Purple Kale Salad

Purple Kale Salad

with Blueberry Lime Vinaigrette

Recipe by
Reviewed by Arturs Arnicans
Prep Time: 0m
Cook Time: 6m
Total Time: 6m
Servings: 4
Difficulty: Easy
4.9 (23 Reviews)
Cooking Mode
Prevents your screen from turning off while cooking

Ingredients

Adjust servings:

For blueberry lime vinaigrette:

Nutritional Information

391
Calories
9.3g
Fat
24.1g
Carbohydrate
13.1g
Protein
30mg
Cholesterol
453mg
Sodium
Purple Kale Salad

Recipe Description

Looking for a non-boring side dish? This Purple Kale Salad is not only easy and satisfying but also a feast for the eyes. The rich purples and deep reds of the ingredients create a stunning visual that’s as enticing as it is delicious. Finished with a homemade vinaigrette, toasted pecans and creamy goat cheese, this raw kale salad is packed with flavor and texture. Perfect for a quick side salad or light lunch.

This wintry salad features purple kale, which tends to have a slightly sweeter flavor compared to the more robust, sometimes peppery taste of green kale. I also love this salad because it’s nutrient-dense, and the dressing — made of blueberry jam, lime juice, apple cider vinegar, olive oil, ground coriander, salt and black pepper — is astonishingly flavorful. Tossed with the kale and cabbage, apples and beets, it elevates all that it touches.

To make the Purple Kale Salad, you will need the following ingredients:

Ingredients for Purple Kale Salad

Steps to make

  1. 1

    Massage kale and red cabbage

    3 min
    Step 1 - Purple Kale Salad

    To a large bowl, add 3 cups chopped purple kale and 1 cup shredded red cabbage. Pour 1 teaspoon olive oil over the kale and cabbage. Add a small pinch of salt. Use clean hands to massage the oil into the kale and cabbage to soften them a bit.

  2. 2

    Make vinaigrette

    1 min
    Step 2 - Purple Kale Salad

    In a small bowl, whisk together 1 tablespoon blueberry jam, 1 tablespoon freshly squeezed lime juice, 1 tablespoon apple cider vinegar, 3 tablespoons olive oil, ½ teaspoon ground coriander, and salt and freshly ground black pepper to taste.

  3. 3

    Combine kale and cabbage with remaining ingredients and vinaigrette

    2 min
    Step 3 - Purple Kale Salad

    To the kale and cabbage, add ¼ cup thinly sliced red onion, ⅓ to ½ cup fresh blueberries, 1 thinly sliced roasted beet, and ½ a thinly sliced apple. Pour the blueberry lime vinaigrette over and gently toss to coat.

  4. 4

    Serve

    Step 4 - Purple Kale Salad

    Just before serving, sprinkle the salad with toasted pecans and scatter with goat cheese. Enjoy!

This vibrant Purple Kale Salad features purple kale, red cabbage, roasted beets, red onions, fresh blueberries, crisp apples, toasted pecans, and creamy goat cheese, all beautifully drizzled with a zingy blueberry lime vinaigrette! If you give this recipe a try, remember to tag us @cookmerecipes on Instagram – we love seeing your creations!

About the author

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

Recipe Reviews

Have you made this recipe? Share your experience and help other cooks!

★★★★★
★★★★★
4.9 out of 5 (23 reviews)
Taste of the dish
Accuracy of stated difficulty
Instruction accuracy
Would you recommend this recipe to others?
0/1000
Add photos
Upload photos of your result. This will help others see how the dish should look.

Author Information

Email will not be displayed publicly