Kale Salad with Blueberries & Goat Cheese

The Kale trend exists for a reason. Not only is it packed with vitamins and nutrients, but it tastes pretty delicious too! Here’s one of our favorite Branch and Vine recipes featuring a Kale Salad with Blueberries and Goat Cheese.

Massaged Kale Salad with Blueberries & Goat Cheese
Recipe type: Appetizer
  • Salad Ingredients:
  • 8 cups kale (washed, dried and cut into bite sized pieces)
  • 2 cups fresh blueberries
  • 4 oz. goat cheese
  • ¼ - ½ thin-sliced red onion 1 cup Maple Balsamic Pecans
  • Pinch salt
  • Plank grilled chicken (recipe below)
  • Dressing Ingredients:
  • ¼ cup B&V Blueberry Balsamic Vinegar
  • ¼ cup B&V Chipotle Olive Oil
  • ½ shallot, minced
  • Plank Grilled Chicken:
  • 1 pound boneless, skinless chicken breast
  • 1 Tbsp. h.e.r.b Mojo Seasoning
  • 2 Tbsp. Branch & Vine Chipotle Olive Oil
  • 1 Beaver Lake Grilling Plank
  • Maple Balsamic Glazed Pecans:
  • 2 cups whole pecans
  • ½ cup brown sugar
  • 2 Tbsp. Branch & Vine Maple Balsamic Vinegar
  • 2 Tbsp. Branch & Vine Chipotle Olive Oil
  • 1 tsp. s.a.l.t Sisters Fleur de Sel
  1. For Salad: Whisk together dressing ingredients.
  2. Put kale in a big bowl and add a generous pinch of salt.
  3. Massage, like you mean it, for about 1 minute.
  4. Add 2 Tbsp. of the salad dressing.
  5. Continue to massage with your hands for 2-3 minutes or until the kale tastes tender but not mushy.
  6. For Chicken: Prepare plank by submerging in water for 1-2 hours.
  7. Combine all ingredients and place in ziplock quart bag and massage the chicken to coat entirely. Refrigerate for 2 hours or up to 8 hours.
  8. Heat grill to 400-450 degrees.
  9. Place plank on preheated grill for 4-5 minutes per side or until the plank is smoking hot.
  10. When the plank starts to sizzle, brush with olive oil and arrange chicken in a single layer.
  11. Move to indirect heat.
  12. Cook for 20 minutes, with lid of grill closed, or until internal temperature is at least 160 degrees.
  13. Remove chicken from grill and board, let it rest for 15 minutes.
  14. Slice diagonally and place on salad if desired.
  15. For Pecans: In a 10-inch skillet add sugar, vinegar and olive oil.
  16. Stir together and bring to a light boil.
  17. Don’t burn.
  18. Let it stay at a heavy simmer for about 2 minutes or until the sugar is fully dissolved, stirring constantly.
  19. Add nuts to pan and stir to combine.
  20. Continue stirring until they are fully coated, about 2 minutes.
  21. Have ready a sheet pan covered with parchment paper or foil.
  22. Pour the nuts in one even layer on sheet pan.
  23. Sprinkle with salt.
  24. Let cool entirely.
  25. Break up stuck-together nuts.
  26. Divide the kale amongst 4 plates (as side salads) or 2 plates as main dishes.
  27. Divide the additional ingredients on the salad plates.
  28. Serve with additional dressing on the side.


Nancy Jaworski

Nancy Jaworski is the chef and owner of My Chef Nancy, a personal chef and catering service in Fayetteville. Traveling and learning new culinary cultures are her passions.

September 8, 2015