Introduction & Inspiration
When I want a salad that feels fresh, colorful, and truly satisfying, this Kale Salad with Quinoa and Blueberries is my ultimate go-to.
It’s packed with nutrient-dense ingredients, loaded with texture and flavor, and dressed in a bright basil balsamic vinaigrette that makes every bite exciting.
It’s more than just a salad—it’s a hearty, vibrant meal that’s perfect for lunches, picnics, or anytime you want something both healthy and delicious.
Nostalgic Appeal
Salads like this one always take me back to summer days filled with fresh produce, colorful farmer’s market finds, and meals that felt both nourishing and special.
Growing up, salads were never just a pile of greens; they were vibrant, flavorful dishes full of different textures and colors.
This recipe brings back that same spirit of creativity and celebration of fresh, wholesome ingredients.
Homemade Focus
What I love most about this salad is that every part is homemade, real, and full of vibrant flavor.
The dressing is made with fresh basil, lemon juice, and balsamic vinegar, blending into something truly special that you can’t find in a store-bought bottle.
Massaging the kale transforms it from tough to tender, and the simple preparation lets every fresh ingredient shine.
It’s easy to make, yet feels like a restaurant-quality dish straight from your kitchen.
Flavor Goal
The goal with this salad was to hit every note: freshness from the basil dressing, sweetness from the blueberries, creaminess from the avocado, crunch from the cucumber, and earthiness from the beets and quinoa.
The dressing ties it all together with a bold, tangy flavor that soaks into the kale and builds even more flavor as it sits.
Every forkful should feel balanced, vibrant, and packed with delicious contrasts.
Ingredient Insights
Lacinato (Tuscan) kale is ideal here because it’s slightly softer and sweeter than curly kale, and holds up beautifully to massaging and dressing.
Cooked quinoa adds a light, fluffy texture and extra protein, making this salad hearty enough for a full meal.
Fresh blueberries burst with sweetness, while cucumber adds a cool, crisp crunch.
Avocado lends a rich, creamy contrast, and spiralized beets bring a sweet, earthy flavor along with beautiful color.
The basil balsamic dressing is the star—bright, herby, tangy, and deeply flavorful.
Essential Equipment
A good blender or food processor is essential for blending the basil balsamic dressing until smooth.
A large mixing bowl allows plenty of room for massaging the kale and tossing all the ingredients together.
A sharp knife makes prepping the veggies easy, and a spiralizer is handy for the beets (but not strictly necessary—you can grate or thinly slice them if preferred).
List of Ingredients with Measurements
For the Salad:
- 1 bunch lacinato (Tuscan) kale
- 1 cup cooked quinoa (from ½ cup dry quinoa), cooled
- 2 cups blueberries
- 1 English cucumber, sliced
- 1 avocado
- 2 beets, spiralized
For the Basil Balsamic Dressing:
- ¼ cup olive oil
- ¼ cup lemon juice
- 6 tablespoons balsamic vinegar
- 1½ cups fresh basil leaves
- Sea salt, to taste
- Black pepper, to taste
Step-by-Step Instructions
Step 1: Make the Dressing
Add the olive oil, lemon juice, balsamic vinegar, fresh basil, sea salt, and black pepper to a blender.
Pulse until the basil is finely chopped and the dressing is smooth and well combined.
Taste and adjust seasoning if needed.
Step 2: Prepare the Kale
Cut the kale into bite-sized pieces, removing any tough stems.
Step 3: Massage the Kale
Place the chopped kale into a large mixing bowl.
Pour the basil balsamic dressing over the kale.
Using your hands, massage the dressing into the kale for 1–2 minutes until the leaves soften and become darker in color.
Step 4: Refrigerate the Salad
Cover the bowl and refrigerate for at least 1 hour, but ideally 4–6 hours, to let the kale absorb the dressing and tenderize.
Step 5: Add the Rest of the Ingredients
After the kale has marinated, add the cooked and cooled quinoa, blueberries, sliced cucumber, spiralized beets, and diced avocado to the bowl.
Gently toss everything together until well mixed.
Step 6: Serve and Enjoy
Serve immediately, or store in the fridge for later.
This salad holds up beautifully for 2–3 days as the kale and beets remain firm and the flavors continue to develop.
Storage Instructions
Keep Fresh:
Store leftovers in an airtight container in the fridge for up to 3 days.
The salad holds up really well, with the kale staying tender but not soggy and the flavors becoming even more pronounced over time.
Make Ahead:
You can prepare the dressing and massage the kale up to a day in advance.
Store separately and assemble with the fresh ingredients right before serving for the best texture.
Warm Up:
This salad is best enjoyed cold or at room temperature.
No reheating needed—just give it a fresh toss before serving if it’s been sitting.
Troubleshooting (FAQ)
Why is my kale still tough?
Make sure to massage the dressing into the kale for a full minute or two—it really makes a difference. Letting it sit for several hours also helps soften the leaves.
Can I use curly kale instead of lacinato?
Yes, but curly kale tends to be a bit tougher, so you might need to massage it a little longer and marinate it a bit more.
What if I don’t have a spiralizer for the beets?
No problem—just thinly slice, shred, or julienne the beets instead.
Can I swap the blueberries?
Absolutely! Strawberries, raspberries, or even chopped apples would be delicious alternatives.
Tips and Variations
- Add a handful of toasted nuts like almonds or walnuts for extra crunch.
- Crumble some goat cheese or feta over the top for an extra layer of creaminess and tang.
- Swap quinoa for cooked farro, barley, or brown rice if you prefer a different grain.
- Toss in a few cherry tomatoes for a burst of juiciness.
- Make it a full meal by topping with grilled chicken or salmon.
Serving and Pairing Suggestions
- Serve as a hearty lunch on its own or pair with a simple grilled protein for a more substantial meal.
- Enjoy with a glass of chilled rosé or a sparkling water with lemon.
- Add a slice of crusty bread or a light soup for a complete and satisfying dinner.
Nutritional Information
This Kale Salad with Quinoa and Blueberries is packed with fiber, protein, antioxidants, and healthy fats.
The kale and beets offer tons of vitamins and minerals, while quinoa adds plant-based protein to keep you satisfied.
The basil balsamic dressing brings healthy fats and bright flavor, making this a feel-good meal you’ll want to enjoy again and again.
Kale Salad with Quinoa and Blueberries
Description
Make this fresh Kale Salad with Quinoa and Blueberries! Tender kale, juicy blueberries, quinoa, and a basil balsamic dressing create a delicious, healthy meal perfect for lunch or dinner.
Ingredients
For the Salad:
-
1 bunch lacinato (Tuscan) kale
-
1 cup cooked quinoa (from ½ cup dry quinoa), cooled
-
2 cups blueberries
-
1 English cucumber, sliced
-
1 avocado
-
2 beets, spiralized
For the Basil Balsamic Dressing:
-
¼ cup olive oil
-
¼ cup lemon juice
-
6 tablespoons balsamic vinegar
-
1½ cups fresh basil leaves
-
Sea salt, to taste
-
Black pepper, to taste
Instructions
Step 1: Make the Dressing
Add the olive oil, lemon juice, balsamic vinegar, fresh basil, sea salt, and black pepper to a blender.
Pulse until the basil is finely chopped and the dressing is smooth and well combined.
Taste and adjust seasoning if needed.
Step 2: Prepare the Kale
Cut the kale into bite-sized pieces, removing any tough stems.
Step 3: Massage the Kale
Place the chopped kale into a large mixing bowl.
Pour the basil balsamic dressing over the kale.
Using your hands, massage the dressing into the kale for 1–2 minutes until the leaves soften and become darker in color.
Step 4: Refrigerate the Salad
Cover the bowl and refrigerate for at least 1 hour, but ideally 4–6 hours, to let the kale absorb the dressing and tenderize.
Step 5: Add the Rest of the Ingredients
After the kale has marinated, add the cooked and cooled quinoa, blueberries, sliced cucumber, spiralized beets, and diced avocado to the bowl.
Gently toss everything together until well mixed.
Step 6: Serve and Enjoy
Serve immediately, or store in the fridge for later.
This salad holds up beautifully for 2–3 days as the kale and beets remain firm and the flavors continue to develop.
Storage Instructions
Keep Fresh:
Store leftovers in an airtight container in the fridge for up to 3 days.
The salad holds up really well, with the kale staying tender but not soggy and the flavors becoming even more pronounced over time.
Make Ahead:
You can prepare the dressing and massage the kale up to a day in advance.
Store separately and assemble with the fresh ingredients right before serving for the best texture.
Warm Up:
This salad is best enjoyed cold or at room temperature.
No reheating needed—just give it a fresh toss before serving if it’s been sitting.
Recipe Summary and Q&A
This Kale Salad with Quinoa and Blueberries is fresh, vibrant, and full of bold, balanced flavors.
Tender kale, juicy blueberries, creamy avocado, crisp cucumber, and earthy beets come together under a bright basil balsamic dressing.
It’s easy to make, great for meal prep, and endlessly customizable.
If you have questions or fun variations you’ve tried, I’d love to hear how you make this salad your own!
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If you make this Kale Salad with Quinoa and Blueberries, leave a comment and let me know how you enjoyed it!
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Let’s keep creating vibrant, wholesome meals together!