Kale Salad with Berries and Goat Cheese

This healthy kale salad tossed in a raspberry mustard dressing, topped with almonds blueberries, strawberries and goat cheese, is an excellent side or standalone dish. It fits perfectly into a low carb diet and is loaded with antioxidants.

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We love this salad as a light lunch on busy work days or before a workout. The base is a kale salad, mixed with frisée and arugula. The berries give the salad a fresh and fruity touch. I also add sliced almonds and creamy goat cheese for a balanced and healthy dish that does not leave us hungry.

Here's what you need

For the Salad

Kale, Frisée & Arugula - I prepare a mix of these three greens. You could also add for example baby spinach or radicchio.

Blueberries & Strawberries are my favourite for this salad. Depending on your taste, you could also add other berries, such as blackberries, redcurrant, gooseberries and/or additional raspberries.

Sliced Almonds - I love to add some nuts to the mix. Walnuts or hazelnuts would give a great flavour as well. Allergic to nuts? substitute with seeds like sunflower or pumpkin seeds or leave this ingredient out entirely.

Creamy Goat Cheese - I like to top it this salad with some cheese, since the creaminess works perfectly with the fruity and bitter flavours of the other ingredients. It helps me to feel more full, when having this salad as a standalone dish. Don't like the distinct taste of goat cheese? Use mozzarella or feta instead!

For the Dressing

Raspberries - since the raspberries will be blended, you can use fresh or frozen raspberries. I don't recommend canned or jarred raspberries, as those are sugared to preserve them.

Olive Oil - As for almost all my salads, I use extra virgin olive oil. Any other quality salad oil will work for this recipe.

Vinegar - a mild vinegar, such as raspberry or apple cider vinegar is preferred. Balsamic vinegar is not recommended. My vinegar of choice is raspberry vinegar to make the fruitiness of this dressing pop even more.

Honey adds a little bit of sweetness and helps to balance the acidity. It also serves as a natural flavour enhancer.

Coarse Ground Mustard is my favourite mustard to use for this dressing but any other mustard will suffice. If you choose a honey mustard or sweet mustard, reduce the honey or leave it out all together. Mustards flavours can vary widely depending on the brand. The one I use for this dressing is Maille Whole Grain Mustard.

How to make this Berry Kale Salad

The preparation of this kale salad with berries and goat cheese topping is rather simple and should not take you much longer than 10 minutes. Just follow these easy steps below.

The Raspberry Mustard Dressing

1. Give vinegar, mustard, oil, and honey into a blender/measuring cup.
2. Add the raspberries. If you use frozen raspberries, make sure to defrost them at room temperature for a minimum of 15-20 minutes prior to use.
3. Blend all ingredients until you have a smooth dressing.
4. Set the dressing aside while you prepare the other ingredients.

Prepare the Salad Mix

1. Wash the kale, arugula and Frisée salad. Remove the middle stems from the kale leafs and chop the salad ingredients into smaller pieces.
2. Mix the berries, sliced almonds and greens in a large bowl.
3. Next, add the raspberry dressing.
4. Stir the salad mix gently, arrange your kale salad on plates and top it with some goat cheese according to your liking.

How to serve it

I serve this fruity kale salad with grilled meat or fish or we enjoy this salad as a standalone dish for lunch on hot summer days.

Also check out my other recipes for healthy summer salads, perfect for a quick lunch, picnic or barbecue:

• Melon and Prosciutto Salad
• German Cucumber Salad
• Mediterranean Pasta Salad

Check out my more Salads and Appetizers