5 cups fresh kale, stems removed and chopped

1 cup fresh blueberries

1/2 cup sliced almonds, toasted

1/4 cup crumbled feta cheese (optional)

1/4 small red onion, thinly sliced

1/4 cup shredded carrots

3 tablespoons olive oil

1 tablespoon fresh lemon juice

1 tablespoon honey

1 teaspoon Dijon mustard

Salt and black pepper, to taste

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Prepare the kale
Place chopped kale in a large bowl. Massage the leaves with your hands for about 1–2 minutes until slightly softened and darker green.
Toast the almonds
In a dry skillet over medium heat, toast sliced almonds for 3–5 minutes, stirring frequently until lightly golden and fragrant. Let cool.
Make the dressing
In a small bowl or jar, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
Assemble the salad
Add blueberries, red onion, shredded carrots, feta cheese, and toasted almonds to the kale.
Toss and serve
Drizzle dressing over the salad and toss until evenly coated. Serve immediately.

Cooking Tips

Massage the kale – This breaks down the fibers and makes the kale much more tender and flavorful.
Use fresh blueberries – They add the best texture and natural sweetness.
Toast the almonds – Toasting enhances their nutty flavor and adds extra crunch.
Make it ahead – The kale holds up well, so the salad can be made 1–2 hours ahead and stored in the fridge.

Variations

Add protein

Different cheeses

Extra crunch

Swap the fruit