Purple Kale Salad with Blueberry Lime Vinaigrette

This purple kale salad is loaded with goodness and it even tastes great! The combination of blueberries, apples and peanuts with luscious honey goat’s cheese, and a blueberry lime coriander vinaigrette puts this salad over the top!

I must admit that Manservant was not excited when he saw me chopping kale. Kale is not a favorite of his.

He still can’t figure out why everyone has forgotten spinach.

I also chopped up red cabbage (because I love the color of red cabbage) which quickly led me to making a red and purple, very colorful salad.

I thought it was quite cosmic, but Manservant was not so sure.

Manservant did start to come around when he saw me adding blueberries and fresh, crisp Kiku apples to the kale.

The chopped peanuts were a hit, but what he really loved was the goat’s cheese.

I used the honey variety, but any kind should work.

The beets complimented all the ingredients and the red onions? Well, I add onion to almost everything I make.

Whole Foods this month has me thinking about the large variety of winter greens.

Kale is one I’ve always enjoyed. There are myriads of ways to use it; I love that I can dress it and not have it wilt overnight.

I also love using kale in flower arrangements. Kale has such pretty leaves and looks gorgeous with cut flowers.

Kale truly is an amazing vegetable. It is easily roasted, fried, dehydrated, sauteed, juiced, chopped, blanched, and well I could go on and on, but why?

The vinaigrette came about because I have so many jars taking up space in my fridge and finding ways to use everything is always a challenge.

Yes, I had a jar of blueberry jam taking up real estate and I thought it would work great in a vinaigrette. I was not wrong.

This citrusy and sweet dressing was perfect on this salad.

However this maple balsamic would taste great as would this lemon maple vinaigrette with garlic.

I’ll admit I am not a lover of thick stems or tough leaves, so I always chop my kale pretty fine and discard the stems.

Yes, it takes a little time, but makes your salad so much better. One could buy baby kale leaves and those are great, too.

Whole Foods has a lot of kale recipes. I just might have to try a few new ones now that Manservant actually praised this salad.

He even mentioned it twice to me which is somewhat unusual given his firm stance on kale! But alas, even grown men can grow up.

 

 

 

Print

Purple Kale Salad with Blueberry Lime Vinaigrette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Abbe
• Prep Time: 20 Minutes
• Total Time: 20 minutes
• Yield: 2-4 Servings 1x
• Category: Salad
• Cuisine: American

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

• 3 c chopped purple kale
• 1 c chopped red cabbage
• 1/4 c thinly sliced red onion
• 1/3 to 1/2 c fresh blueberries
• 1 steamed or roasted beet, thinly sliced
• 1/2 of an apple thinly sliced
• 1/3 c salted peanuts, chopped
• 3–4 oz honey goat’s cheese

Blueberry Lime Vinaigrette

• 1 T blueberry jam
• 1 T freshly squeezed lime juice
• 1 T apple cider vinegar
• 3 T olive oil
• 1/2 to 1 t ground coriander
• salt and fresh pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

Assemble all ingredients.

Make vinaigrette.

Mix salad ingredients, reserving peanuts and goat’s cheese. Add vinaigrette and toss well. Sprinkle with peanuts and goat’s cheese before serving.

---

A few more to try:

Spinach Salad with Za’atar             Hearts of Palm Salad                               Macho Salad