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



  • 1/2 cup raspberries
  • 1/2 cup EVOO
  • 1/4 cup balsamic vinegar


  • 4 cups shredded kale
  • 2 cups cooked quinoa
  • 2 apples, cored and cut into small cubes
  • 1/2 cup walnut pieces
  • 225g feta cheese


  1. Make the dressing by blending raspberries, EVOO and balsamic vinegar in powerful blender until smooth.
  2. Put shredded kale in large mixing bowl and massage half of the dressing into the kale with your hands.
  3. Add the rest of the salad ingredients to the massaged kale and mix.
  4. Drizzle more dressing to your preference (lightly or more heavily dressed) and mix to evenly distribute. 
  5. Enjoy
SaladKaleigh BriggsComment