Blueberry Kale Salad (a make-ahead recipe)

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You guyyyyys!! I’m so excited about this kale salad recipe! It’s a make-ahead GREEN salad. Whaaaat?! Yes!! Think: work lunch. Every other green salad I know of doesn’t last more than a couple of hours after adding the dressing but this one is just as crazy amazing the next day. No mow soggy greens y’all! I know I’m using obnoxious amounts of exclamation points, but inside I’m “!!!!”

My sister’s Mom-in-law got this recipe from her sister and when my sister tried her sisters salad and then brought it home to her own sister (me) to try it, I called and got the recipe too. Now I can pass it on to my sisters (and you ofcourse!). I love the stories behind recipes! I know I’m talking fast but I’m soo excited!!! Pin it now and make it for your next party.

Ingredients for Kale Salad:

1 bunch kale, rinsed, tough stems removed and chopped
3-4 carrots, grated or julienned (here’s the julienne-er we use)
1 cup craisins
1/4 cup Apple Cider Vinegar
2 Tbsp extra virgin Olive oil
1/2 Tbsp granulated sugar
1/2 tsp salt and 1/8 tsp black pepper, or to taste
1 small red onion, thinly sliced
1 – 1 1/2 cups fresh blueberries added before serving

How to Strip Kale:

To remove the tough stems from kale, hold the base of the stem with one hand, pinch at the base of the leaf with the other hand and pull it up the stem to remove the leaves. Stack leaves and chop into small bite size pieces as you would with romaine lettuce. Spin it dry as you would any lettuce (we’ve gone through many salad spinners and this is the best).

How to Make Kale Salad:

1. Stir together the dressing: 1/4 cup cider vinegar, 2 Tbsp oil, 1/2 Tbsp sugar, 1/2 tsp salt and 1/8 tsp black pepper.

2. In a large mixing bowl, combine chopped kale, grated carrots and 1 cup craisins. Add dressing and toss the salad together until leaves are evenly coated with dressing. Cover and refrigerate at least 3-4 hours or overnight.

3. Toss in thinly sliced red onion and blueberries before serving.

Kale Salad with Blueberries (make-ahead recipe)

4.91 from 21 votes

Author: Natasha Kravchuk

This is a make-ahead GREEN salad and is just as crazy amazing the next day. No mow soggy greens y'all! It's ridiculously healthy. Try it and you'll make this salad again and again!

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Prep Time: 15 minutes mins

Resting Time: 4 hours hrs

Total Time: 4 hours hrs 15 minutes mins

Ingredients 

Servings: 6 servings as a side salad

• 1 bunch kale, rinsed, tough stems removed and chopped
• 3-4 carrots, grated or julienned (here's the julienne-er we use)
• 1 cup craisins, dried cranberries
• 1/4 cup Apple Cider Vinegar
• 2 Tbsp extra virgin Olive oil
• 1/2 Tbsp granulated sugar
• 1/2 tsp salt and 1/8 tsp black pepper, or to taste
• 1 small red onion, thinly sliced
• 1 - 1 1/2 cups fresh blueberries added before serving

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Instructions

• Stir together the dressing: 1/4 cup cider vinegar, 2 Tbsp oil, 1/2 Tbsp sugar, 1/2 tsp salt and 1/8 tsp black pepper.
• In a large mixing bowl, combine chopped kale, grated carrots and 1 cup craisins. Add dressing and toss the salad together until leaves are evenly coated with dressing. Cover and refrigerate at least 3-4 hours or overnight.
• Toss in thinly sliced red onion and blueberries before serving.

Notes

Quick Kale Tip: To remove the tough stems from kale, hold the base of the stem with one hand, pinch at the base of the leaf with the other hand and pull it up the stem to remove the leaves. Stack leaves and chop into small bite size pieces as you would with romaine lettuce. Spin it dry as you would any lettuce.

• Full Nutrition Label
• Nutrition Disclosure

Course: Salad, Side Dish

Cuisine: American

Keyword: kale salad

Skill Level: Easy

Cost to Make: $

Lip-smacking good! You’ll get plenty of recipe requests for this salad and it’s all thanks to my sister’s Mother-in-law’s sister :).