raspberry kale salad with poppyseed vinaigrette
Also known as “The Sweetheart Salad.”
Yes, I have my heart-eyes aimed towards Valentine’s Day. Not because I care about the occasion itself, but because I came up with a wholeass “menu” catered towards the February bonanza and have grown rather hyped to get going on the concepts.
Starting with this one. A pretty little bowl for a healthy midwinter’s feast, and for those who long for the sprouts and hues of springtime.
Little simpler than this Raspberry Kale Salad with Poppyseed Vinaigrette. A swell side dish for nearly anything, something quick to whip up and feel good about thereafter. Not that one should ever feel bad for eating, but sometimes nourishing the body is more satisfying than reaching for that second cookie. Which I’ve been doing a lot lately…Hehe.
Bright, punchy, and citrusy, with no weird ingredients and a bonus of my favorite candied walnuts. Deez nuts go with everything, I tell you.
Nuts For You
I make these candied walnuts all the fucking time for my salads. Really, you can switch out for any kind of nut that sounds pleasant – I recommend pecans foremost. Whatever the fuck you do, just make ’em. Worth it.
Whisk together some brown sugar, maple syrup, bourbon (optional, but do recommend), cinnamon, chili powder, and instant espresso. Drizzle over a big sheet pan of walnut halves and toss until well coated. Roast for 8-10 minutes at 400 degrees, stirring once halfway through. Keep your eyes on the nuts, they will toast to blackened oblivion if you step away .5 seconds too long.
Razzmatazz
Next, make your poppyseed dressing. I featured this baby in my Strawberry Fields Quinoa Avocado Salad a few years ago and I admittedly always forget that the jar of poppy seeds exist in my cabinet. When I remember, though, I’m glad for it.
To keep this salad on the snappier side, I opted for a lemony vinaigrette instead of a creamy dressing. All you need here is to whisk up olive oil, lemon juice, apple cider vinegar, honey, dijon mustard, and poppy seeds. Don’t forget a little salt and pepper to jazz up the flavor jam.
Hereafter, the salad whips up in a flash. Chop up kale and place into a huge bowl, the hugest you can muster. Massage the leaves with a little dressing to mellow out the bitterness and soften their sharp edges. There there, little kale, no need to be so bitter.
Add in arugula, fresh chopped mint (LOVE this addition for an extra freshness within the flavor spectrum), raspberries, avocado, the nuts, and feta cheese. Divvy up your salad into bowls and keep the jar of dressing on the side just in case you’re feeling a little drizzly.
A couple hints:
First, if you plan to have leftovers or are using this recipe for meal prep, omit the avocado and add as needed to each portion. Avocado browns and gets funky quick, as we know.
Second, if you want to create a vegan salad, leave out the feta. Easy as that! You can find a vegan friendly alternative if there’s one you like, or just add extra of those other components to bulk up the dish.
Whether you’re exited for Valentine’s or no, perhaps you’ll get excited about post-holiday noshes once you peer at this gorgeous spread. I know I’m a sucker for color myself; the prettiness is just too appealing to resist.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Salad strong:
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Pizza Night Italian Chopped Salad
Shaved Brussels Sprout and Chickpea Caesar Salad
raspberry kale salad with poppyseed vinaigrette
Ingredients
- 1 1/2 cups walnut halves
- 3 tbsp dark brown sugar
- 2 tbsp maple syrup
- 1 tbsp bourbon (optional)
- 1 tsp cinnamon
- 1/2 tsp chili powder
- 1/2 tsp instant espresso
- 1 head kale, chopped (about 4 cups)
- 2 cups baby arugula
- 1/3 cup fresh mint, chopped
- 1 cup raspberries
- 1 avocado, sliced
- 1 cup crumbled feta cheese
lemon poppyseed vinaigrette
- 1/2 cup extra virgin olive oil
- 3 tbsp lemon juice (about 1 large lemon)
- 1 tbsp apple cider vinegar
- 1-2 tbsp honey (use to taste)
- 2 tsp dijon mustard
- 1 tbsp poppy seeds
Instructions
- Preheat oven to 400 degrees. Lightly grease a baking sheet with oil, or line with parchment.
- Whisk together the brown sugar, maple syrup, bourbon (if using), cinnamon, chili powder, and instant espresso. Pour the mixture over the walnuts and toss until evenly coated. Spread deez nuts in a single layer on the baking sheet. Bake 8-10 minutes, tossing once halfway through, until fragrant and toasty. Keep your eyes on these fuckers cos they will burn FAST.
- In a bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, honey, dijon mustard, poppy seeds, and a pinch each of salt and pepper. Taste and adjust seasonings as desired.
- Add the kale to a very large bowl. Pour in 2-3 tablespoons of the dressing and massage the leaves until softened and darkened. Toss with the arugula, mint, raspberries, avocado, nuts, and feta cheese.
- Divide the salad into bowls and serve with extra dressing on the side.
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