AuthorHeather BlakeCategoryFruit, Gluten-free, Salad, Vegetarian, VeggiesDifficultyBeginnerThis refreshing summer salad contrasts sweet, salty, nutty, and savory flavors, all in one bite! Featuring 3 of my favorite products from The Crescent Olive, this is also a perfect potluck dish!
Caramelize the walnuts: Place walnuts, Maple balsamic, maple syrup, and a pinch of salt in a bowl and stir to combine. Heat skillet on medium-low heat. Saute walnuts for 3-4 minutes. Remove from heat and let cool.
Make the dressing: Place dressing ingredients into blender, process until smooth. Add water to achieve desired consistency.
Prepare the greens: Remove tough middle stem from kale leaves, stack leaves, roll up, and cut into thin ribbons (chiffonade), or just tear into bite size pieces.
Massage the kale: Place kale in large bowl, drizzle with oil, sprinkle with salt and massage with your hands for 5-8 minutes, until kale becomes tender and brighter green.
Put it all together: Add blueberries, cooled walnuts, goat cheese, and dressing. Enjoy!
Ingredients
Directions
Caramelize the walnuts: Place walnuts, Maple balsamic, maple syrup, and a pinch of salt in a bowl and stir to combine. Heat skillet on medium-low heat. Saute walnuts for 3-4 minutes. Remove from heat and let cool.
Make the dressing: Place dressing ingredients into blender, process until smooth. Add water to achieve desired consistency.
Prepare the greens: Remove tough middle stem from kale leaves, stack leaves, roll up, and cut into thin ribbons (chiffonade), or just tear into bite size pieces.
Massage the kale: Place kale in large bowl, drizzle with oil, sprinkle with salt and massage with your hands for 5-8 minutes, until kale becomes tender and brighter green.
Put it all together: Add blueberries, cooled walnuts, goat cheese, and dressing. Enjoy!
