Go Back
0 from 0 votes
Massaged Kale Salad with Creamy Blueberry Vinaigrette
Massaged Kale Salad with Rosemary Walnuts and Blueberry Vinaigrette
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
Author: Julia
Massaged Kale Salad:
  • 1 large head kale chopped
  • 2 tablespoons fresh lemon juice
  • ¼ red onion thinly sliced
  • 1 pint blueberries
  • 1 cup rosemary candied walnuts recipe below
  • ½ cup goat cheese crumbles
  • Blueberry vinaigrette recipe below
Creamy Blueberry Vinaigrette:
  • 1/3 cup grapeseed oil
  • 3 tablespoons white vinegar
  • 1-1/2 cups fresh blueberries makes about half cup of syrup
  • 2 tablespoons pure maple syrup or honey to taste
  • 1/3 cup whole milk plain yogurt
  • ½ teaspoon salt
Rosemary Candied Walnuts:
  • 1 cup walnut halves
  • 1 teaspoon grapeseed or olive oil
  • 1 tablespoon pure maple syrup
  • 1 teaspoon fresh or dried rosemary
  • Pinch of salt
  • Dash of cinnamon
  • Dash of ground ginger
Prepare the Creamy Blueberry Vinaigrette:
  1. In a saucepan, heat the blueberries and honey over medium heat, covered until blueberry juices are seeping out and bubbly.
  2. Mash blueberries with a fork to help get juices out and cook an additional 5 minutes but don’t allow the mixture to boil over.
  3. Remove from heat and strain blueberry syrup using a fine wire strainer.
  4. Discard the blueberry pulp and place blueberry syrup in refrigerator to cool.
  5. Once cool, combine blueberry syrup with all other ingredients for the vinaigrette and mix vigorously with a whisk until smooth and creamy (or place everything in a blender and blend until smooth and creamy). Place in refrigerator until ready to use.
Prepare the Salad:
  1. Place the chopped kale leaves in a salad bowl and drizzle the lemon juice over the leaves. Massage leaves with your hands about 2 minutes and let sit about 10 minutes in order to allow leaves to soften. Add all other salad ingredients to salad bowl and set aside.
Prepare the Rosemary Candied Walnuts:
  1. Using a small skillet, heat the grapeseed oil, honey and rosemary over medium low heat.
  2. Add the walnuts and stir to coat.
  3. Sprinkle a touch of cinnamon, ground ginger and salt over the walnuts and allow nuts to continue to toast another 3 to 5 minutes, stirring constantly.
  4. Don’t allow nuts to sit without stirring because the honey will burn onto the nuts quickly when unattended. The nuts are ready when they are soft yet toasty, warm all the way through and have a nice sweet glaze on the outside.
  5. Sprinkle the walnuts over the salad and drizzle blueberry vinaigrette over everything to taste. Toss with your hands or salad tongs to ensure everything is evenly coated. Enjoy!
Recipe Notes

Use leftover Creamy Blueberry Vinaigrette for other salads! Store in a sealed container in the refrigerator for up to 1 week and stir before using.