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A raspberry kale salad drizzled with dressing sits in a white bowl on an off-white napkin on top of a white counter top. An organic Driscoll's raspberry clamshell sits next to the bowl.

Description

When the days grow crisp and you’re craving the warm rich flavors of fall, look no further than this delightful salad. Fresh raspberries, tender kale, and a dressing you’ll want to come back to again and again.

  • 3 Cups chopped kale
  • 6 Tablespoons fresh lemon juice, divided
  • 1 1/2 Teaspoons apple cider vinegar
  • 1 small sweet potato
  • 1-2 Tbsp. olive oil
  • Salt and pepper
  • 1 Cup water
  • 1/4 Cup almond butter
  • 4 Tablespoons fresh lemon juice
  • 2 Tablespoons fresh grated ginger
  • 2 Tablespoons maple syrup or dates
  • 2 Teaspoons turmeric
  • 1 Tsp. salt
  • 1 Tsp. garlic powder
  • 1/4 Tsp. black pepper
  • 1 Package (6 ounces) Driscoll’s Raspberries
  • 1-2 Tbsp. crushed nuts of choice
  • Driscoll’s Blueberries (optional)
  1. PREHEAT oven to 450°F.
  2. PLACE 3 cups kale into a large bowl.
  3. ADD 2 tablespoons lemon juice and 1 ½ teaspoons apple cider vinegar.
  4. MASSAGE liquid into kale leaves until softened and somewhat reduced in size.
  5. SET ASIDE kale.
  6. PEEL sweet potato and CUT into 1-inch cubes.
  7. TOSS sweet potato cubes with 1-2 tablespoons olive oil.
  8. SEASON sweet potato cubes with salt and pepper to taste.
  9. SPREAD OUT sweet potato cubes onto a baking sheet.
  10. BAKE about 30 minutes or until sweet potato cubes are tender and SET ASIDE sweet potato cubes to cool. 
  11. PLACE 1 cup water into a blender.
  12. ADD 1/4 cup almond butter, remaining 4 tablespoons fresh lemon juice, 2 tablespoons fresh grated ginger, and 2 tablespoons maple syrup or dates.
  13. ADD 2 teaspoons turmeric, 1 teaspoon salt, 1 teaspoon garlic powder, and 1/4 teaspoon black pepper.
  14. BLEND dressing on high speed until fully combined.
  15. POUR dressing into a container with a tight-fitting lid and REFRIGERATE until ready to use.
  16. ADD 1/3 cup sweet potatoes to kale, raspberries and 1-2 tablespoons nuts.
  17. TOSS gently.
  18. DRIZZLE with desired amount of dressing and TOSS salad gently.
  19. GARNISH salad with additional blueberries if desired.
  20. REFRIGERATE any leftover dressing for up to two weeks and USE for salads and marinades.
  21. SERVE the Raspberry Kale Salad immediately.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g