Growing up in New England, blueberries were a summer staple. I remember picking them at my Dad’s farm with my sisters as a kid and eating them as I sat in the lifeguard chair all day as a teenager. Every Summer Miles and I go home for a week to his parent’s lake house in Maine, where the state bird is practically a blueberry. When someone has a baby I always give the book Blueberries for Sal (it has the most beautiful blue and white illustrations) which is about a kid picking blueberries in Maine.
It seems like blueberries are only really good for about 3 weeks during the summer, so I definitely try to get my fill. This salad is a good way to incorporate them into a savory dish, perfect for a make-ahead lunch (kale can be dressed ahead of time no problem) or for a light dinner on a hot night. The dressing could not be more simple with sesame oil, apple cider vinegar and honey and helps to wilt the kale when you massage it. Also feel free to use whatever nuts you have on hand!
- 1 Tbsp toasted sesame oil
- 3 Tbsp cider vinegar
- 1 tsp honey
- 1/2 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 6 cups chopped tuscan kale, ribs removed if possible
- 2 cups blueberries
- 1/4 cup sunflower seeds
- 3 Tbsp hemp hearts
- 1/4 cup chopped walnuts
- 1/4 cup pistachio meats
- Combine dressing ingredients in a large bowl. Add kale and lightly massage with hands until a bit wilted, about 2 mins.
- Add blueberries and nuts. Lightly combine and serve.