Kale and Spinach Salad with Wild Blueberry Vinaigrette

Name: Kale and Spinach Salad with Wild Blueberry Vinaigrette
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 5 oz Baby Kale (5 oz baby kale or baby kale blend works here too); 5 oz Baby Spinach (5 oz baby spinach); 2 tsp Extra Virgin Olive Oil (2 tsp extra virgin olive oil + 4 tbsp extra virgin olive oil); 0 pieces Sea Salt (coarse salt to taste); 2 oz Goat Cheese (2 oz crumbled goat cheese); 3 tbsp Almond (3 tbsp slivered almonds); ½ cup Blueberry (1/2 cup wild frozen blueberries thawed); 2 tbsp Balsamic Vinegar of Modena (2 tbsp good quality balsamic vinegar); 2 tbsp Apple Cider Vinegar (2 tbsp apple cider vinegar); 4 tsp Turbinado Sugar (4 tsp raw sugar); 1 tsp Lemon Juice (1 tsp fresh lemon juice)

Kale and Spinach Salad with Wild Blueberry Vinaigrette - Salad (American)

15 minAmerican

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Gluten Free
Dairy Free
Pescatarian
Egg Free

Steps

1Wash the baby kale and spinach, spin dry, and place into a large bowl.
2Add 2 tsp olive oil to the leaves and massage leaves to thoroughly coat
3Sprinkle leaves with coarse salt and set aside while you prepare the dressing.
4Pour all dressing ingredients into a blender and blend until smooth.
5Toss greens with dressing (or serve on the side) and top with almonds and goat cheese.
6I like to add a protein to make this a complete meal *see variations in post