Kale Salad with fresh strawberries, raspberries, and blackberries! Topped with feta cheese, glazed walnuts and a super simple homemade citrus olive oil dressing. This salad can make anyone a kale fan.
Keyword healthy recipe, kale salad
Prep Time 30minutes
Total Time 30minutes
Author Jessica - Together as Family
8cupstrimmed & chopped Kale
1cupcrumbled feta cheese
1cupsugared or glazed walnuts
Wash the chopped, trimmed kale and the fruit. Make sure it's somewhat dry before adding it into the salad bowl Dab it with a paper towel and/or lay it on top of a paper towel on the counter to let dry slightly.
Put kale and fruit into a large bowl. Add the crumbled feta cheese and glazed almonds.
In small bowl, combine all the dressing ingredients and stir together well with a whisk. It will be hard at first but as the honey dissolves it will mix together well. Pour the dressing over the kale and fruit, and toss gently to combine.
Serve immediately OR for a slightly softer kale (I prefer this) refrigerate for 1-2 hours before serving.
This salad is best eaten the same day it's made, within a few hours. The berries give off liquid so leftovers are still tasty but maybe don't look appetizing. Serve immediately or refrigerate for 1-2 hours for a slightly softer kale texture. I buy a bag of glazed walnuts for this salad (found by the other nuts in the store). You could also buy some of the sugared walnut salad toppers, or make your own. Fresh, chopped spinach can be substituted for the kale if wanted. The small containers (6 oz) of raspberries and blackberries are perfect for the 1 cup needed. Use more or less of the feta, walnuts, and fruit as wanted. You could also use or substitute blueberries or even mandarin oranges for some of the fruit. It's best to use a good quality orange juice (I like Tropicana no pulp) or use fresh-squeezed.