Kale Salad with Blueberries (make-ahead recipe)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty kale salad with shredded carrot, dried cranberries, and blueberries in a simple vinaigrette. It stays fresh the next day without wilting, making it ideal for meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 bunch kale (rinsed, tough stems removed and chopped)
- 3-4 carrots (grated or julienned (here's the julienne-er we use))
- 1 cup craisins (dried cranberries)
- 1/4 cup Apple Cider Vinegar
- 2 Tbsp extra virgin Olive oil
- 1/2 Tbsp granulated sugar
- 1/2 tsp salt and 1/8 tsp black pepper (or to taste)
- 1 small red onion (thinly sliced)
- 1 - 1 1/2 cups fresh blueberries added before serving
At a glance
PER SERVING · TIME 255M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 234mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 309mg
- Calcium
- 92mg
- Iron
- 0.76mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 234MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.