Raspberry Kale Salad

This is such a beautiful salad to present at cookouts. It looks so summery and the raspberry flavors are naturally sweet! Don’t skip marinating the shallots-this softens them and takes away the sting. Enjoy!

Raspberry Kale Salad

An eye-catching Summer salad!
Prep Time 1 hr
Total Time 1 hr
Course Salad
Cuisine American
Servings 4


  • 1 head kale
  • 1 shallot
  • 1 cup olive oil
  • 1/4 cup raspberry blush balsamic vinegar
  • pinch salt
  • 1 6 oz package raspberries
  • 1/8 cup pumpkin seeds


  • Chop the shallot into long strips.
  • Mix together the oil, vinegar, and salt.
  • Submerge the shallots into the oil mixture and let them rest for at least 1 hour.
  • Meanwhile, wash and chop the kale. Place in a large bowl and add a dash of salt (or a few dashes of lemon juice). Massage the kale until it just starts to wilt.
  • Add the raspberries and pumpkin seeds to the kale. Add the marinated onions, and as much of the dressing as desired.
  • Serve as is or carefully mix together, trying not to smush the raspberries, and serve!
Keyword kale, marinated onions, onions, pumpkin seeds, raspberry, salad

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