Berry Salad With Raspberry Vinaigrette

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Berry Salad With Raspberry Vinaigrette

This salad is packed with flavor, beautiful and everything is easily made from scratch. Perfect for summer lunches or dinner. It comes together quick and offers sweet, savory satisfying flavors.

Prep Time10

Cook Time2

Course: Salad

Cuisine: American

Servings: people

Author: Bailey

Ingredients

For the salad

8 cups kale *massaged with hands in 1 tbsp of oil
½ tbsp olive oil avocado oil will also work
3 cups spinach
½ cup blueberries
¼ cup raspberries for topping (more needed for dressing)
5 sliced strawberries topping
1 sliced avocado
4 tbsp feta or goat cheese

Raspberry Vinaigrette

½ cup raspberries
¼ cup olive oil
½ tbsp chopped shallots or white onion extra for topping on salad optional
½ tbsp apple cider vinegar or red wine vinegar
¼ tsp minced garlic
½ tsp dijon mustard

Candied Walnuts

½ cup raw walnuts
½ tbsp butter vegan butter will also work
½ tbsp white granulated sugar

Instructions

Make your walnuts and dressing first. Blend all dressing ingredients together.

For the candied walnuts

Melt butter and sugar in a pan on medium/ high heat. Toss walnuts in pan while it's all melting together. Toss until evenly coated with mixture. Be careful not to burn the sugar! This should take about 3 minutes. Set aside on parchment paper or cooling rack to cool and harden.

For the dressings

Place all ingredients in a high speed blender or food processor. Blend until creamy. If you need it to be thinner, add a tsp of water to thin.

For the salad

Lightly massage the kale in a large bowl with the olive oil. This softens the kale and makes it easier to digest. Next, toss spinach and kale together with dressing. Add in feta, lightly mix. Top with berries and avocado, dressing. Add walnuts on top and enjoy!

Notes

*cheese is optional but recommended

*to make this vegan use vegan ingredients

*dressing will have raspberry seeds in it

Nutrition