I fly a lot for work, on average two trips per month. In between flights, I usually enjoy some quiet time in the Maple Leaf Lounge to catch up on work, read and take a bite to eat. The is not usually a great selection of food in the lounge, but lately, there has been a delicious kale salad with apples and cranberries. It is so delicious and refreshing.
This inspired me to make a kale salad at home. I created a sweet and tangy vinaigrette to coat the kale leaves. The dressing is made with fresh raspberries and blood orange olive oil from the local olive oil tasting bar. It is simply delicious.
Kale Salad with Raspberry Blood Orange Vinaigrette
Prep time
Total time
This kale salad is sweet and tangy. The fresh raspberries and blood orange which coat the curly kale are just delicious.
Author: Homemade Hearts
Serves: 4-6
Ingredients
- 6 cups kale leaves, washed and chopped
- 1 cup pumpkin seeds
- ½ cup hemp seed hearts
- 1 apple, chopped
Raspberry Blood Orange Vinaigrette
- ½ cup blood orange olive oil (I got mine at O'Leva, a local olive oil tasting bar)
- 1 cup balsamic vinegar
- ½ cup raspberries
- ¾ teaspoon sea salt
- ¼ teaspoon ginger
- ½ teaspoon black pepper, freshly ground
Instructions
- Place kale, pumpkin seeds, hemp seeds and apple in a large salad bowl.
- Add 1 cup Raspberry Blood Orange Vinaigrette and mix until evenly coated. Serve immediately.
Raspberry Blood Orange Vinaigrette
- Blend all ingredients together in a blender.
- Store the leftover vinaigrette in a glass jar. This salad dressing will keep for about 1 week in the fridge.
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