Monday, May 16, 2016

Kale Fruit & Nut Power Salad

This salad has literally turned people into kale believers! I've brought this to both work and family parties and have yet to find someone who doesn't like it. This salad is easy enough to throw together anytime of the week and also delicious enough for a party . Kale nay-sayers give this one a try! 

While this salad may seem like a "hodgepodge" of fruits, nuts and veggies, they all blend together nicely and provide tons of nutrients. Edamame and pecans pack in some protein while the blueberries and apples add sweetness. If I had to describe this salad in two words it would be bright and light. While there is a lot in it you will be full but not stuffed. The dressing and apples add a nice zing of sweetness that I found refreshing. I used to add red cabbage to this as well but decided that was too many toppings (and too much work!!).

For the dressing, there are two that I love! For the fall I love using this cranberry vinaigrette (found at Giant). Then I found this Champagne Pear Vinaigrette that is equally awesome (if not more) than the cranberry. Any Champagne Vinaigrette will do.

Price – My grocery trip for this one was about $13. I know, I know, not my normal thrifty salad, the price always comes with a disclaimer. This is a HUGE salad, not just a personal size, so take that into consideration. Most of the cost is in the dressing ($3.99), which you could make yourself or try your own favorite, just make sure it’s vinaigrette of some kind. Also, there will be leftover toppings that you can use for other things.  

Get your greens for the day and be well, chomping on this recipe! Give it a try and let me know what you think in the comments.

Kale Fruit & Nut Power Salad Recipe:
Serving Size: 4-5 people
1 cup Blueberries (frozen)
1 cup Edamame (frozen)
¾ cup Pecans, halved or chopped
1 large Fuji or Gala Apple, chopped
4-5 Cups Kale, chopped finely
5-6 oz  
Champagne Vinaigrette  Dressing (or Cranberry Vinaigrette)

Instructions: Wash and dry the kale, removing the stems. Then chop or break apart with your hands into small pieces. Add the kale to a large bowl (with room left to add toppings later). Add dressing and massage the leaves so they soften (use your hands!!).  If using frozen edamame and blueberries, thaw first, then add to bowl.  Add all other topping ingredients (pecans and apple). Wait 15-30 minutes before serving so leaves soften. 

Originally posted on 11/20/2015
Updated 5/16/2016


  1. I was considering making a green bean casserole for Thanksgiving but seeing how delicious this was I may be switching my menu! I love the colors this salad brings to the table.

  2. That's a tough one, green bean casserole is my favorite holiday dish, but this salad does have more appeal to the eye. Enjoy!

  3. Doing a test run right now. I bought baby kale. Let's see! And pomegranate vinaigrette because it's all I could find.

  4. Samantha - That's awesome. I'm sure it will be just as good... maybe better. Let me know!