Winterized Kale Salad Recipe

Easy energizing blueberry granola recipe uses raw honey, ghee, chia seeds, almonds, cinnamon and dried blueberries to create this perfectly crunchy cereal or snack or yogurt topper! (1).png

It’s winter, but that doesn’t mean we put away salads for the season!

There are ways to “warm up” your typical thoughts around salads, and still enjoy them raw!

Kale is an absolute powerhouse. We all know this, right?

It helps our blood and organs detox, brightens our skin, and provides us with otherwise tough to get vitamins like vitamin a, c, e, and k and folate and phosphorous, and more. It’s essential, just like your other dark leafy greens.

But for the LONGEST time I didn’t know how to prepare kale so it wasn’t… well… bitter, rough and somewhat disgusting.

Now, I enjoy it steamed, in a smoothie finely chopped and mixed into dishes, juiced, and… massaged.

This salad below uses this last method to soften the kale and make it easy to chew and enjoy!

How to Make

First, de-vein your kale. You don’t want the woody stem of your kale to be in this salad.

Then finely chop.

And wash. You can wash first, but I often find it’s easier to wash it after it’s chopped up. I chop it finely so it’s easy to eat!

**I typically wash my produce in a bowl of cold water with a cup of white vinegar.

thoroughly rinse and pat dry.

Drizzle a little olive oil, about 2 Tablespoons if you’re using an entire bunch of kale, and in a very large bowl with plenty of room, start working the kale with your hands or - massaging it! Do this for a few minutes. You’ll find the kale will begin to release it’s juices and soften quite a bit! Once you’re happy with the soft texture of the kale, I typically massage it for about 5 minutes, then add the rest of your favorite salad toppings.

My favorite toppings are:

  • red onion (sweet and tangy!)

  • something earthy and crunchy like slivered almonds or sunflower seeds

  • a little red wine vinegar for extra tang and flavor

  • salt and pepper because it makes everything better (I use a dash of pink Himalayan salt)

  • and something creamy, a healthy fat like fresh, diced or sliced avocado!


This doesn’t have to only be a winter salad. Trust me, you can have it any time, but I find it’s an AMAZINGLY complimentary side to just about any warm winter dish I might serve up. It’s also perfect as a stand-alone lunch if you wanted to add a protein on the side!

This would be a great side dish to serve up during the holidays or for your Thanksgiving or Christmas dinner!

Have you tried massaging kale before? Is this a technique you’ve heard of? I didn’t know about this technique after even YEARS of healthy eating, so don’t worry if you’ve never heard of it, you’re not alone!

Easy, Energizing Blueberry Granola

Easy energizing blueberry granola recipe uses raw honey, ghee, chia seeds, almonds, cinnamon and dried blueberries to create this perfectly crunchy cereal or snack or yogurt topper!.png

This easy, energizing granola doesn’t shy away from healthy fats. In fact, it embraces them.

When I went vegan overnight in 2015 I avoided most fats and oils for the next couple years.

That being said, without going into it, (i’ll go into it in depth in another upcoming blog post) I found that my body definitely need a cleanse from all the highly unhealthy fats usually consumed within a standard american diet like I was eating.

But, to avoid healthy fats forever isn’t a good practice for long-term health and longevity for most people.

So in this granola recipe I use a healthy amount of ghee, which is a clarified butter. It’s pretty easy to find (they even started carrying it this fall, at Aldi!)! But if you really can’t find any ghee, coconut oil works just fine for this recipe! I just love the warm, comforting taste of the ghee in this recipe, and it sustains me a bit longer than the same version with coconut oil.

Easy Energizing Granola


1/3 cup ghee

1/4 cup raw honey (local preferred)

2-3 Tbs chia seeds

2 tsp cinnamon

1 tsp

1 tsp pink Himalayan salt

3 cups certified gluten-free rolled oats

1/2 cup finely chopped almonds (or slivered almonds)

3/4 cup dried blueberries (or other dried fruit)

Preheat your oven to 300°F, and in a very large glass bowl, I like to put my ghee and honey in the bowl first and pop it in the pre-heating oven to melt. After a minute or two (please don’t leave it in there longer than 5 minutes, you just need the ghee (clarified butter) to melt and the honey to be nice and soft) remove the bowl from the oven and stir the ghee and honey together. Add the salt, cinnamon, chia seeds, and the rest of the ingredients and stir and combine until all the oats and nuts are visibly coated with your liquid mixture.

Of course, you can simply melt the ghee in the microwave or on the stove-top as well. I’m just very keen on trying to messy ONE bowl while making this recipe. Haha.

Lay a sheet of oven safe foil or parchment paper on baking sheet, pour and even out the granola mixture onto the baking sheet, and bake for 30-40 minutes (less if you’re using parchment paper, a little more if using foil). Stir the mixture every 10-15 minutes so it bakes evenly.

This recipe is deeply enjoyed by the whole family! We like to splash some almond milk on it in the mornings or grab a handful of it for snack. I personally love it with fresh berries on top of a bowl of unsweetened coconut yogurt. It’s perfect sweetness mixed with the tangy yogurt is delightful.

I use ghee for this recipe because of it’s warming and soothing qualities. Especially in the winter months, the ghee is satisfying and comforting, even more-so than other oils, I’ve found.

I tend to use ghee often in the cold winter months in Minnesota.

People with a dairy intolerance can usually tolerate ghee, since the milk proteins have been removed in clarification.

(if you live in a warmer climate, you may prefer a lighter oil such as olive oil or coconut oil, and you’ll definitely want to sub for these, if you’re vegan!)

This granola recipe helps keep your energy burning a little longer because of the healthy, long chain fats in both the ghee and the chia seeds!

My last thought, is that this recipe can get a little sweet. A serving size is about 1/2 cup per day for adults, maybe 1/4 cup for kids, if you’re watching sugar (even the healthy sugars in the raw honey, although beneficial sometimes, can spike blood sugar levels).

Happy baking and happy munching!!