Kale & Blueberry Salad 2


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Another Salad Sunday for you today!! It’s no secret salads are one of my favorite go-to meals. Healthy with a punch of flavor—you just can’t go wrong! Oh, and that fantastic healthy-full feeling that I love so much.

Kale & Blueberry Salad l Love.Bake.Read

With salads I always want to go all-out and add tofu, nuts, seeds, raisins—you name it—but we keep it simple ‘round these parts for the sake of moo-lah. I realllly wish we could squeeze a salad into every meal plan, but it’s actually kind of difficult on a $40 weekly grocery budget. I’m working with small potatoes here, folks. Typically any meal that costs more than $5 is out of the question. That’s $5 for two people…talk about slim pickings!

Kale & Blueberry Salad l Love.Bake.Read

During our weekly grocery shop at Aldi we discovered that they now sell KALE for relatively cheap. I almost did a happy dance in the middle of the store. The baby carrots I used in this salad were also a huge steal—a whopping 48 cents for a pound of carrots. Other than that we added a cucumber for 29 cents and rounded it out with cabbage. Luckily we had some blueberries, apples, and pinto beans on hand.

Can I just say that I LOVE adding fruit to salads?! Blueberries and apple bites add great texture with lovely little bursts of sweetness, and I actually really enjoyed the carrots rounds I used this time, as it was a nice change from the shredded carrots I typically add. This salad is well-rounded with multiple textures, protein, fiber and flavors of sweet and savory…making for bite after bite of yummy goodness.

Kale & Blueberry Salad l Love.Bake.Read

We previously scored a bottle of balsamic vinegar at Aldi for cheap, so we used that with some canola oil and a bit of orange juice for a dressing with a touch of tang. Mmm good!

Kale & Blueberry Salad

Yields 4-5 large salads

Ingredients

For the salad

  • 1 (16oz) bag kale—remove stems and cut the kale (w/kitchen shears)
  • 1 head of cabbage—cored and chopped
  • 1 (16oz) bag baby carrots—cut into rounds
  • 1 large cucumber—peeled, seeded, and diced
  • 3 cups pinto beans (homemade or canned)
  • 2 apples—cored and diced
  • ½ cup blueberries

For the dressing

  • 2/3 cup canola oil
  • ½ cup balsamic vinegar
  • ¼ cup orange juice
  • Salt and pepper to taste

Directions

For the salad

In a very large bowl, mix the kale, chopped cabbage, carrots rounds, diced cucumber, pinto beans, and diced apples and mix thoroughly with your hands (or tongs). Don’t add the blueberries yet! Set mixture aside.

For the dressing

Add all the ingredients to a small container or Mason jar and shake to combine.

To assemble

Fill a bowl with the desired amount of salad mixture, add a bit of dressing, cover with lid, and shake well. Top with a handful of blueberries (these are added last, so they don’t get squished).

Store leftover salad and dressing separately in the refrigerator. The salad should be kept in an airtight container to maintain freshness.

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