Overnight Kale and Blueberry Salad With Feta and Sunflower Seeds
Want a sweet and savory salad with a twist? This overnight kale and blueberry salad is the perfect combination of hearty kale, sweet blueberries
Ingredients
- 1 cup frozen blueberries
- ½ cup balsamic vinegar
- ¼ cup olive oil
- ¼ cup honey
- 1 teaspoon kosher salt
- 1 tablespoon dried oregano
- 300 g chopped kale stems removed
- 4 oz feta cheese plus a little extra for sprinkling at the end
- ½ cup sunflower seed kernels 60g
Instructions
- In a small pot add the blueberries, vinegar, oil, honey, salt, and oregano. Whisk and warm over low heat until everything incorporates. The frozen berries tend to seize up the honey.1 cup frozen blueberries, ½ cup balsamic vinegar, ¼ cup olive oil, ¼ cup honey, 1 teaspoon kosher salt, 1 tablespoon dried oregano
- In a large zip-lock bag add the kale and feta. Pour the dressing in. Seal the bag and massage.300 g chopped kale, 4 oz feta cheese
- Place the bag in the fridge until ready to serve. I let mine sit overnight but an hour or two will be fine. The vinegar will break down the kale. Someone at the party actually thought it was cooked!
- When ready to serve, drain the dressing from the bag, add the sunflower seeds and toss to incorporate them throughout the salad.½ cup sunflower seed kernels
- Transfer the salad to a bowl and top with a bit more feta to make it pretty.
Nutrition
Calories: 435kcalCarbohydrates: 37gProtein: 10gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gCholesterol: 25mgSodium: 955mgPotassium: 478mgFiber: 6gSugar: 27gVitamin A: 7662IUVitamin C: 74mgCalcium: 376mgIron: 3mg
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