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Homemade Massaged Kale Salad with Rosemary Walnuts and Blueberry Vinaigrette photo

Massaged Kale Salad with Rosemary Walnuts and Blueberry Vinaigrette

This Massaged Kale Salad is a vibrant, nutrient-packed delight! Earthy kale meets sweet blueberries and crunchy rosemary walnuts for a must-try dish.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 1 large head kale preferably Lacinato or curly
  • 2 tablespoons fresh lemon juice
  • 1 small red onion thinly sliced
  • 1 pint fresh blueberries
  • 1 cup rosemary candied walnuts see recipe below
  • ½ cup goat cheese crumbles (optional)
For the Blueberry Vinaigrette:
  • ⅓ cup grapeseed oil
  • 3 tablespoons white vinegar
  • 1.5 cups fresh blueberries
  • 2 tablespoons pure maple syrup or honey (to taste)
  • ⅓ cup whole milk plain yogurt
  • ½ teaspoon salt
For the Rosemary Candied Walnuts:
  • 1 cup walnut halves
  • 1 teaspoon grapeseed or olive oil
  • 1 tablespoon pure maple syrup
  • 1 teaspoon fresh or dried rosemary
  • a pinch salt
  • a dash cinnamon
  • a dash ground ginger

Equipment

  • Large mixing bowl
  • Whisk
  • Sharp knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Oven

Method
 

Instructions
  1. Begin by removing the tough stems from the kale. Chop the leaves into bite-sized pieces. Place the chopped kale in a large mixing bowl.
  2. Drizzle 2 tablespoons of fresh lemon juice over the kale. Using clean hands, gently massage the kale for about 2-3 minutes until it becomes softer and darker in color.
  3. Thinly slice the red onion and add it to the bowl with the massaged kale.
  4. Rinse the pint of blueberries under cool water and gently pat them dry. Set aside a few for garnish if you’d like, and add the rest to the kale mixture.
  5. Preheat your oven to 350°F (175°C). In a small bowl, combine the walnut halves, 1 teaspoon of oil, 1 tablespoon of maple syrup, rosemary, salt, cinnamon, and ginger. Spread the mixture onto a baking sheet and toast in the oven for about 10-12 minutes.
  6. In a blender, combine 1.5 cups of fresh blueberries, ⅓ cup of grapeseed oil, 3 tablespoons of white vinegar, 2 tablespoons of maple syrup or honey, ⅓ cup of yogurt, and ½ teaspoon of salt. Blend until smooth.
  7. In the bowl with the massaged kale, add the rosemary candied walnuts and goat cheese crumbles if using. Drizzle the blueberry vinaigrette over the salad and toss gently to combine.
  8. Transfer the salad to a serving platter or individual bowls. Garnish with reserved blueberries and a sprinkle of extra goat cheese if desired. Serve immediately.

Notes

  • Store salad components separately to keep kale fresh.
  • Assemble shortly before serving for best results.
  • Blueberry vinaigrette can be stored in the fridge for up to a week.