Massaged kale salad topped with blueberries, goat cheese, slightly spicy candied almonds and finished with a creamy blueberry vinaigrette. Get at this summer goodness!
Guys. GUYS. Guess what?!
My friend Julia’s second cookbook was just published! Readers who have been around for a bit will remember that Julia’s first book came out earlier this year and was all about making your own probiotic drinks at home. This book, Let Them Eat Kale: Simple and Delicious Recipes for Everyone’s Favorite Superfood, is all about…can you guess? KALE!
Julia is the master at making all the healthy things. If I’m the queen of the carb, Julia is the queen of the veg. Even more than that, she is the master of making all the healthy things that I actually want to eat. And believe you me, it takes a lot for me to want to put down the pie/cheese/ice cream and crave vegetables. And yet, Julia manages to make me do just that on a regular basis.
So when I picked up her new book and found a recipe for Massaged Kale Salad with Rosemary Candied Walnuts and Creamy Blueberry Vinaigrette, I pretty much booked it to the store immediately. Candied nuts wait for no one.
In typical Stephie style, I played with a few components of the recipe – I changed out the walnuts for candied almonds with just a pinch of cayenne for subtle heat (trust me, don’t skip the cayenne – all you need is a pinch and it is amazing in these nuts) and swapped the red onion in the salad with some fresh summer sweet corn. And then I helped myself to a big heaping bowl of this salad because it is summer in a bowl. Oh, and because goat cheese. ‘Nough said.
Oo, guess what else?! One lucky reader will have a chance to win a copy of Let Them Eat Kale! To enter to win, just comment below and tell me what your favorite summertime vegetable or fruit is. Mine would have to be peaches. No, blueberries. No, strawberries. No…um…
Giveaway runs until Thursday, July 24 at 10 pm. Winner will be emailed and will have 48 hours to respond before a new winner is chosen. Good luck!
- 1½ cups fresh blueberries (makes about ½ cup of syrup)
- 2 to 3 tablespoons honey
- ⅓ cup olive oil
- 3 tablespoons white vinegar
- ⅓ cup Greek yogurt
- ½ teaspoon salt
- 1 cup almonds
- 1 teaspoon olive oil
- 1 tablespoon honey
- Pinch of salt
- Pinch of cayenne pepper
- Dash of cinnamon
- Dash of ground ginger
- 1 head kale, stems removed and discarded, leaves chopped
- Juice of half a lemon
- 1 ear of corn, cooked and kernels cut off
- 1 pint blueberries
- ½ cup goat cheese, crumbled
- In a covered saucepan, heat the blueberries and honey over medium heat until blueberry juices are seeping out and bubbly.
- Mash blueberries with a fork to help get juices out and cook an additional 5 minutes, but be careful not to let the mixture boil over. Remove from heat and strain blueberry syrup using a fine wire strainer. Discard the blueberry pulp and place syrup in the refrigerator to cool.
- Once cool, combine syrup with all other ingredients for the vinaigrette and mix vigorously with a whisk until smooth and creamy. Place in the refrigerator until ready to use.
- Place the chopped kale leaves in a salad bowl and drizzle the lemon juice over the leaves. Massage leaves with your hands about 2 minutes and let sit about 10 minutes in order to allow leaves to soften. Add all other salad ingredients to salad bowl and set aside.
- Using a small skillet, heat the olive oil and honey over medium-low heat. Add the almonds and stir to coat.
- Sprinkle a touch of cinnamon, ginger, cayenne and salt over the almonds and allow nuts to continue to toast another 3 to 5 minutes, stirring consistently. (Don't allow nuts to sit without stirring because the honey will burn quickly when unattended.) The nuts are ready when they are soft yet toasty, warm all the way through and have a nice glaze on the outside.
- Sprinkle warm almonds over the salad and drizzle with the blueberry vinaigrette. Toss to coat and enjoy!