Quinoa Kale Salad with Fresh Raspberry Balsamic Vinaigrette
This has been a great summer for salads in Kaleigh’s Kitchen. Nothing inspires me to make new recipes like cooking for friends and family, and this amazing salad is no exception. I was making a salad for a family get together (that’s my gorgeous cousin Kelly in the main photo!), and wanted to keep the flavours vibrant and summery, while still packing a nutritional punch with lots of kale. As I had a punnet of raspberries, I decided to try my hand at a homemade raspberry vinaigrette. It did not disappoint!
The base of this delicious salad is quinoa and kale. Layering on this, I’ve added a classic combination of apples, walnuts and feta cheese. The fresh homemade raspberry vinaigrette is the cherry on top! You’re going to love this. I made a massive bowl of it (double recipe), and there were almost no leftovers.
Not only is this a great dish to feed a crowd, but made on Sunday, it will last until Friday and you’ll have ready-made packed lunches for the week.
Quinoa Kale Salad with Fresh Raspberry Balsamic Vinaigrette
Ingredients
Dressing
- 1/2 cup raspberries
- 1/2 cup EVOO
- 1/4 cup balsamic vinegar
Salad
- 4 cups shredded kale
- 2 cups cooked quinoa
- 2 apples, cored and cut into small cubes
- 1/2 cup walnut pieces
- 225g feta cheese
Instructions
- Make the dressing by blending raspberries, EVOO and balsamic vinegar in powerful blender until smooth.
- Put shredded kale in large mixing bowl and massage half of the dressing into the kale with your hands.
- Add the rest of the salad ingredients to the massaged kale and mix.
- Drizzle more dressing to your preference (lightly or more heavily dressed) and mix to evenly distribute.
- Enjoy