Berry Citrus Kale Salad with Raspberry Vinaigrette

Close up of raspberry citrus salad in a bowl.

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.

Course Lunch; Supper

Cuisine American

Keyword Berries, kale, salad

Prep Time 10

Total Time 10

Servings bowls

Calories 618kcal

Author Leanne

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

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

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.

Nutrition