Description
A vibrant and nutritious Strawberry Kale Salad featuring fresh strawberries, grapes, chickpeas, and crumbled feta, topped with toasted pecans and a creamy homemade raspberry vinaigrette dressing. This refreshing salad combines sweet, tangy, and savory flavors, perfect for a light lunch or a healthy side dish.
Ingredients
Salad
- 6 cups chopped curly kale
- 2 cups fresh strawberries, hulled and sliced
- 2 cups red grapes, halved
- 1 (15 oz) can chickpeas, drained and rinsed
- ½ cup crumbled feta cheese
- ¾ cup pecans, chopped
- 1 cup fresh raspberries
Dressing
- 2 tablespoons honey or maple syrup
- 2 tablespoons red wine vinegar
- ¼ cup olive oil
- 1 tablespoon shallot, chopped
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Toast Pecans: Preheat your oven to 350°F (175°C). Spread the chopped pecans evenly on a baking sheet and bake them for about 10 minutes, stirring once halfway through, until they become golden and fragrant. Remove from the oven and let them cool.
- Make Dressing: While the pecans are toasting, combine honey (or maple syrup), red wine vinegar, olive oil, chopped shallot, sea salt, and ground black pepper in a blender. Add fresh raspberries and blend until the mixture is creamy and smooth, forming a vibrant raspberry vinaigrette.
- Assemble Salad: In a large mixing bowl, add the chopped kale. Top with sliced strawberries, halved grapes, chickpeas, crumbled feta, and the toasted pecans.
- Dress and Serve: Drizzle the raspberry vinaigrette dressing over the salad and toss gently to combine all ingredients evenly. Serve immediately or portion individual servings with extra dressing on the side.
Notes
- For a nut-free version, omit pecans or substitute with seeds such as pumpkin or sunflower seeds.
- Maple syrup is a great vegan alternative to honey in the dressing.
- Massage the kale with a little olive oil and salt before assembling the salad to soften its texture if preferred.
- Leftover dressing can be stored in the refrigerator for up to 3 days.
- This salad is best served fresh to maintain the crispness of the kale and freshness of the fruit.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
