By Shannon Jones, Health Coach

One of our many traditions at Thanksgiving is to share in the cooking. We gather with my side of the family to eat and play board games. Each family is assigned to bring a snack and a dinner dish. Every year I get asked to bring the salad, and a fruit tray. My favorite salald recipe is this Kale and Blueberry Salad. Have a very healthy and happy Thanksgiving!

Kale and Blueberry Salad


3 T peach fruit spread
2 T red wine vinegar
2 tsp olive or vegetable oil
1 T honey
¼ tsp grill seasoning


2 bunches chopped or one package pre-chopped kale
1/2 C diced red bell pepper
1 mango, cut into 1/2-inch cubes (1 cup) or fresh fruit
¼ small red onion, sliced into thin wedges
¼ C sunflower seeds
1 C fresh blueberries
¼ C chopped dried cranberries or cherries

To slice the kale, stack up a few leaves and slice them into thin shreds perpendicular to the stalk. Toss the kale, berries, seeds, cabbage and onion in a large bowl. Measure the dressing ingredients into a jar with a lid, and shake to combine. Pour the dressing over the salad and toss to combine. Cover and chill for about two hours before serving. This can be served at room temperature which makes it great for a potluck.  Preparing it ahead of time allows the salad to sit and absorb all the great flavors.

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