Recipe details
Lunch
Share
Raspberry, Kale, and Walnut Salad
25min
4 servings
Cook this dish
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
Choose ‘+’ button to add missing ingredients to your grocery list
0
Steps
Read instructions and get ready to cook
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.
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.
Prepare the raspberries
Gently wash the raspberries and pat them dry with a paper towel.
Prepare the dressing
In a small bowl, whisk together the balsamic vinegar, honey, olive oil, salt, and black pepper until well combined.
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.
Serve
Serve the Raspberry, Kale, and Walnut Salad immediately.
Ratings
0
Comments (0)
No ratings or reviews yet.