Kale and Blueberry Salad with Wildflower Honey White Miso Vinaigrette

Try our superfood kale salad with blueberries, chickpeas, grape tomatoes, and feta cheese with homemade sourdough croutons and miso vinaigrette. The vinaigrette is made with our wildflower honey to add the perfect amount of sweetness to the salad. This is the perfect antioxidant rich meal or side salad for any time of the year when you want to be healthy.

Wildflower Honey White Miso Vinaigrette Ingredients

½ cup White Miso Paste

1 Shallot

2 Tablespoons Soy Sauce

1 Tablespoon Wildflower Honey

¼ cup Fresh Squeezed Lime Juice 2-3 limes

½ Cup Rice Wine Vinegar

Salt and Pepper to Taste

½ Cup Canola Oil

Salad Ingredients

2 Day Old Sourdough Bread

1 Teaspoon Garlic Powder

2-3 Tablespoons of Olive Oil

3 Bunches Tuscan Kale Lettuce

1 – 12 Ounce Can Chickpeas

1 Pint Grape Tomatoes

10 ounces Feta Cheese

1 Pint Blueberries

1 Cup Pecans


Salad Dressing 

  1. Add W\miso to blender
  2. Peel shallots add to blender
  3. Add soy sauce, wildflower honey, lime juice, and vinegar
  4. Turn blender on slow then to medium
  5. Slowly add the oil in a steady stream until well combined


  1. Pre-Heat oven to 350 degrees
  2. Cut the bread into one-inch cubes, drizzle with oil, sprinkle with garlic powder, and bake for 10-12 minutes
  3. Shred the kale, rinse, dry and set aside
  4. Drain the chickpeas and rinse, then add to kale
  5. Rinse blueberries and tomatoes set aside
  6. In a mixing bowl add the kale, chickpeas, tomatoes, and feta cheese
  7. Add desired amount of dressing
  8. Add additional feta cheese, pecans and sourdough croutons to top of salad