Almond Kalette Salad with Wild Blueberry Vinaigrette

Recipe

11 INGREDIENTS • 3 STEPS • 15MINS

Almond Kalette Salad with Wild Blueberry Vinaigrette

5

1 rating

I created an Almond Kalette Salad with Wild blueberry dressing to enhance the natural flavor in these versatile, nutrient-dense greens. I also loved them raw, just massaged with olive oil and kosher salt.

Almond Kalette Salad with Wild Blueberry Vinaigrette

Save

Amee's Savory Dish

Healthy-ish recipes with the occasional treat. Food is my love language and fitness is my passion!

https://ameessavorydish.com/

I created an Almond Kalette Salad with Wild blueberry dressing to enhance the natural flavor in these versatile, nutrient-dense greens. I also loved them raw, just massaged with olive oil and kosher salt.

15MINS

Total Time

$1.34

Cost Per Serving

Ingredients

Servings

4

US / Metric

6 cups

Kalettes™

4 Tbsp

Goat Cheese, crumbled

3 Tbsp

Slivered Almonds

1/2 Tbsp

Extra-Virgin Olive Oil

to taste

1/2 cup

Frozen Blueberries

1/4 cup

Extra-Virgin Olive Oil

2 Tbsp

Balsamic Vinegar

2 Tbsp

Apple Cider Vinegar

1 Tbsp

1/8

Lemon, juiced

1 tsp juice per 4 servings

Nutrition Per Serving

VIEW ALL

Calories

297

Fat

23.2 g

Protein

8.1 g

Carbs

15.9 g

Almond Kalette Salad with Wild Blueberry Vinaigrette

Save

Amee's Savory Dish

Healthy-ish recipes with the occasional treat. Food is my love language and fitness is my passion!

https://ameessavorydish.com/

Cooking InstructionsHide images

step 1

Cut the stem off the bottom of the Kalettes™ (6 cups) and place into a large bowl. Add Extra-Virgin Olive Oil (1/2 Tbsp) to the leaves and massage leaves to thoroughly coat. Sprinkle leaves with Coarse Salt (to taste) and set aside to sit for 10 minutes.

step 1 Cut the stem off the bottom of the Kalettes™ (6 cups) and place into a large bowl. Add Extra-Virgin Olive Oil (1/2 Tbsp) to the leaves and massage leaves to thoroughly coat. Sprinkle leaves with Coarse Salt (to taste) and set aside to sit for 10 minutes.

step 2

Thaw the Frozen Blueberries (1/2 cup). Once thawed pour blueberries, Extra-Virgin Olive Oil (1/4 cup), Balsamic Vinegar (2 Tbsp), Apple Cider Vinegar (2 Tbsp), Raw Sugar (1 Tbsp) and juice from the Lemon (1/8) into a blender.

step 2 Thaw the Frozen Blueberries (1/2 cup). Once thawed pour blueberries, Extra-Virgin Olive Oil (1/4 cup), Balsamic Vinegar (2 Tbsp), Apple Cider Vinegar (2 Tbsp), Raw Sugar (1 Tbsp) and juice from the Lemon (1/8) into a blender.

step 3

Tags

view more tags

0 Saved

top