken Kabobs, Grilled Lemon Pepper Chicken, Garlic Lemon Sweet Potato Fries, and so much more! It’s an amazing side dish or add in protein to make it a meal.
Why go organic?
You may be wondering why I push organic ingredients for everything, even savory and healthy dishes. Organic ingredients go beyond just health and wellness, and contribute so much to the taste and flavor of a recipe. So, if you think that you're making something healthy and buying fruits, veggies, or meats so maybe you don't need to spend the extra to go organic here – let me sway your thinking.
Organic ingredients are made in a more pure way, therefore using no additives, no GMOs, and minimal ingredients. This really allows the true ingredients to shine – and because of that their flavor shines through. Therefore, organic ingredients are more flavorful than their non organic counterparts. So, just because it's already a healthy recipe, or you're already buying good for you ingredients – it doesn't mean you can skip organic! Trust me here, and make the switch. Your body and your taste buds will thank you!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Easy Blueberry Kale SaladDifficulty: Easy
This Easy Blueberry Kale Salad is a delicious appetizer, side dish, or add in protein for a main meal. This salad is a powerhouse of health benefits!
6 cups organic kale leaves
1 cup organic chopped green cabbage
2 organic large carrots, large grated
1/2 cup organic diced red onion
1/4 cup organic dried blueberries
1/4 cup organic roasted & salted pumpkin seeds
2 tablespoons organic extra virgin olive oil
2 tablespoons organic balsamic vinegar
1 teaspoon organic yellow mustard powder
Himalayan Pink Sea Salt, to taste
Organic black pepper, to taste
- In a large bowl, add the kale, green cabbage, carrots, red onion, dried blueberries, pumpkin seeds, extra virgin olive oil, balsamic vinegar, mustard powder and mix together.
- Add salt and pepper to taste. Serve immediately or store in an airtight container in the fridge for 2 to 3 days.
- High Altitude – Follow the recipe as noted.
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