Deluxe Salad With Raspberry Vinaigrette

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Average Rating: 5 | Rated By: 2 users

The robust flavours of goat cheese combine especially well with kale, fennel, blueberries and walnuts. The raspberry vinaigrette finishes the salad to perfection. This healthy salad makes a simple summer lunch

Ingredients

  • 1 lb. organic baby kale
  • ½ red onion, thinly sliced
  • 1 medium size fennel bulb, thinly sliced
  • 2 cups fresh 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. apple cider vinegar
  • t1 bsp. fresh lemon juice
  • 2 tsp. agave nectar
  • ¼ tsp. sea salt
  • GF freshly ground black pepper to taste
  • Instructions

  • 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 drizzle with vinaigrette. Then add feta, walnuts and pomegranate seeds. Season with salt and pepper
  • To serve, using two large serving spoons place salad in layers on a salad plate. This salad is not to be tossed
  • FOR THE RASPBERRY VINAIGRETTE: Place the ingredients in a blender and blend until smooth


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