Description
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!
Ingredients
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
Instructions
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 3/4 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
- If you’re making this salad in advance, I would wait to add the vinaigrette until just before serving.
- For the quinoa or brown rice, I used a brown rice blend with barley, green lentils and red quinoa.
Keywords: Salad, Berries, Kale, Lunch
