I first stumbled onto this kale salad with blueberries and quinoa when I’d forgotten to buy lettuce (again). Classic me. The substitution turned into a bit of a revelation—kale’s sturdier, kind of earthy, and suddenly I was tossing in whatever bits of fruit I had, and—voilà!—a new family favorite was born. My kid calls it “the green-and-blue one,” and I can’t blame him. Sometimes, just for fun, I eat it straight out of that huge mixing bowl because, you know, dishes are overrated.
So Why Am I Obsessed with This Salad?
I make this when I want something wholesome but not too chef-y (honestly, if you can boil water, you’re set). My family goes crazy for the little pop of sweetness from those blueberries—sometimes I go a bit heavy-handed with them—and the quinoa keeps everyone full. The dressing is a breeze, and I’ve honestly made this for picnics, weeknight dinners, and even that one weird brunch where I had almost nothing left in the fridge. And let me tell you, I’ve learned that if you cut corners with pre-cooked quinoa, no one’s ever noticed.
What You’ll Need to Round Up
- 1 big bunch of curly kale, washed and de-stemmed (about 6 cups, chopped)—or, if you’re in a rush, pre-chopped works fine (I won’t tell)
- 1 cup cooked quinoa (white, red, or tricolor—I honestly use whichever’s rolling around in the pantry)
- 1 cup fresh blueberries (frozen in winter; just thaw and drain well—my aunt swears by wild ones but, supermarket berries are grand too)
- 1/3 cup crumbled feta cheese (goat cheese works too, or skip it for dairy-free)
- 1/4 cup roasted sunflower seeds (sometimes I use pepitas or even chopped almonds—whatever’s handy)
- 2 tablespoons olive oil (I’ve used avocado oil in a pinch and it’s pretty good, actually)
- 1 tablespoon lemon juice (fresh is nice, but the bottled stuff has got me through Mondays)
- 1 teaspoon honey (or maple syrup for my vegan pals)
- 1 small garlic clove, minced (If I’m lazy, I’ll just use a shake of garlic powder. Shh.)
- Pinch of salt & black pepper (I eyeball this, to be honest)
How I Actually Throw This Together
- Start by massaging the kale—yes, really. Drizzle a bit of olive oil and a pinch of salt onto your chopped kale and give it a rub (around a minute or two, until it sort of relaxes). If you skip this, it’s kind of chewy, but hey, some folks like that.
- In a small bowl (or a mug, when I’m feeling lazy), whisk together the olive oil, lemon juice, honey, garlic, salt and pepper. This is where I sneak a taste to make sure it’s zingy enough—sometimes I add a bit more lemon if it needs a kick.
- Toss the cooked, cooled quinoa into a large bowl with your kale. Stir it around so it doesn’t clump—unless you’re into kale-quinoa boulders, in which case, live your truth.
- Add the blueberries, feta, and sunflower seeds. Gently mix (unless you enjoy squashed blueberries, which looks… well, ‘rustic’ I suppose).
- Pour the dressing over the salad, then toss everything together. Don’t worry if it looks a bit chaotic; it always comes together in the end.
- Let the salad sit for about 5 minutes, if you can stand to wait. It gets friendlier as the flavors mingle. Then serve—and, if you’re like me, eat it standing by the counter because who has time for chairs?
Lil’ Notes from Too Many Batches
- I once tried adding way too much garlic. Regret. Stick with a small clove unless you’re warding off vampires or exes.
- The salad holds up for a few hours—even the next day. It’s not as crisp but kind of good in its own way.
- If you’re prepping quinoa ahead, spread it out to cool (otherwise it gets clumpy and odd—speaking from experience!).
What Else Works (Or Totally Doesn’t)
- I’ve swapped in chopped apples for blueberries, and it worked surprisingly well.
- Adding orange segments was… eh, not my brightest idea. The flavors argued with each other, in my opinion.
- Pepitas instead of sunflower seeds is a win, especially if you toast them a bit.
- If you’re really feeling wild, a bit of chopped mint is fresh and bright (not everyone in my household approves, mind).
Tools (and Cheeky Workarounds)
- Large mixing bowl—the bigger the better (unless you want kale on the floor)
- Small whisk or just a fork for the dressing. Or, honestly, toss ingredients in a jar and shake like mad.
- Salad spinner is handy for drying kale, but I’ve also used a dish towel with, uh, mixed results (kale everywhere. Bit of a mess!).
Keeping It Fresh (or, How Long Does It Actually Last?)
This salad does all right in the fridge (sealed up) for up to 2 days, but honestly—it barely survives a day in my house. The kale gets softer but still tasty. If I’m planning ahead, I keep the dressing separate till serving, just to avoid sogginess.
Here’s How I Like to Serve It
This works solo for lunch, or as a side with grilled anything (even just a hunk of crusty bread when I can’t be bothered to cook). Sometimes I top it with a soft-boiled egg for dinner—my partner thinks this is sacrilege, but I think it’s great. For a picnic, I pack it in a big container, then shake it up right before eating (made this mistake once en route to the beach—forgot a fork. Improvised with carrot sticks. Not my best day).
Some ‘Pro’ Tips I Learned (The Hard Way)
- I tried to skip massaging the kale once—regretted every bite. It’s just too tough raw, trust me.
- Rinsing quinoa well before cooking makes a huge difference; if you don’t, sometimes it tastes, um, muddy? I forgot once, never again.
- On second thought, don’t overdress—start with half the dressing and add as you go, otherwise it’s a bit much.
FAQs (Because People Ask Me!)
- Can I use baby kale? You can, but it’s softer and doesn’t need much massaging—kind of a different texture, but tasty.
- Is it okay to use frozen blueberries? Absolutely. Just thaw and drain them first, or it gets all watery. I’ve forgotten to drain before—ended up with purple quinoa, which wasn’t my intent!
- What if I hate feta? Try goat cheese or even a handful of Parmesan. I’ve made it with no cheese at all for my dairy-free pals—still delicious, honestly.
- Does it travel well? For sure. Just keep the dressing separate until you’re ready to eat, otherwise it gets mushy. Not the end of the world for lunch, though!
- Can this get made ahead? Yep; I actually think it tastes better the next day, though purists will say it’s not as fresh. Let’s call it “flavor-melded” instead of “day-old,” shall we?
If you give it a go, let me know! Or just tell me what you swapped—I love a good kitchen experiment, even if it’s a wild goose chase sometimes.
Ingredients
- 1 big bunch of curly kale, washed and de-stemmed (about 6 cups, chopped)—or, if you’re in a rush, pre-chopped works fine (I won’t tell)
- 1 cup cooked quinoa (white, red, or tricolor—I honestly use whichever’s rolling around in the pantry)
- 1 cup fresh blueberries (frozen in winter; just thaw and drain well—my aunt swears by wild ones but, supermarket berries are grand too)
- 1/3 cup crumbled feta cheese (goat cheese works too, or skip it for dairy-free)
- 1/4 cup roasted sunflower seeds (sometimes I use pepitas or even chopped almonds—whatever’s handy)
- 2 tablespoons olive oil (I’ve used avocado oil in a pinch and it’s pretty good, actually)
- 1 tablespoon lemon juice (fresh is nice, but the bottled stuff has got me through Mondays)
- 1 teaspoon honey (or maple syrup for my vegan pals)
- 1 small garlic clove, minced (If I’m lazy, I’ll just use a shake of garlic powder. Shh.)
- Pinch of salt & black pepper (I eyeball this, to be honest)
Instructions
-
1Start by massaging the kale—yes, really. Drizzle a bit of olive oil and a pinch of salt onto your chopped kale and give it a rub (around a minute or two, until it sort of relaxes). If you skip this, it’s kind of chewy, but hey, some folks like that.
-
2In a small bowl (or a mug, when I’m feeling lazy), whisk together the olive oil, lemon juice, honey, garlic, salt and pepper. This is where I sneak a taste to make sure it’s zingy enough—sometimes I add a bit more lemon if it needs a kick.
-
3Toss the cooked, cooled quinoa into a large bowl with your kale. Stir it around so it doesn’t clump—unless you’re into kale-quinoa boulders, in which case, live your truth.
-
4Add the blueberries, feta, and sunflower seeds. Gently mix (unless you enjoy squashed blueberries, which looks… well, ‘rustic’ I suppose).
-
5Pour the dressing over the salad, then toss everything together. Don’t worry if it looks a bit chaotic; it always comes together in the end.
-
6Let the salad sit for about 5 minutes, if you can stand to wait. It gets friendlier as the flavors mingle. Then serve—and, if you’re like me, eat it standing by the counter because who has time for chairs?
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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