Crisp Autumn Salad with Blueberry Vinaigrette

Prep time: 0:10

Cook time: -

Serves: 4

Crisp Autumn Salad with Spiced Blueberry Dressing

Ingredients

• 3 Tbsp olive oil
• 6 cup(s), massaged, (2 heads) uncooked kale
• 1 tsp olive oil
• 1 pinch table salt
• 1 medium, shaved uncooked carrot(s)
• 1⁄2 medium, red delicious, chopped fresh apple(s)
• 1 rib(s), small, chopped uncooked celery
• 3 Tbsp, toasted chopped pecans
• 2 Tbsp dried currants
• 2 Tbsp green pumpkin seeds (pepitas)
• 2 small, shaved fresh radish(es)
• 2 breast(s), grilled, sliced cooked skinless boneless chicken breast(s)
• 1 cup(s) fresh blueberries
• 1 Tbsp balsamic vinegar
• 1 tsp honey
• 1 tsp Dijon Mustard
• 1⁄8 tsp crushed red pepper flakes
• 1 pinch table salt
• 1pinch black pepper

Instructions

1. Using a food processor or small blender, prepare the dressing by adding all ingredients except the oil and blending. Once blended, slowly stream in the olive oil to emulsify. Taste for seasoning. Set aside
2. In a large bowl massage the kale with 1 tsp oil and a pinch of salt. Let sit for 2-3 minutes. Add in the remaining salad ingredients and using your hands gently toss ingredients to incorporate.
3. Add 2 Tbsp dressing to the salad bowl and toss to coat lightly. Add more dressing (and SP) if desired. Serve with chicken breast.

Notes
Use 2 Tbsp of dressing to toss with salad