Crunchy Kale Blueberry Salad

 A plate crunchy kale blueberry salad recipe

I got to admit, I don't like the taste of kale. I just don't. I do know it's considered a superfood and one of the beneficial vegetable on the planet. Since I don't like the taste of kale, I decided to play around with it and see if there are other ways that would taste better than just raw. So I sautéed it. Turned out like chips, crunchy. Check it out! Oh, and don't forget the blueberries. They are in season now, and give this salad sweetness. They also add a boost of vitamin C to this salad and contain calcium which is good for maintaining healthy bones. The pumpkin seeds are good to snack on or in a salad, like this one. Because of the large content of magnesium in these seeds, they benefit your blood and can help prevent heart attack, stroke and cardiac arrest in the future. 


  • 1 Tablespoon extra virgin olive oil
  • 1 1/2 cups raw kale, chopped
  • A tiny pinch of salt
  • 1 Tablespoon pecans, chopped
  • 1 Tablespoon pumpkin seeds
  • 1/2 cup blueberries


  1. Heat up 1 Tablespoon of extra virgin olive oil in a skillet. 
  2. Add 1 1/2 cups raw chopped kale, stir constantly. Add a tiny pinch of salt. 
  3. Sauté until kale starts to get darker. 
  4. Add 1 tablespoon chopped pecans and 1 Tablespoon pumpkin seeds. 
  5. Turn heat off and transfer kale to a serving plate. 
  6. Add 1/2 cup blueberries. 

serves 2