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SideChef
Recipes
Gluten-Free
Almond Kalette Salad with Wild Blueberry Vinaigrette

11 INGREDIENTS • 3 STEPS • 15MINS

Almond Kalette Salad with Wild Blueberry Vinaigrette

Recipe
5.0
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.
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Almond Kalette Salad with Wild Blueberry Vinaigrette
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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
Kalettes™
6 cups
Kalettes™
Goat Cheese
11 tsp
Goat Cheese, crumbled
Slivered Almonds
3 Tbsp
Slivered Almonds
Extra-Virgin Olive Oil
2 tsp
Extra-Virgin Olive Oil
Coarse Salt
to taste
Coarse Salt
Frozen Blueberries
1/2 cup
Frozen Blueberries
Extra-Virgin Olive Oil
4 Tbsp
Extra-Virgin Olive Oil
Balsamic Vinegar
2 Tbsp
Balsamic Vinegar
Apple Cider Vinegar
2 Tbsp
Apple Cider Vinegar
Raw Sugar
4 tsp
Raw Sugar
Lemon
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
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Almond Kalette Salad with Wild Blueberry Vinaigrette
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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 (2 tsp) 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 (2 tsp) 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 (4 Tbsp), Balsamic Vinegar (2 Tbsp), Apple Cider Vinegar (2 Tbsp), Raw Sugar (4 tsp) 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 (4 Tbsp), Balsamic Vinegar (2 Tbsp), Apple Cider Vinegar (2 Tbsp), Raw Sugar (4 tsp) and juice from the Lemon (1/8) into a blender.
step 3
Tags
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Gluten-Free
Comfort Food
Shellfish-Free
Vegetarian
Salad
Side Dish
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