Kale Blueberry Salad w/ Poppyseed Dressing
Ingredients
FOR POPPYSEED DRESSING:
1/2 cup plain Greek yogurt 2+% fat*
1/4 cup water*
1 tbsp maple syrup
1 tsp white apple cider or rice vinegar
1 tsp Dijon mustard
1 tbsp poppy seeds
1 tsp onion powder
1/2 tsp salt
Ground black pepper to taste
FOR SALAD:
1 bunch curly kale stalks removed and coarsely chopped (baby kale works great too)
2 cup blueberries fresh
1 cup pecans
1 tbsp maple syrup or raw honey
Pinch of salt
3 oz goat cheese crumbled
1 cup Clean Eating Poppy Seed Dressing
Cooking Instructions
FOR SALAD:
1. In a large salad bowl, add kale and blueberries. Set aside.
2. Preheat large skillet on low – medium heat and add pecans. Roast until golden brown and roasted aromas fill your kitchen, shaking skillet occasionally. Be careful not to burn. Drizzle honey and sprinkle salt over pecans and continue roasting until honey has caramelized, shaking skillet often. Transfer to the bowl with kale and blueberries.
3. While roasting pecans, make a batch of Clean Eating Poppy Seed Dressing. Pour over salad ingredients and toss gently to combine. Add goat cheese and toss a few more times. Serve on its own or with a meat of choice.
FOR POPPYSEED DRESSING:
1. In a small bowl or jar with a tight lid, add yogurt, water, maple syrup, vinegar, mustard, poppy seeds, onion powder, salt and pepper.
2. Stir well with a fork or shake to combine.
1. In a large salad bowl, add kale and blueberries. Set aside.
2. Preheat large skillet on low – medium heat and add pecans. Roast until golden brown and roasted aromas fill your kitchen, shaking skillet occasionally. Be careful not to burn. Drizzle honey and sprinkle salt over pecans and continue roasting until honey has caramelized, shaking skillet often. Transfer to the bowl with kale and blueberries.
3. While roasting pecans, make a batch of Clean Eating Poppy Seed Dressing. Pour over salad ingredients and toss gently to combine. Add goat cheese and toss a few more times. Serve on its own or with a meat of choice.
FOR POPPYSEED DRESSING:
1. In a small bowl or jar with a tight lid, add yogurt, water, maple syrup, vinegar, mustard, poppy seeds, onion powder, salt and pepper.
2. Stir well with a fork or shake to combine.
*You can use regular (not Greek) yogurt, just omit water.
Kale Blueberry Salad w/ Poppyseed Dressing
Prep Time: 17 Minutes
Cook Time: 10 Minutes
Total Time: 27 Minutes
Servings: 6
Calories: 238 Per Serving
Meal Type
Nutrition Facts
Carbohydrates: 15.6g | Total Fat: 16g | Saturated Fat: 3.4g | Protein: 6g | Sugar: 10.2g | Fiber: 3g Cholesterol: 7.4mg
Applied Diet Types
- Clean Eating
Ingredients
FOR POPPYSEED DRESSING:
1/2 cup plain Greek yogurt 2+% fat*
1/4 cup water*
1 tbsp maple syrup
1 tsp white apple cider or rice vinegar
1 tsp Dijon mustard
1 tbsp poppy seeds
1 tsp onion powder
1/2 tsp salt
Ground black pepper to taste
FOR SALAD:
1 bunch curly kale stalks removed and coarsely chopped (baby kale works great too)
2 cup blueberries fresh
1 cup pecans
1 tbsp maple syrup or raw honey
Pinch of salt
3 oz goat cheese crumbled
1 cup Clean Eating Poppy Seed Dressing
Cooking Instructions
FOR SALAD:
1. In a large salad bowl, add kale and blueberries. Set aside.
2. Preheat large skillet on low – medium heat and add pecans. Roast until golden brown and roasted aromas fill your kitchen, shaking skillet occasionally. Be careful not to burn. Drizzle honey and sprinkle salt over pecans and continue roasting until honey has caramelized, shaking skillet often. Transfer to the bowl with kale and blueberries.
3. While roasting pecans, make a batch of Clean Eating Poppy Seed Dressing. Pour over salad ingredients and toss gently to combine. Add goat cheese and toss a few more times. Serve on its own or with a meat of choice.
FOR POPPYSEED DRESSING:
1. In a small bowl or jar with a tight lid, add yogurt, water, maple syrup, vinegar, mustard, poppy seeds, onion powder, salt and pepper.
2. Stir well with a fork or shake to combine.
1. In a large salad bowl, add kale and blueberries. Set aside.
2. Preheat large skillet on low – medium heat and add pecans. Roast until golden brown and roasted aromas fill your kitchen, shaking skillet occasionally. Be careful not to burn. Drizzle honey and sprinkle salt over pecans and continue roasting until honey has caramelized, shaking skillet often. Transfer to the bowl with kale and blueberries.
3. While roasting pecans, make a batch of Clean Eating Poppy Seed Dressing. Pour over salad ingredients and toss gently to combine. Add goat cheese and toss a few more times. Serve on its own or with a meat of choice.
FOR POPPYSEED DRESSING:
1. In a small bowl or jar with a tight lid, add yogurt, water, maple syrup, vinegar, mustard, poppy seeds, onion powder, salt and pepper.
2. Stir well with a fork or shake to combine.