Chef Harold's BC Blueberry Kale Salad

This recipe is a part of our 2021 BC Blueberry Week at Dining Hall.  

Looking for the perfect recipe to take to a picnic at the park? This salad recipe from Chef Harold Lemos in the SFU Dining Hall won’t disappoint! It’s tangy, crunchy, bursting with local blueberries and has a good balance of sweet & salty. Here’s how it’s made: 

BC Blueberry Kale Salad

Serves 5

Dressing
1/2 cup olive oil
2 tbsp lemon juice
1 tsp mustard
1 tbsp honey

Salad
2 lbs Kale
1 cup blueberries
1 red apple, sliced
1/2 cup feta cheese, crumbled
Salt & pepper, to taste

1. Mix olive oil, lemon juice, mustard, and honey until dressing is well combined.
2. Prepare the kale by removing the centre rib and tear into bite sized pieces.
3. Toss all the ingredients together in a mixing bowl, except the toasted sunflower seeds.
4. Dress with honey-lemon dressing.
5. Season with salt and pepper, to taste.
6. Garnish with sunflower seeds.

Want more BC blueberry goodness? Check out this BC Blueberry Muffin recipe from Chef Harold.