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By Steve P
Strawberry Kale Salad
4 steps
Prep:15minCook:10min
This easy strawberry kale salad combines kale with fresh strawberries, grapes, chickpeas, pecans, feta and a creamy raspberry vinaigrette. Perfect for a light lunch or topped with protein for a meal sized salad.
Updated at: Thu, 17 Aug 2023 03:56:20 GMT
Nutrition balance score
Great
Glycemic Index
41
Low
Glycemic Load
23
High
Nutrition per serving
Calories568 kcal (28%)
Total Fat35.3 g (50%)
Carbs55.7 g (21%)
Sugars30.7 g (34%)
Protein13.8 g (28%)
Sodium489.4 mg (24%)
Fiber12.1 g (43%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

6 cupscurly kale
chopped

2 cupsfresh strawberries
hulled and sliced

2 cupsred grapes
halved

1 x 15 ozcan chickpeas
drained and rinsed

½ cupcrumbled feta

¾ cuppecans
chopped

1 cupraspberries
fresh

2 Tablespoonshoney
or maple syrup

2 tablespoonsred wine vinegar

¼ cupolive oil

1 Tablespoonshallot
chopped

¼ teaspoonsea salt

¼ teaspoonground black pepper
Instructions
Step 1

Preheat oven to 350°F. Add pecans to a baking sheet and place in oven to toast. Stir pecans after 5 minutes. Allow to toast about 5 minutes longer or until the pecans are golden and fragrant. Remove from oven and allow pecans to cool. Set aside.
Step 2

While nuts are roasting, making dressing by adding all the ingredients into a blender and blending until creamy and smooth.
Step 3

Place kale in a large mixing bowl, top with strawberries, grapes, chickpeas, feta and pecans.
Step 4

Drizzle raspberry vinaigrette dressing over salad and toss or portion the salad and pass around the dressing to serve.
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