Blueberries shine in every bite of this dish. Massaging the kale transforms it from a stiff and semi-bitter green to something delicious. You can even make the whole salad ahead of time and let the flavors meld in the fridge for an hour or two.

Yield: 4-8 servings | Prep: 45 minutes

KALE SALAD

1 head kale, stems removed, leave chopped

1 tablespoon lemon juice

¼ cup red onion, thinly sliced

½ cup Organic Dried Heirloom Blueberries or 1 cup fresh, depending on season

1 cup candied walnuts

½ cup blue cheese crumbles

Blueberry Marinade and Salad Dressing

CANDIED ROSEMARY WALNUTS or CAYENNE CANDIED WALNUTS

1 cup walnut halves

3 tablespoons grapeseed oil

2-3 tablespoons honey

1 sprig fresh rosemary or cayenne

2 dashes ground cinnamon

2 dashes ground ginger

½ teaspoon salt

DIRECTIONS

Place chopped kale leaves into a large salad bowl and drizzle with lemon juice. Massage leaves with hands for about two minutes. Then let sit for 10 minutes to let leaves soften. Add sliced red onions, dried blueberries, and blue cheese crumbles to kale and set aside. 

Now for the candied walnuts! Using a small skillet, heat grapeseed oil, honey, and rosemary or cayenne over low heat. Add the walnuts and stir to coat. Sprinkle salt, cinnamon, and ginger over walnuts. Allow to toast 3 to 5 minutes, stirring constantly. If you leave the walnuts to sit without stirring, the honey will burn onto the nuts quickly and you'll need to start over. The nuts are ready when they are soft yet toasty, warm all the way through and have a sweet glaze on the outside. 

Time to combine! Sprinkle the candied walnuts over kale salad and then drizzle blueberry salad dressing over it all, to taste. Toss with your hands or salad tongs to ensure that everything is evenly coated.