Photo of Crisp Autumn Salad with Spiced Blueberry Dressing by WW

Crisp Autumn Salad with Spiced Blueberry Dressing

6 - 10
PersonalPoints™ per serving
Total Time
10 min
10 min


Olive oil

3 tbsp(s)

Uncooked kale

6 cup(s), massaged, (2 heads)

Olive oil

1 tsp(s)

Table salt

1 pinch

Uncooked carrot(s)

1 medium, shaved

Fresh apple(s)

½ medium, red delicious, chopped

Uncooked celery

1 stalk(s), large, chopped

Chopped pecans

3 tbsp(s), toasted

Dried currants

2 tbsp(s)

Green pumpkin seeds (pepitas)

2 tbsp(s)

Fresh radish(es)

2 small, shaved

Cooked skinless boneless chicken breast(s)

2 breast(s), grilled, sliced

Fresh blueberries

1 cup(s)

Balsamic vinegar

1 tbsp(s)


1 tsp(s)

Dijon mustard

1 tsp(s)

Crushed red pepper flakes


Table salt

1 pinch

Black pepper

1 pinch


  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.


Use 2 tbsp of dressing to toss with salad