Kale Salad with Raspberries and Parmesan Crisps

There's nothing like a kale salad with fresh berries to inject the flavor of summer into winter! Thank you to Kitchen PLAY, Driscoll's Berries and Whole Foods Markets for helping me to share this recipe with you.

This is the season of comfort foods and as much as I am smitten by the soups, stews and Thanksgiving side dishes that have been bubbling on my stovetop, I need a dose of those fresh summertime flavors that I'm already missing.

My family gets intensely excited about fresh berries during the summer, and raspberries alway top the list. When we walked into our local Whole Foods last week and saw a huge display of Driscoll's Berries on sale (98 cents per container, people!), my two boys practically dropped down on their knees, begging me to buy several packages. Who was I to disappoint them?!

To be honest, I was expecting raspberries that were past their prime, mere shadows of the ones we bought in August. We were so surprised when we opened the packages to find berries that were plump, bright red and sweet as could be. It was a little taste of summer in the middle of a cold snap. Hallelujah!

My boys wanted to gobble up the raspberries right then and there, popping them into their mouths one by one, but I managed to steal away a few packages for a kale salad that I had in mind.

I know, I know…those Parmesan crisps look fancy and difficult, right? This is what they entail. Grate cheese, place cheese on baking sheet and bake cheese for 6 minutes. Seriously, that's it.

After that, all you have to do is toss the raspberries in a bowl with some chopped kale and toasted almonds, and whip up a very easy dressing. Fresh, simple and healthy!

A Helping of Healthy

Raspberries are tough to stop eating because of their natural sweetness, but have your heard about their health benefits?

• Raspberries are a great source of Vitamins C, K and E. In fact, 1 cup meets 54% of your daily Vitamin C requirement.
• They contain several polyphenols, which have been shown to reduce the risk of heart disease and cancer.
• Raspberries have plenty of fiber, which helps to keep the system moving, if you know what I mean. The fiber can also act as a powerful anti-inflammatory. One cup of raspberries contains 8 grams of fiber.

Other recipes with raspberries or blackberries:

Cookin' Canuck's Almond Meringue with Raspberry Sorbet
Cookin' Canuck's Triple Berry Gingersnap & Granola Yogurt Parfait
The Lemon Bowl's Raspberry-Ginger Bellini
Kitchen Treaty's Fresh Raspberry Cream Cheese Puff Pastry Tart

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Kale Salad with Raspberries and Parmesan Crisps

There’s nothing like a kale salad with fresh berries to inject the flavor of summer into winter! Served with savory Parmesan cheese crisps.

5 from 1 vote

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Course: Salads

Cuisine: American

Keyword: Gluten Free, Healthy Dinner Recipes, Vegetarian

Prep Time: 15 minutes minutes

Cook Time: 6 minutes minutes

Total Time: 21 minutes minutes

Servings: 4 Servings

Calories: 195kcal

Author: Dara Michalski | Cookin' Canuck

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Ingredients

The Salad:

• 5 cup chopped kale
• 6 ounces Driscoll's raspberries
• 3 tablespoons slivered almonds toasted

The dressing:

• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• ½ teaspoons agave nectar or honey
• ⅛ teaspoons salt
• ⅛ teaspoons ground pepper

The Parmesan crisps:

• 4 tablespoons grated Parmesan cheese

Instructions

The Salad:

• In a serving bowl, combine the kale, raspberries and toasted almonds. Toss the salad with the dressing. Divide onto 4 plates and garnish each with a Parmesan crisp.

The Dressing:

• In a small bowl, whisk together the lemon juice, olive oil, agave nectar, salt and pepper.

The Parmesan Crisps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat.
• Divide the Parmesan into 4 even circles.
• Bake the cheese until bubbling and light golden brown, about 6 minutes.
• Let cool on the baking sheet for a few minutes, then gently remove with a small metal spatula.

Notes

Weight Watchers Points: 4 (Points+), 3 (Old Points)

Nutrition

Serving: 1.25Cup Salad + 1 Crisp | Calories: 195kcal | Carbohydrates: 16g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 182mg | Potassium: 528mg | Fiber: 4g | Sugar: 3g | Vitamin A: 8425IU | Vitamin C: 114.5mg | Calcium: 211mg | Iron: 1.8mg

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: This post is sponsored by Kitchen PLAY, Driscoll's Berries and Whole Foods Markets. All opinions are my own.