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Berry Citrus Kale Salad with Raspberry Vinaigrette

Berry Citrus Kale Salad with Raspberry Vinaigrette

  • Author: Leanne
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 bowls
  • Category: Lunch; Supper


Berry Citrus Kale Salad with Raspberry Vinaigrette pulls together simple, clean eating ingredients like kale, blueberries, blackberries, strawberries, raspberries and oranges. It’s a great way to get in some antioxidants, vitamin C and fibre, so load up on this goodness for your weekday lunches!


For the vinaigrette:

  • 3/4 cup fresh raspberries
  • 3 tbsp white balsamic vinegar
  • 3 tbsp extra virgin olive oil
  • 3 tbsp maple syrup

For the salad:

  • 4 cups of kale, stems removed, chopped
  • 1 Cara Cara orange, divided
  • 1 tbsp extra virgin olive oil
  • 3/4 cup of quinoa or brown rice, cooked
  • 3/4 cup fresh raspberries
  • 3/4 cup fresh blackberries
  • 3/4 cup fresh blueberries
  • 4 large fresh strawberries, sliced


To make the vinaigrette:

  1. 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 3/4 cup. Store any leftovers in the fridge and use within 2-3 days.

To make the salad:

  1. 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.
  2. 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.
  3. Store any leftovers in an airtight container in the fridge and enjoy within 1-2 days.


  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.

Keywords: Salad, Berries, Kale, Lunch