Berry Citrus Kale Salad with Raspberry Vinaigrette

Need a quick and easy salad to brighten up your weekday lunches? This Berry Citrus Kale Salad with Raspberry Vinaigrette is made with simple ingredients and takes minutes to pull together!

There are only a few days left in January, which means my green challenge is coming to an end. If you're a first time reader of the blog, you should know that my New Year's challenge was to incorporate green veggies and/or fruit into every meal during January. And to help with this challenge, every blog post throughout January featured a green fruit or veggie.

I'm not going to lie. It was difficult sticking to this challenge for every meal. Lunch. Dinner. No problem. I love salads. And they were a go-to for many meals.

But I knew breakfast would be a challenge. Toast with peanut butter and triple berry chia seed jam is my all-time favourite breakfast. It's quick, easy and totally comforting. And there were a few mornings I woke up craving it. So I ate it! And that's okay. Because this challenge was more about expanding my use of 'green' ingredients in the kitchen, not about restricting myself.

As for lunch and supper, I really tried to think beyond my usual spinach or arugula salads. So I challenged myself to create different types of salads, with creative toppings and salad dressings. I also ventured into green soups, smoothies and snacks!

In case you missed any, here's a quick round-up of the 'green' recipes I shared throughout the month:

• Edamame Hummus with Cilantro and Jalapeno - a new favorite snack in our house!
• Winter Salad with Honey Citrus Dressing - homemade salad dressings are easy and my new favorite thing to make!
• Mango Avocado Smoothie with Oats - perfect for breakfast or a snack.
• Stuffed Collard Greens with Turkey and Quinoa - almost like a cabbage roll!
• Green Pea Soup - what can I say? Sweet green peas and spinach. It doesn't get any greener than this!

This salad includes pretty basic ingredients:

• Kale - I used a blend of red, green and tuscan kale.
• Berries - blackberries, strawberries, blueberries, and of course, raspberries.
• Citrus - Cara Cara oranges are my favorite and they are in season now. Yay!
• Quinoa/brown rice - I actually used a brown rice blend with barley, green lentils and red quinoa.

Enjoy the rest of your week!

📖 Recipe

Berry Citrus Kale Salad with Raspberry Vinaigrette

Berry Citrus Kale Salad with Raspberry Vinaigrette pulls together simple ingredients like kale, blueberries, blackberries, strawberries, raspberries and oranges.

5 from 1 vote

Print Pin

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 2 bowls

Author: Leanne Combden

Ingredients

For the vinaigrette:

• ▢ ¾ cup fresh raspberries
• ▢ 3 tablespoon white balsamic vinegar
• ▢ 3 tablespoon extra virgin olive oil
• ▢ 3 tablespoon maple syrup

For the salad:

• ▢ 4 cups kale, stems removed, chopped
• ▢ 1 Cara Cara orange, divided
• ▢ 1 tablespoon extra virgin olive oil
• ▢ ¾ cup quinoa or brown rice, cooked
• ▢ ¾ cup fresh raspberries
• ▢ ¾ cup fresh blackberries
• ▢ ¾ cup fresh blueberries
• ▢ 4 large fresh strawberries, sliced

Instructions

Cook ModePrevent your screen from going dark

To make the vinaigrette:

• Add all the ingredients to a blender and blend on high until the mixture is smooth and creamy. Pour into a dish or mason jar for storing and serving. Makes about ¾ cup. Store any leftovers in the fridge and use within 2-3 days.

To make the salad:

• Add the kale to a large bowl. Cut the orange in half. Reserve half for slices to add to the salad. Squeeze the juice from the other half of the orange into a small dish and stir in the oil. Pour over the kale and massage the leaves for a few minutes.
• Divide the kale into 2 bowls, and top with the quinoa or brown rice, raspberries, blackberries, blueberries, strawberries and orange slices. Drizzle on the dressing.
• Store any leftovers in an airtight container in the fridge and enjoy within 1-2 days.

Notes

1. If you're making this salad in advance, I would wait to add the vinaigrette until just before serving.
2. For the quinoa or brown rice, I used a brown rice blend with barley, green lentils and red quinoa.

Want to save this recipe for later?

Enter your email address and I'll send it straight to your inbox. You'll also receive new recipes from me regularly!

By entering your email address, you agree to be sent regular emails from me. You can unsubscribe at any time.

Nutrition Facts per Serving

Calories: 618kcal | Carbohydrates: 81g | Protein: 8g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Sodium: 39mg | Potassium: 884mg | Fiber: 17g | Sugar: 46g | Vitamin A: 4651IU | Vitamin C: 161mg | Calcium: 248mg | Iron: 4mg

Disclaimer

Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.

Did you make this recipe or have any questions?

I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!