Summertime means salads in the garden with white wine and good conversations. With these hot summer days, I look forward to later dinners outside around 8pm or so once the sun is about to set and the air has cooled off. Eating a delicious salad outside with a glass of sauvignon blanc is a perfect way to end the day. Enter this blueberry kale and quinoa salad. The quinoa and almonds give it protein to make the salad filling and the avocado and goat cheese meet my cravings for cheesy and fatty goodness. But let’s talk about this dressing shall we? I am recently having a love affair with sherry vinegar. I have been putting it on cherry tomatoes and then on top of avocado toast, which I highly recommend, and so I decided to play around with it in more dressings. This dressing balances the sweetness of the blueberries with dijon mustard and the sherry vinegar. The lemon zest and lemon juice brighten it up too. 

I hope you enjoy this salad as much as I do. It also makes great mason jar salads to take with you. Just keep dressing and avocado on side.

This recipe is vegetarian and gluten free. It can be vegan by simply omitting the goat cheese. Really craving meat? Add some grilled chicken.

Cheers to long summer nights!

XO

LK

The Palette. Kale, blueberries, avocado, lemon, goat cheese and almonds. 

The Palette. Kale, blueberries, avocado, lemon, goat cheese and almonds. 

Toasting the almonds.

Toasting the almonds.

Blueberry Vinaigrette

Blueberry Vinaigrette

Kale Quinoa Salad with Blueberry Vinaigrette

Makes 2 salads

  • 3 cups finely chopped kale leaves (without stems)
  • 1 cup cooked quinoa
  • 1 cup fresh blueberries
  • 1/4 cup goat cherve, crumbles.
  • 1/4 sliced almonds
  • 1 avocado
  • 1 tablespoon olive oil
  • juice of half a lemon

Blueberry Vinaigrette

Makes 1 1/2 cups (Enough for 6 salads)

  • 1 cup blueberries
  • 1/4 cup sherry vinegar
  • 1/3 cup olive oil
  • zest of 1 lemon
  • juice of half a lemon
  • 1 teaspoon dijion mustard
  • salt and pepper to taste

For the salad, start by toasting the almonds over medium heat in a sauce pan for about 3-5 minutes until browned. Keep stirring so that they don’t burn. Then set aside. To make the dressing, put all the dressing ingredients in the blender. Blend for about a minute on high. To assemble the salad start with the kale at the bottom of the bowl. Then add quinoa, blueberries and goat cheese. Finish with almonds and avocado. Dressing to your desired amount. *Once the dressing chills, add a little water to get desired consistency.

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