A Brain-Boosting Kale & Blueberry Salad

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INGREDIENTS

Salad:

  • 3 bunches kale, stemmed
    and chopped
  • 1 cup fresh blueberries
  • 1/2 cup pomegranate seeds
  • 2 medium carrots, peeled and shredded
  • 1/3 cup pumpkin seeds, toasted
  • 1/3 cup sliced almonds, toasted
  • 1 Tbsp chopped fresh mint leaves
  • 1/2 cup Soy-Sesame Vinaigrette (see recipe below)
  • Salt and freshly ground black pepper

Soy-Sesame Vinaigrette:

  • 2 Tbsp peeled, chopped fresh ginger
  • 2 Tbsp chopped garlic
  • Dash of red pepper flakes
  • 1/4 cup toasted sesame oil
  • 1/4 cup peanut oil
  • 1 cup rice vinegar
  • 1/2 cup mirin
  • 1/2 cup soy sauce (consider low sodium)
  • 1/2 cup sugar
  • 2 Tbsp cornstarch
  • 2 Tbsp water

To make salad:

Combine the kale, blueberries, carrots, pomegranate seeds, pumpkin seeds, almonds and mint in a medium bowl and toss. Mix in the vinaigrette and toss again. Add salt and pepper to taste. Chill briefly and serve.

To make Soy-Sesame Vinaigrette:

Combine the ginger, garlic, red pepper flakes, sesame oil and peanut oil in a blender and puree until creamy. Pour the mixture into a medium sauté pan and cook, stirring over low heat until aromatic and golden in color, about six minutes.

Add the vinegar, mirin, soy sauce, and sugar to the sauté pan. In a small bowl, combine the cornstarch and water, then stir that into the contents of the pan. Set the pan over low heat and bring the mixture to a boil to thicken, stirring to dissolve the sugar, about two minutes.

Transfer the dressing to a bowl and let cool. Cover and refrigerate for up to one week.

Serves 4

Recipe originally appeared in The Alzheimer’s Prevention Cookbook: Recipes to Boost Brain Health by Dr. Marwan Sabbagh and Beau MacMillan.

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