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–+ servings

Berry Kale Salad with Aged Havarti, Blackberries, & Blueberries

I love the hint of Chardonnay in the berry wine dressing that swirls through each bite of this Berry Kale Salad with Aged Havarti, Blackberries, & Blueberries – it’s a salad filled with bold flavors that still plays nicely with anything that comes off the grill, making it a great summer side dish.
Berry Kale Salad with Aged Havarti on a white plate surrounded by sliced cheese and a baguette.
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Course Salad, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 520kcal
Author Liren Baker

Ingredients

  • 6 oz blackberries divided
  • 6 oz blueberries divided
  • 1/4 cup chardonnay
  • 1/4 cup red wine vinegar
  • 2 tablespoons honey
  • 3/4 teaspoons kosher salt
  • 1/3 cup plus 1 tablespoon olive oil divided
  • 3 cups kale stems removed and torn or roughly chopped
  • 1 medium shallot thinly sliced
  • 1 cup mixed greens
  • 1/2 cup walnuts caramelized
  • 6 oz Castello Aged Havarti cheese cut into bite sized cubes
  • Kosher salt to taste
  • freshly ground black pepper to taste

Instructions

  • In the jar of a blender, place 3 oz of the blackberries and 3 oz of the blueberries along with the chardonnay, red wine vinegar, honey, salt, and ⅓ cup olive oil, and blend until it becomes emulsified, this will take under a minute.
  • Pass the dressing through a sieve to remove the seeds and set aside. You could make the dressing a day in advance if you wish, keeping it in an airtight container in the refrigerator. It should keep at least 3-5 days.
  • Heat remaining tablespoon olive oil in a small pan over medium-heat. Add the sliced shallots and cook until browned, about 3-5 minutes.
  • Assemble the salad by tossing the greens in a large bowl with about ⅓ cup of dressing.
  • Divide the greens between four bowls. Top each salad with the shallots, remaining blackberries and blueberries, caramelized walnuts, and Aged Havarti cheese.
  • Season to taste with salt and freshly ground black pepper. Drizzle a little more dressing on top and serve with additional dressing on the side.

Notes

Make it ahead: Prepare the dressing up to 3-5 days in advance and store it in an airtight container in the refrigerator.

Nutrition

Calories: 520kcal | Carbohydrates: 28g | Protein: 16g | Fat: 40g | Saturated Fat: 11g | Cholesterol: 37mg | Sodium: 783mg | Potassium: 490mg | Fiber: 4g | Sugar: 16g | Vitamin A: 5585IU | Vitamin C: 76mg | Calcium: 363mg | Iron: 2mg
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