Tag Archives: salad

Blueberry Kale Salad


Sure you love kale salad. Why not try another version of the favorite with fruits and nuts tossed in. This salad is quick to throw together and has a sunny, cheerful flavor. Great for lunches, brunches and guests. Or just for grazing while you sit at your desk.

Blueberry Kale Salad


1 bunch kale, stemmed and torn into bite-size pieces

1 cupĀ  green (or purple) cabbage, finely shredded

1/2 cup red onion, minced

2/3 cup walnuts, chopped

1/3 cup dried cherries or cranberries

1/4 cup shelled sunflower seeds (sometimes we use hemp seeds or pepitas instead)

1 cup fresh blueberries



4 Tbs. canola oil

3 Tbs. orange juice

2 Tbs. red wine vinegar

1 Tbs. agave nectar

1 tsp. balsamic vinegar

1/2 tsp. dried ginger

zest of one lemon

pinch salt (optional)

pinch ground white pepper

pinch ground nutmeg


In a jar with a lid, combine all dressing ingredients. Close jar tightly and shake until well combined.

Add all salad components expect blueberries to a large serving bowl and pour dressing over. Massage salad until kale and cabbage are tender. Fold in blueberries and serve.


Kim’s Magical Blackberry Salad


Kim is no ordinary hostess. When you dine with Kim and her husband Henry, you’re in for an evening of fine entertaining. We were treated to just such a meal. And dang it, we didn’t have a camera along. The decor, the tablescape – every detail was considered and lovely, yet casual and non-intimidating.

Not to mention the food. I wish there were images to share. We did save the printed menu card… check it out below the recipe. Yeah, that was dinner!

After the feast, Kim was kind enough to share her amazing Blackberry Salad recipe with me. It’s really special – you’re going to want to make it for someone you’d like to impress. Maybe a date or SO, perhaps a parent or neighbor or co-worker. Maybe you just want a special meal for yourself. You deserve it.

Kim’s Magical Blackberry Salad


1/3 cup pomegranate juice

2 Tbs. red wine vinegar

2 Tbs. olive oil

2 tsp. agave nectar

juice and zest of one lime

salt and pepper, to taste


1 bunch leaf lettuce, chopped

1 cup fresh kale, chopped and masssaged

1 avocado, sliced

2 kiwis, peeled and sliced

1 cup fresh blackberries

2 green onions, chopped


Combine pom juice, red wine vinegar, oilve oil, agave nectar, lime juice, lime zest and salt/pepper in a jar with a lid. Shake well until combined.

Toss the leaf lettuce, kale, avocado, kiwi, blackberries and green onion with the dressing and serve immediately.

Cook’s Note: Kim made this extra special by tossing pom seeds into the salad, but we couldn’t find any. If you got ’em, add ’em. Other optional additions she suggests include apple or pear slices, or make this a main dish salad by adding a protein like chickpeas. We love the dressing so much, we often make a triple batch and use it on our daily lunch salads. It keeps in a fridge for about a week – if it lasts that long!


Kim’s Menu ~