Blueberry Kale Couscous Salad

Even though it’s a week after Labor Day and the kids are back in school (myself included), there’ll still be plenty of nice weekends to cookout and have picnics. Blueberry Kale Couscous Salad is light and fresh and is the perfect side dish to any meal. Not only that, but it’s super quick and easy for those rushed evenings or Monday mornings, you need something fast and preferably healthy.

Blueberry Kale Couscous Salad

I adapted this recipe from Kristine’s Kitchen recipe: Kale Quinoa Salad with Blueberries. I’d definitely recommend checking out her blog. For my version of the salad, I swapped the quinoa for couscous, omitted the nuts, and went with queso fresco instead of goat cheese. Feta would also be a delicious cheese to try. Other substitutions you could make would be using spinach or Swiss chard instead of kale or adding some other fresh berries. To make this recipe vegan, omit the cheese altogether and use pure amber maple syrup instead of honey.

Related to Blueberry Kale Couscous Salad

Blueberry Kale Couscous Salad

Blueberry Kale Couscous Salad is a delicious summer salad to incorporate fresh fruits and veggies with delicious couscous and queso fresco!
Course: Salad
Cuisine: Mediterranean
Keyword: blueberry, cheese, couscous, kale, queso fresco, salad, vegetarian
Author: Rachel Alexandra

Ingredients

  • 1 cup Israeli pearl couscous dry
  • 6 cups chopped kale stems removed
  • 1 cup fresh blueberries
  • 4 oz queso fresco crumbled
  • 1 diced avocado optional

Dressing

  • ¼ cup olive oil
  • ¼ cup fresh lemon juice
  • 2 Tbsp raw honey
  • 1 ½ tsp Dijon mustard
  • ¼ tsp kosher salt
  • Freshly ground pepper to taste

Instructions

  • Cook the couscous according to the package directions. Let cool and place it in a large bowl. Combine with the kale, blueberries, chickpeas, cheese, and avocado(if using).
  • In a separate bowl, whisk the olive oil, lemon juice, honey, mustard, salt, and pepper. Pour the dressing over the salad and mix well. Enjoy!

Notes

To make vegan, omit the cheese and replace honey with pure amber maple syrup.
Adapted from the Kristine’s Kitchen recipe: Kale Quinoa Salad with Blueberries

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2 thoughts on “Blueberry Kale Couscous Salad”

  1. chef mimi says:

    Yum. I love all of these ingredients together!!!

    1. Thank you so much!!

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