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A bowl filled with a colorful blueberry kale salad.
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4.86 from 7 votes

Kale Salad with Quinoa and Blueberries

This summery salad is packed with superfoods, with loves of texture and flavors.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Salad
Cuisine: American
Servings: 8
Calories: 234kcal


  • 1 bunch kale lacinato or Tuscan
  • 1 cup quinoa dry
  • 2 cups blueberries
  • 1 English cucumber sliced
  • 1 avocado
  • 2 beets spiralized

Basil Balsamic Dressing

  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 6 tbsp balsamic vinegar
  • 1 1/2 cups fresh basil


  • Cook quinoa per package ingredients, and cool.
  • Add all dressing ingredients to a blender and pulse until basil is chopped fine.
  • Destem and shred kale. Pour dressing on the kale, and massage dressing into the kale. Refrigerate while preparing the rest of the ingredients to allow to soften.
  • Add the rest of the ingredients into the salad and serve. The salad is great on days 2 and 3 because the kale and beets stay firm and soak in the dressing.


Calories: 234kcal | Carbohydrates: 28g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Sodium: 29mg | Potassium: 506mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1965IU | Vitamin C: 31.4mg | Calcium: 60mg | Iron: 2mg