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kale and blueberry salad on white plate with fork

Fresh Blueberry and Kale Salad with Almonds

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This yummy blueberry kale salad is tossed with spicy marinated beets, crunchy almonds and a hint of fresh mint in a creamy balsamic vinaigrette so juicy and vibrant that this easy massaged kale salad is sure to be a hit!
Course Main Course, Salad, Side Dish
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword almonds, Beet, Blueberry, kale
Dietary Preference dairy free, Gluten-Free, low FODMAP, nut free, vegan, vegetarian
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 main dish servings
Author Desiree Nielsen, RD

Ingredients

  • 1 cup roasted beets diced, or storebought pre-cooked beets
  • 1 teaspoon hot sauce
  • ¼ teaspoon salt
  • 1 bunch curly kale destemmed and torn into small pieces
  • 2 cups blueberries
  • 1 ½ cups roasted chickpeas
  • ½ cup chopped almonds or slivered almonds, chopped pecans or sunflower seeds
  • ⅓ cup fresh mint leaves thinly sliced
  • 1 batch Creamy Balsamic Dressing

Instructions

  • If making everything from scratch, click the links in the ingredients for step-by-step instructions on how to roast beets and chickpeas. Then let them cool...this is a great step to make-ahead morning of for cooling time!
  • Next, shake up your creamy balsamic dressing if you haven't already. In a small bowl, toss the diced beets with 2 tablespoons (30 mL) of dressing, 1 teaspoon of hot sauce (or more!) and ¼ teaspoon of salt.
  • In a large salad bowl, massage the kale leaves with 2 tablespoons (30 mL) of dressing until leaves wilt by about 1/3 and leaves are evenly coated and glossy with dressing.
  • Then toss kale with the blueberries, beets, almonds, chickpeas and mint. Serve with remaining dressing on the side.
  • You can make a low FODMAP version of this salad! Here's what to do: omit beets. Make the dressing without garlic. Swap pecans for almonds. Sprinkle no more than 2 tablespoons of roasted chickpeas on each serving.

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