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–+ servings
Kale Salad with quinoa, blueberries, chick peas in a white bowl with fresh blueberries on the surface surrounding the bowl.

Kale Quinoa and Blueberry Salad

Deb Burns
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Salad
Cuisine American
Servings 8
Calories 265 kcal

Ingredients
  

Salad

  • 4 cups Kale, chopped
  • ½ tbsp Olive oil
  • 1 cup Quinoa, cooked
  • 1 cup Blueberries, fresh
  • 1 cup Garbanzo beans (chick peas) Canned or freshly cooked, drained and rinsed
  • ¼ cup Sunflower Seeds unsalted

Honey Dijon Dressing

  • ½ cup Olive oil
  • 3 tbsp Dijon mustard
  • ¼ cup Honey
  • ¼ cup Apple cider vinegar
  • 1 tbsp Lemon juice, freshly squeezed
  • Salt and pepper to taste

Instructions
 

Honey Dijon Dressing

  • Combine all of the ingredients in a small bowl and whisk until combined.

Salad

  • In a large bowl, add the chopped kale. Add about 1/2 tablespoon of olive oil and massage the kale for about 1 minute. This helps to soften the kale and make is less bitter.
  • Add the remainder of the ingredients to the bowl of kale - quinoa, fresh blueberries, garbanzo beans, and sunflower seeds. Toss to combine.
  • Add the dressing - either add the dressing to the bowl or dived salad into portions and add separately. When adding to the bowl, add about half of the dressing, mix and add more until desired texture. It's always easier to add more than remove!
  • Serve and Enjoy!

Nutrition

Serving: 8gCalories: 265kcalCarbohydrates: 24gProtein: 4gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.001gSodium: 72mgPotassium: 199mgFiber: 4gSugar: 12gVitamin A: 1072IUVitamin C: 13mgCalcium: 50mgIron: 2mg
Keyword Healthy fresh salad
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