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+ servings
kale salad in a wood bowl

Kale and Blueberry Spring Salad

The BEST massaged kale salad you'll ever make. Salty, sweet and it has the perfect crunch from the sugar snap peas and pecans. 
Course Salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings


  • 1 cup bulgar
  • 1 tsp. salt
  • 1 8 oz. package sugar snap peas
  • 4 cups kale, roughly chopped
  • 2 cups blueberries, fresh
  • 1/2 cup pecans
  • 1/3 cup feta cheese

For the dressing:


  • For the dressing: Whisk together red wine vinegar and minced shallot. Whisk in olive oil and remaining ingredients. Add salt and pepper to taste. Refrigerate in an airtight container up to 1 week.
  • Cook bulgar according to package. Set aside to cool. 
  • Then cook snap peas in boiling salted water for 2 minutes or until crisp-tender; drain. Plunge into ice water; drain and pat dry. Slice in half or leave them whole. 
  • Toss together kale, bulgar, and 1/4 cup vinaigrette in a large bowl. Let stand 30 minutes to let the kale marinate. Stir in blueberries, pecans, and sugar snap peas. Add salt and pepper. Sprinkle with cheese. Serve with remaining vinaigrette.