The robust flavours of goat cheese combine especially well with kale, fennel blueberries and walnuts. The raspberry vinaigrette and the pomegranate finish the salad to perfection. This healthy salad makes a simple summer lunch.
1 lb. organic baby kale
½ organic red onion, thinly sliced
1 medium size organic fennel, thinly sliced
2 cups organic blueberries
8 oz. good quality feta cheese (preferably low sodium), thinly sliced
1 ½ cup raw walnuts, roasted
Seeds of one pomegranate
FOR THE RASPBERRY VINAIGRETTE
¼ cup organic raspberries
1/3 cup extra virgin olive oil
1 tsp. organic, gluten-free apple cider vinegar
1 tbsp. freshly squeezed organic lemon juice
2 tsp. pure maple syrup
¼ tsp. sea salt
Organic, gluten-free freshly ground black pepper to taste
To roast walnuts, preheat oven to 400 F, place walnuts on a non-stick baking sheet and roast 2 to 3 minutes. Keep an eye on the walnuts because they burn quickly.
While the walnuts are cooling using a beautiful shallow serving bowl arrange the salad in layers as follows: Kale, onion, fennel, blueberries and vinaigrette, then add feta, walnuts and pomegranate. Season with salt and pepper if you wish DO NOT TOSS
To serve, using two large serving spoons place salad in layers on a salad plate.
FOR THE RASPBERRY VINAIGRETTE: Place all the ingredients in a blender and blend until smooth