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Raspberry, Kale, and Walnut Salad

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25min

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4 servings

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1 Reviews
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This delightful salad combines the sweet tartness of raspberries with the earthy flavors of kale and the crunch of toasted walnuts. A simple honey-balsamic vinaigrette brings the ingredients together, creating a harmonious blend of textures and tastes. This salad is not only bursting with flavor but also packed with nutrients, making it a healthy and satisfying choice.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
5 g
8 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Nuts

Ingredients

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Steps

Read instructions and get ready to cook

1
Toast the walnuts

Preheat the oven to 350°F (175°C). Spread the walnuts on a baking sheet and toast them in the oven for 5-7 minutes, or until fragrant and lightly browned. Let cool and chop roughly.

2
Prepare the kale

Remove the stems from the kale and chop the leaves into bite-sized pieces. Massage the kale with your hands for 1-2 minutes to soften the leaves.

3
Prepare the raspberries

Gently wash the raspberries and pat them dry with a paper towel.

4
Prepare the dressing

In a small bowl, whisk together the balsamic vinegar, honey, olive oil, salt, and black pepper until well combined.

5
Assemble the salad

In a large bowl, combine the chopped kale, raspberries, and toasted walnuts. Drizzle the honey-balsamic dressing over the salad and toss gently to coat.

6
Serve

Serve the Raspberry, Kale, and Walnut Salad immediately.

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