This beautiful salad is one to impress! It is so delicious and healthy. A perfect summer recipe to accompany grilled meats, baked fish or kebabs.
I highly recommend making this beautiful bold blueberry vinaigrette for your next summer salad. It’s rich in colour and so flavourful with the fresh local blueberries and naturally sweetened with honey and of course the blueberries that takes this salad to the next level!!
Summer is the time to experiment with recipes using fresh fruit and it this case I wanted to try a blueberry vinaigrette and keeping this recipe simple and only allowing the natural sweetness from the blueberries and adding only two tablespoons of honey; and maple syrup could be easily substituted. Blueberries offer such a rich bold colour to any dish and the flavour will not disappoint.
These blueberries are grown locally by https://www.arrowwoodfarmontario.com/ and they transition to organic practices and use only organic pesticides. I recommend visiting this blueberry farm if you live in the London, Ontario area. Their blueberries are outstanding, so delicious and every summer I will purchase between 10-12 lbs to freeze for the winter months.
BLUEBERRIES ARE A SUPERFOOD! WHAT DOES THAT MEAN?
They are high in antioxidants and phytoflavinoids. Which means eating blueberries reduces the risk of heart disease, diabetes and cancer. These antioxidants protect us from free radicals that enter our bodies. Free radicals are known to come from air pollutants, smoking, industrial chemicals, and x-rays to name a few. Pytoflavinoids work similar to antioxidants keeping the free radicals at bay. In addition to reducing the risk of cancer, heart disease, they also reduce the risk of stroke, Alzheimer’s and Parkinson’s disease. Blueberries are high in potassium, and Vitamin C, along with several other vitamins and minerals. They improve gut health, reduces inflammation, anti-aging and disease protection powers, and maintains healthy bones. Blueberries are known as a superfood for obvious reasons, and they make a GREAT SNACK FOOD! So grab a bowl of blueberries the next time you have a craving for a snack. Add some yogurt, over the berries with seeds or nuts.
RECIPE INGREDIENTS
Greens: I included mainly kale and some mixed greens to this salad, however all kale could be used or romaine as well
Red onion: adds a little pungent flavour yet mild
Avocado: only one is needed and give this salad a creamy texture
Blueberries: use only fresh for this salad
Goat cheese: adds a rich creamy texture and feta can be easily substituted
Pecans: I added maple glazed, however, you can simply add the pecans without glazing them or walnuts could also be used
Vinaigrette: these ingredients were the perfect balance of flavours and so delicious and they included: blueberries, balsamic vinegar, honey, lemon juice, Dijon, olive oil, Himalayan salt and pepper
Hint: with the amount of blueberries and using an olive oil make this vinaigrette rich in flavour and texture, and when you refrigerate it, it will thicken. So I would recommend taking it out of the refrigerator 15-20 minutes before using it. Give a good shake or whisk really well before pouring it over the salad.
HOW TO MAKE THIS DELICIOUS SUMMER SALAD
Vinaigrette: In a blender or food processor, add and puree the blueberries, balsamic vinegar, honey, lemon, Dijon, olive oil, salt and pepper until you have a smooth consistency.
Greens: Once the kale and mixed greens have been washed, the drain and place in a salad spinner to remove excess water. Then place the kale and mixed greens in a large serving bowl.
If you decide to glaze the pecans then I would suggest to do this while the salad is soaking in the cold water. Follow the steps in the instructions, and set the pecans aside to cool.
Arrange red onion, sliced avocado, blueberries, goat cheese and pecans over the greens. Then drizzle the vinaigrette over the salad evenly. I would add a few additional blueberries on top of the salad as well.
Kale, Avocado, Goat Cheese Salad with Blueberry Vinaigrette
Equipment
- blender or food processor
Ingredients
- 4 cups kale, stems removed and chopped
- 2 cups mixed greens
- 1/4 red onion, thinly sliced
- 1 avocado, sliced
- 1 cup fresh blueberries
- 1/2 cup goat cheese
- 1/4 cup maple glaze pecans/walnuts (optional to glaze)
Blueberry Vinaigrette:
- 1 cup fresh blueberries
- 2 tbsp balsamic vinegar
- 2 tbsp honey
- 2 tbsp lemon juice
- 1 tsp Dijon
- 1/3 cup extra virgin olive oil
- 1/8 tsp Himalayan salt
- 1/8 tsp pepper
Instructions
- Place kale and mixed greens in a large bowl with cold water and some salt. Salt will draw out any dirt and bugs. Drain and give it a final rinse, and place in a salad spinner. Then place the kale and mixed greens in a large serving bowl.
- To make the maple glazed pecans, add tablespoon of butter to a skillet, over low-medium heat, once butter is melted, add the pecans, 2 tablespoons of maple syrup and pinch of salt. Coat the pecans with the maple syrup and continue to stir for about 10 minutes until the pecans have harden and crystalized. Set aside to cool.
- Arrange red onion, sliced avocado, blueberries, goat cheese and pecans.
- In a blender or food processor, add the blueberries, balsamic vinegar, honey, lemon, Dijon and begin blending, slowly add the olive oil, salt and pepper. If it's too thick in texture, add a couple of tablespoons of water and blend well.
- Drizzle the dressing over the salad and serve.
Notes
Nutrition
Serve this delicious salad with grilled chicken, baked fish, beef or pork kebabs or enjoy it on it’s own.
