Winter Kale Salad with Raspberry Vinaigrette
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This Winter Kale Salad with Raspberry Vinaigrette recipe is easy to make, healthy and totally delicious. A crowd pleaser that truly goes with any dish!
Recipe type: Side Dish
Cuisine: American
Serves: 5 cups
For the Pickled Onions:
  • ½ red onion, thinly sliced
  • ½ cup white vinegar
  • ½ cup filtered water
  • ¼ tsp sea salt
For the Raspberry Vinaigrette:
  • ¾ cups balsamic vinegar
  • ½ cup extra virgin olive oil
  • 1 cup fresh raspberries
  • 1 tbsp maple syrup
  • ¼ tsp sea salt
  • ¼ tsp black pepper
For the Kale Salad:
  • 4 cups kale, sliced
  • ½ cup roasted pumpkin seeds
  • 1½ cup fresh raspberries
For the Pickled Onions:
  1. In a small bowl, combine vinegar, water and sea salt. Add in sliced onion, cover and place in refrigerator for about one hour to pickle.
  2. Once hour passes, drain water and set onions aside until use.
For the Raspberry Vinaigrette:
  1. Place a saucepan over medium heat and add in the balsamic vinegar. Once the vinegar reaches a low boil, reduce temperature to medium low and cook until vinegar is reduced by half.
  2. Set aside to let cool completely.
  3. Place all raspberry vinaigrette ingredients in blender, including the balsamic reduction you just made, and blend on high until smooth.
Putting the salad together:
  1. Place kale in salad bowl and add in desired amount of vinaigrette; toss to coat. Add raspberries, pickled onions and roasted pumpkin seeds to your salad, and serve right away. Enjoy!
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