Description
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.
Ingredients
Units
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For the Pickled Onions
- 1/2 red onion, thinly sliced
- 1/2 cup white vinegar
- 1/2 cup filtered water
- 1/4 tsp sea salt
For the Raspberry Vinaigrette
- 3/4 cups balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1 cup fresh raspberries
- 1 tbsp maple syrup
- 1/4 tsp sea salt
- 1/4 tsp black pepper
For the Kale Salad
- 4 cups kale, sliced
- 1/2 cup roasted pumpkin seeds
- 1 1/2 cup fresh raspberries
Instructions
For the Pickled Onions
- 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.
- Once hour passes, drain water and set onions aside until use.
For the Raspberry Vinaigrette
- 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.
- Set aside to let cool completely.
- Place all raspberry vinaigrette ingredients in blender, including the balsamic reduction you just made, and blend on high until smooth.
Putting the salad together
- 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.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Salads
- Cuisine: American