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+ servings

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!
Prep Time15 mins
Cook Time6 mins
Total Time21 mins
Course: Salads
Cuisine: American
Keyword: Gluten Free, Healthy Dinner Recipes, Vegetarian
Servings: 4 Servings
Calories: 195kcal


The Salad:

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

The dressing:

The Parmesan crisps:


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.


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


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