Kale Blueberry Salad

Blueberry Goat Chese Salad

Blueberry Goat Cheese Salad made with lacinato kale, blueberries, pecans and feta cheese. Simple and delicious!
Course Lunch, Salad
Cuisine New American, Vegetarian
Keyword gluten free salad recipes, goat cheese
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 284kcal
Author Maike


  • 6 cups kale
  • 2 tablespoons lemon juice fresh
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 1 cup blueberries
  • 1/2 cup pecans
  • 4 ounces goat cheese
  • 1/2 red onion optional
  • 1 pinch salt to taste


  • Wash and dry the kale with a paper towel (or us a salad spinner). Remove the stem. Tear the kale leaves into bite sized pieces and toss in a large bowl. 
  • Add olive oil and massage the kale (don't skip this step!). Next add the lemon juice, maple syrup, and salt. Toss well. 
  • Add fresh blueberries to the salad. Cut the goat cheese into bite sized pieces. Lightly crush the pecans and add them to the salad. Top the salad with sliced red onion. 


Calories: 284kcal | Carbohydrates: 21g | Protein: 11g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 144mg | Potassium: 622mg | Fiber: 2g | Sugar: 8g | Vitamin A: 10355IU | Vitamin C: 132.3mg | Calcium: 211mg | Iron: 2.5mg