Kale Salad with Mint, walnuts, and blackberries

Kale Salad with Mint, Walnuts, and Blackberries

After living in Seattle my whole life, you would think that I would get use to the grey and rainy days. Although recently, we have been fortunate to have some amazing (/abnormal) warm and sunny weather, I am getting greedy and asking the sun gods for more. I mean, it is technically spring…right?

While mourning this less than adequate weather, I have found myself ogling the (few) tropical fruits and berries at the grocery store. Reds, purples, and blues….OH MY! I finally gave in to the overpriced pint of blackberries that were calling for me…and I’m not sorry that I did. Maybe crafting something delicious will inspire the weather change, or at least make me feel like summer is just around the corner.

Spring Salad! Kale Salad with Mint, Walnuts, and Blackberries

I am lucky enough to live in a city with amazing farmers markets. So this morning I stopped at the Ballard Farmer’s Market and found a lovely mix of kales (curly, lacinato, and Russian) to use in my spring salad.

Curly Kale, Lacinato Kale, Russian Kale

After washing the kale and drying the leaves in a salad spinner, I laid them flat on a sheet pan- added olive oil, lime juice, and salt and massaged gently.  Channel your inner Patrick Swayze/Demi Moore (in Ghost) if you must.

Lime, Walnuts, Mint, Blackberries

Prepare ingredients to use or as the French say- “mise en place” 

Roasted Walnuts

Next- I roasted chopped walnuts in the oven, just until they were toasty enough to smell. Make sure you don’t burn them! It only takes a few minutes until they are just perfect and golden brown.

Pureed Blackberries

Pureed Blackberries

Next, i blended up about 1/2 a pint of blackberries with my favorite immersion blender. You could also use a food processor, mortar and pestle or blender.

Spring Salad! Kale Salad with Mint, Walnuts, and Blackberries

Combine ingredients and plate as desired.

Spring Salad! Kale Salad with Mint, Walnuts, and Blackberries Spring Salad! Kale Salad with Mint, Walnuts, and Blackberries

Voila! Blackberry Spring Salad!


xoxo, Megan

Kale Salad with Mint, Walnuts, and Blackberries

  • Servings: 2-4
  • Difficulty: easy
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  • 1 Tbsp extra virgin olive oil
  • Juice of 1/2 lime
  • 1/4 tsp coarse sea salt
  • 1 bunch lacinato (aka dino) kale, washed and ripped into 2″x2″ pieces
  • 1 Tbsp Mint, chopped
  • 1/8 cup walnuts, chopped
  • 1 pint fresh blackberries


  1. Lay the kale and mint onto a baking sheet and cover with olive oil, lime juice, and salt. Gently massage with your hands, allowing the liquids to cover all parts of the greens.
  2. Preheat the oven to 350 degrees F, and roast the walnuts for 2-4 minutes or until aromatic.
  3. Reserve 1/2 of the blackberries for the salad. With the remaining 1/2, add them to a blender, food processor, etc. to blend until smooth.
  4. Assemble your salad. Layer kale/mint on the bottom of a plate. Next add roasted walnuts and blackberries. Gently pour blackberry puree over the salad toppings.


Nutritional Facts for 1 serving (when recipe serves 2): 240 calories, 13 grams of Fat (6 grams monounsaturated, 5 grams polyunsaturated), 29 grams of carbohydrates (11 grams fiber), 8 grams of protein, 419% vitamin A, 324% vitamin C, 23% calcium, 19% iron.



Spaghetti Squash Chow Mein

After a busy Sunday (and losing an hour of sleep for daylight savings time), all I really wanted for dinner was Asian inspired take-out. While it would have been easy to contact the nearest restaurant for delivery, I opted to “stay strong” and stick with my efforts for healthy eating. This recipe is “take-out” inspired but easy on the waistline and pocketbook. It would pair nicely with some fresh spring rolls or bbq chicken skewers.


Spaghetti squash chow mein

  • Servings: 4-8
  • Difficulty: easy
  • Print


  • 1 medium spaghetti squash, roasted with “noodles” removed 
  • 1 small white onion, diced
  • 6 stalks of celery, chopped into half moons
  • 4 cups of coleslaw mix (or finely chopped green cabbage)
  • 1/2 cup of grated carrot
  • 3 cloves of garlic, minced
  • 1 Tbsp of fresh ginger, minced
  • 1-2 Tbsp of coconut oil (or another high-heat oil)
  • Optional vegetables: broccoli, snap peas, red bell pepper, water chestnuts, bok choy


  • 1 Tbsp sesame oil
  • 1/8 cup gluten free tamari sauce
  • 2 Tbsp raw honey
  • 1 tsp red chili flakes


  1. In a large pan or wok, heat coconut oil over medium heat. Once warm, add onions, celery, garlic, ginger, carrots, and coleslaw mix (+other vegetables) and sauté for 4-6 minutes or until onions translucent and cabbage slightly wilted. (You may have to cook in batches depending on your pan size).
  2. While vegetables are cooking, mix sauce ingredients in a small bowl.
  3. Once vegetables have reached the desired softness, add in spaghetti squash noodles and mix gently.
  4. Slowly add sauce to the pan and toss the vegetables to coat throughly.

Hope you enjoy! Please share your thoughts!

Happy cooking!

XoXo, Megan