Raspberry Kale Salad
When the days grow crisp and you’re craving the warm rich flavors of fall, look no further than this delightful salad. Fresh raspberries, tender kale, and a dressing you’ll want to come back to again and again.
Prep Time:
10 minutes
Cook Time:
30 minutes
Serves:
6
Perfect for:
30 Minute Dishes
Baby Showers
Park Picnics
Potluck Standouts
Ingredients
- 3 Cups chopped kale
- 6 Tablespoons fresh lemon juice, divided
- 1 1/2 Teaspoons apple cider vinegar
- Salt and pepper
- 1 Cup water
- 1/4 Cup almond butter
- 4 Tablespoons fresh lemon juice
- 2 Tablespoons fresh grated ginger
- 2 Tablespoons maple syrup or dates
- 2 Teaspoons turmeric
- 1 Tsp. salt
- 1 Tsp. garlic powder
- 1/4 Tsp. black pepper
- 1 Package (6 ounces) Driscoll’s Raspberries
- 1-2 Tbsp. crushed nuts of choice
- Driscoll’s Blueberries (optional)
- 1 small sweet potato
- 1-2 Tbsp. olive oil
Directions
- PREHEAT oven to 450°F.
- PLACE 3 cups kale into a large bowl.
- ADD 2 tablespoons lemon juice and 1 ½ teaspoons apple cider vinegar.
- MASSAGE liquid into kale leaves until softened and somewhat reduced in size.
- SET ASIDE kale.
- PEEL sweet potato and CUT into 1-inch cubes.
- TOSS sweet potato cubes with 1-2 tablespoons olive oil.
- SEASON sweet potato cubes with salt and pepper to taste.
- SPREAD OUT sweet potato cubes onto a baking sheet.
- BAKE about 30 minutes or until sweet potato cubes are tender and SET ASIDE sweet potato cubes to cool.
- PLACE 1 cup water into a blender.
- ADD 1/4 cup almond butter, remaining 4 tablespoons fresh lemon juice, 2 tablespoons fresh grated ginger, and 2 tablespoons maple syrup or dates.
- ADD 2 teaspoons turmeric, 1 teaspoon salt, 1 teaspoon garlic powder, and 1/4 teaspoon black pepper.
- BLEND dressing on high speed until fully combined.
- POUR dressing into a container with a tight-fitting lid and REFRIGERATE until ready to use.
- ADD 1/3 cup sweet potatoes to kale, raspberries and 1-2 tablespoons nuts.
- TOSS gently.
- DRIZZLE with desired amount of dressing and TOSS salad gently.
- GARNISH salad with additional blueberries if desired.
- REFRIGERATE any leftover dressing for up to two weeks and USE for salads and marinades.
- SERVE the Raspberry Kale Salad immediately.
