Summer is here, which means, getting together with family, and more bbq’s with friends! This fresh kale summer salad w/ raspberry balsamic vinaigrette, is a perfect dish to bring along to any party, or to enjoy in the comfort of your own home. It’s packed with a variety of delicious vegetables, fruit, and nuts, then topped with a zingy raspberry vinaigrette! So flavorful, and good for you!
Must knows for ingredient list:
*Kale– For kale, make sure you find a head with fresh, and crisp leaves. Next, wash leaves thoroughly, and pull the softer part of the leaf from the hard stem. Then, chop or rip into smaller bite sized pieces, and place in a large or medium bowl.
*Raspberries– You can use Fresh or frozen raspberries for this vinaigrette. If you’re using frozen, make sure to take them out of the freezer at least two hours in advance, so they are soft, and thawed completely.
*Candied Pecans– You can find my homemade candied pecan recipe here. They are naturally sweetened, without any processed sugars, and taste amazing. Perfect for a salad topping, or on ice cream –they are the best of both worlds!:)
To Serve Fresh Kale Summer Salad: If you are bringing it to a social gathering, and planning to have it all eaten, then I would pour the dressing onto the salad, and pre mix it all up. If, you are making this salad, and plan to have leftovers, I would make the dressing, and store it in a separate container. Then each time you serve the salad, add some as needed. This will prevent your salad from getting soggy in the fridge!
Happy summer my wonderful foodie friends!
Kale Summer Salad w/ Raspberry Balsamic Vinaigrette
Equipment
- Blender (for vinaigrette)
Ingredients
Raspberry Vinaigrette
- 1 cup fresh or frozen raspberries (thawed)
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- 1 1/2 tsp salt
- 1/4-1/2 tsp black pepper
Salad Ingredients
- 1 head kale washed, prepped (see "must knows" section of blog post)
- 1 shallot medium sized, diced or sliced thinly *see photos of salad for example
- 1 avocado sliced or diced
- 1/2-3/4 cup candied pecans prepped in advance (*see notes)
- 1/2-3/4 cup blueberries
- 1 cucumber medium sized, sliced thinly
- 1/2 cup fresh feta cheese crumbled
- salt+pepper to taste
Instructions
Raspberry Balsamic Vinaigrette
- Combine all ingredients into a blender, and blend until smooth.
- Pour into an airtight jar or container, and refrigerate until you are ready to serve the salad.
Salad Prep
- After kale is washed and chopped, place it into a medium-large sized bowl.
- Top with all other toppings. (*see notes section)
- Serve with raspberry balsamic vinaigrette, and enjoy!
Notes
Need more side dish, and appetizer ideas?! Check these out. Simple Sautéed Broccoli and Green Beans, Homemade Avocado Hummus