Blueberry, Quinoa and Kale Salad Recipe

A bright, textured Blueberry Quinoa Kale Salad packed with juicy blueberries, crisp kale, tangy feta, and crunchy almonds, finished with a fresh lemon and olive oil dressing.

This recipe is brought to you in partnership with Bushel and Berry®.

This salad features shredded kale for a tender green bite, fluffy quinoa for a nutty base, juicy blueberries for sweetness, crumbled feta for tang, and almonds for crunch. It’s versatile: you can swap fruits or cheeses, add protein, or make it vegan with a dairy-free crumble. The recipe below keeps the dressing minimal—just lemon juice and olive oil—so the fresh ingredients shine.

Quinoa makes this dish a complete protein when paired with the vegetables and nuts, giving you a satisfying side or a light main course. Combined with nutrient-rich blueberries and almonds, this salad is nutrient-dense and filling. Below you’ll find ingredient details, step-by-step instructions, helpful variations, and tips for making the salad ahead.

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Salad Ingredients

For this fresh Blueberry Quinoa Kale Salad you will need:

• Cooked quinoa
• Shredded kale
• Crumbled feta cheese
• Fresh blueberries
• Almonds (coarsely chopped)
• Fresh lemon (juice)
• Olive oil
• Salt and pepper

Can I Use Frozen Blueberries?

Yes. If fresh berries aren’t available, thawed frozen blueberries will work—just drain any excess liquid so the salad doesn’t become soggy. When fresh blueberries are in season, they add peak flavor and texture; Bushel and Berry® varieties are especially sweet and convenient to source if you grow or buy locally.

How to Make Blueberry Quinoa Kale Salad

This salad is extremely quick to prepare—mostly assembly. If you’d like to make it ahead, see the make-ahead notes below for the best approach.

Step 1

In a large bowl, combine the cooked quinoa, shredded kale, crumbled feta, fresh blueberries, and chopped almonds. Toss gently to distribute ingredients evenly.

Step 2

Drizzle fresh lemon juice and olive oil over the salad, then toss to coat. Season to taste with salt and freshly ground black pepper. Serve immediately, or chill briefly if you prefer the salad cold.

Variations and Substitutions

Change the fruit: Use apples, pears, peaches, strawberries, or oranges when blueberries aren’t in season. Aim for roughly 1 to 1½ cups of fruit.

Swap out the cheese: Replace feta with goat cheese, blue cheese, or another crumbly cheese for a different tang.

Make it vegan: Omit the feta and use a dairy-free crumbled alternative.

Add protein: Grilled chicken or salmon turn this into a more substantial main course.

Boost healthy fats: Add sliced avocado or extra nuts for more richness and satiety.

Can I Make This Salad Ahead of Time?

Yes. The lemon and olive oil will gently soften the kale, which many people enjoy. If preparing ahead, omit the almonds and add them just before serving to preserve their crunch. You can also prepare the quinoa and kale separately and toss them together with the other ingredients when you’re ready to serve.

For buffet or salad-bar style service, keep components in separate containers: quinoa, shredded kale, blueberries, cheese, nuts, and dressing on the side so guests can assemble their bowls.

Recipe: Blueberry Quinoa Kale Salad

Ingredients

• 2 cups (about 370 g) cooked quinoa, cooled
• 2 cups shredded kale
• ¾ cup (84 g) crumbled feta cheese
• 1½ cups fresh blueberries
• ½ cup (70 g) whole raw almonds, coarsely chopped
• Juice of 1 lemon
• 2 tablespoons (30 mL) olive oil
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the cooked quinoa, shredded kale, crumbled feta, blueberries, and chopped almonds. Mix until everything is evenly distributed.
2. Drizzle the lemon juice and olive oil over the salad. Toss to coat the ingredients. Season with salt and pepper to taste. Serve warm or chilled. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

1. Fruit swaps: You can replace blueberries with apples, oranges, peaches, strawberries, grapes, nectarines, or pears—use about 1 to 1½ cups of fruit.
2. Lemon juice: Fresh lemon juice is recommended for the brightest flavor, but bottled lemon juice will work in a pinch.