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Kale Salad with Blueberry Chia Vinaigrette

Baby kale tossed with onion, blueberries, pecans, and feta with a fresh blueberry and chia seed vinaigrette.
Kale Salad with Blueberry Chia Vinaigrette

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Servings: 4
Total Time: 20 minutes
Recipe by: Rae


5 oz baby kale
1/4 cup red onions, thinly sliced
1 cup pecans, toasted
1/2 cup feta cheese, crumbled
1/2 cup blueberries
Blueberry Vinaigrette:
1/2 cup blueberries
1/4 cup balsamic vinegar
1 tsp shallots, chopped
1 tsp Dijon mustard
1 tsp honey
1 tsp lemon juice
1/2 cup oil
1/2 tsp chia seeds
pinch salt
pinch pepper


1. To make the dressing put the blueberries, shallot, mustard, honey, and lemon juice in to the food processor and blend until pureed. With the motor running on the blender slowly drizzle in the oil. Turn off the blender and add the chia seeds and salt and pepper. Pulse to combine.

2. In a large bowl combine the kale, onions, pecans, feta, and blueberries. Drizzle with the dressing and serve.


If you make this dressing in advance it will tend to gel (because of the pectin in the blueberries and the natural gelling power of chia), just add a splash of water and shake it up before serving.

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Kale Salad with Blueberry Chia Vinaigrette

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