Easy Crunchy Kale and Sweet Blueberry Salad

I have to admit, I don’t like the taste of kale. I just don’t. Of course, I know it’s considered a superfood and one of the most beneficial vegetables on the planet. Since I don’t like the taste of kale, I decided to play around with it and see if there are other ways that would taste better than just raw. So, I sautéed it. Of course, it turned out like chips, crunchy. Check it out!

Oh, and don’t forget the blueberries. They are in season now. Also, they give this salad the sweetness. Naturally, they add a boost of vitamin C and contain calcium, which is good for maintaining healthy bones.

The pumpkin seeds are good to snack on or to add to a salad like this one. Because of the large content of magnesium in them, they benefit your blood. Also, they can help prevent heart attack, stroke, or cardiac arrest in the future.

What do I need to put this recipe together?

Kale contains vitamin A and folate.

Pumpkin seeds is high in fiber and magnesium.

Blueberries full of antioxidants and can boost your immunity.

Pecans are full of calcium and can help lower the bad cholesterol in your body.

Along with those ingredients, you will need olive oil.

Looking for more unique kale salads? Here are some great recipes:

This Kale Butternut Squash Salad with Easy Lemon Vinaigrette is a delicious salad to enjoy this autumn!

When you put together a Grilled Peaches and Mozzarella in a Kale Salad, it’s devoured in minutes!

Easy Crunchy Kale and Sweet Blueberry Salad

If you don’t like kale, but know how good it is for you, try this clean-eating Crunchy Kale and Blueberry Salad. It will make you rethink kale.

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Course: Dinner, Lunch, Salad

Cuisine: American

Allergy: Dairy Free, Gluten Free, Vegan, Vegetarian

Total Time: 15 minutes minutes

ServingsServings: 2

Calories: 163kcal

Author: Marina Rizhkov

Equipment

• ▢
  knife
• ▢
  cutting board
• ▢
  skillet
• ▢
  Serving plate

Ingredients

• ▢ 1 Tbsp extra virgin olive oil
• ▢ 1½ cups raw kale, chopped
• ▢ 1 pinch salt, or to taste
• ▢ 1 Tbsp pecans, chopped
• ▢ 1 Tbsp pumpkin seeds
• ▢ ½ cup blueberries

Instructions

• Heat up extra virgin olive oil in a skillet.
  1 Tbsp extra virgin olive oil
• Add raw chopped kale, stir constantly. Add a tiny pinch of salt.
  1½ cups raw kale,, 1 pinch salt,
• Sauté until kale starts to get darker.
• Add chopped pecans and pumpkin seeds.
  1 Tbsp pecans,, 1 Tbsp pumpkin seeds
• Remove from heat and transfer kale to a serving plate.
• Add blueberries, then serve!
  ½ cup blueberries

Nutrition

Calories: 163kcal | Carbohydrates: 9g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 47mg | Potassium: 264mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5044IU | Vitamin C: 51mg | Calcium: 136mg | Iron: 2mg

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