Kale Salad with Raspberry Vinaigrette
(Feb. 25, 2014) I don’t usually eat kale in salads. (Update on April 10, 2015: Now I eat kale in salads frequently. Still do in 2017!) My most common way to use kale is to blend it up in my smoothies or roasted it into kale chips. It’s quick, easy and the taste is actually enjoyable. This quick and easy kale salad with raspberry vinaigrette makes this kale so fun that I actually look forward to having this salad.
These fresh, juicy raspberries have made kale something that I really really enjoy in a salad. 🙂 I’m not so sure that Tay agrees…
My nostalgia for raspberries go way back. Every time I sneak a raspberry that is being reserved for a recipe, I am taken back to summer days of playing outside with my brother, making mud pies in my first cast iron pan and eating raspberries straight off the bushes.
I remember my bug collections and playing with Hot Wheels in the dirt with my little bro.
My dad would always be working on a project that involved cutting pieces of wood and he would save the sawdust for us to play with. My sisters would grab handfuls of the precious dust, which was perfect for scooping into the bed of my green and yellow Tonka truck, but was ruined with raspberry seeds and the red juice.
Isn’t it funny how a little berry can bring back all these memories??
You may have read up on some of the health benefits of raspberries. These are one of the things that my siblings and I would bring to two very special people after making some very big changes following some very big health scares. They were showered with good-for-you foods and junk food magically disappeared from their house. They always had plenty of fresh fruits, veg, berries and yogurt. Especially raspberries.
This dressing reminds me of summer. It reminds me of taking care of each other.
With spring and summer just around the corner, this is going to be perfect for those warmer months too. 🙂
Go ahead and give this a try, enjoy it with someone special or for a family meal.
I bought the small kale leaves that are sold in bags. This kale did not have the bold, earthy flavor of the kale that I am used to eating. It was very mild in comparison. If you are hesitant, try a leaf before making the salad and if it’s going to take some getting used to, serve a smaller salad to start. You can even use spinach instead of kale.
I’d love to see your own version of this salad! How would you serve it?
- ½ cup of fresh raspberries
- 2 tbsp. balsamic vinegar
- 4 tbsp. olive oil
- 2 tsp. honey
- small pinch of salt
- The Salad:
- 2 cooked chicken breasts, seasoned with salt and pepper
- 4 large handfulls of chopped kale, I use small kale leaves sold in bags
- 1 cup of fresh raspberries
- ¼ cup toasted sliced almonds
- ¼ cup (or more) cooked red quinoa, cooled
- On two large plates, place two handfulls of kale on each plate.
- Sprinkle ⅛ cup of cooked quinoa on top of the kale.
- Arrange ½ cup of fresh raspberries on top of each salad.
- Add ⅛ cup of sliced almonds over each salad.
- Slice chicken breasts and arrange on the plate with the salad.
- Drizzle dressing over the salad.