Kale Salad with Raspberries
Healthy, filling, and fresh. This is a really simple kale salad with a mix of vegetables, fruit and berries. The salad dressing is pure raspberry vinegar, which gives the dish a tart, sweet and summery taste.
Ingredients
- 4 large potatoes
- ¼ red cabbage
- 100 g fresh kale leaves
- 100 ml raspberry vinegar
- 2 yellow apples
- 10 green asparagus
- 150 g fresh raspberries for garnishing/topping
- olive oil extra virgin
- sea salt (flakes)
Instructions
- Preheat your oven to 200 degrees celcius (392 fahrenheit), fan bake setting.
- Cut the potatoes into potato wedges and smear these with extra virgin olive oil. Spread the potato wedges out on a roasting pan and drizzle with sea salt (flakes).
- Bake the potato wedges in the oven at 200 degrees Celsius (392 degrees Fahrenheit), fan bake setting, for 25-30 minutes until golden.
- Cut the bottom two centimeters off each green asparagus. Place the asparagus on a roasting pan and drizzle extra virgin olive oil over the asparagus. When 10 minutes remain for the potatoes to be done, place the roasting pan with the asparagus in the oven and bake for 10 minutes.
- Cut the red cabbage into thin, short slices and roughly chop the kale leaves. Remove the cores from the apples and cut the apples into small squares.
- Mix the potato wedges, red cabbage, kale, apples and raspberry vinegar in a bowl.
- Lay the asparagus across the mix. To make the raspberries extra colorful, dip them in rasperry vinegar, then decorate your salad bowl with the fresh raspberries.
Tried this recipe?Let me know how it was!