Kale and Blueberry Salad with Pecans and Blue Cheese

August 3, 2012


After one of the most intense work weeks of my life, my body is in need of clean, healthy food. Between stress and severe time constraints, there’s little room for good eats. My diet has been absolutely miserable this week. I don’t know about you, but when I’m stressed and anxious, I tend to go long stretches without eating, typically because my nerves refuse to allow food to enter my body. And even when I finally manage to calm myself enough to swallow, there’s usually little time to take anything in.  It’s not ideal when you need to be on your game.

When things finally wrapped up for me yesterday, I came home and made this. It’s properties were magically restorative. It’s amazing how profound such a simple salad can be.

1 bunch kale, rinsed and chopped
1 cup blueberries
1 cup chopped pecans
blue cheese crumbles (as much as you like)
1 tablespoon live oil
juice of 1/2 lemon
1 teaspoon honey
black pepper

Directions: For the dressing, whisk together the lemon juice, olive oil and honey. Set aside.

In a large mixing bowl, combine the kale, blueberries and pecans.



Add the cheese crumbles.


Then, add the dressing and toss well.



Serve as a side dish or topped with a piece of fish for an entree.



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Other posts you may enjoy:

  1. Fresh Fig and Arugula Salad with Creamy Goat Cheese and Candied Pecans
  2. Chopped Pear and Watercress Salad with Goat Cheese, Cranberries and Walnuts
  3. Crunchy Kale Salad
  4. Medjool Dates Stuffed with Blue Cheese
  5. Blueberry Morning Coffee Cake


Amberly August 5, 2012 at 3:22 am

I have been wanting a new kale salad recipe lately so this is fantastic! Blue cheese and pecans have got to be the best combination ever!

Homer August 4, 2012 at 2:10 pm

That salad has summer written all over it!

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