Kale Salad with Goji Berries & Maple Roasted Almonds

Healthy kale salad made with goji berries, roasted almonds in a maple dressing.

Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Paleo, Refined Sugar-free, Soy-free, Vegan, Vegetarian

Prep Time:

Serves: 4

Ingredients

Salad

  • 6 cups thinly sliced kale leaves
  • 2 medium celery stalks, peeled and finely chopped
  • 1 medium shallot, finely chopped
  • 1 medium carrot, peeled and grated
  • ¼ cup goji berries
  • 1 batch Maple Roasted Almonds (recipe below), roughly chopped
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon Grade B maple syrup
  • 2 tablespoons creamy almond butter
  • Sea salt and black pepper, to taste
Maple Roasted Almonds
  • 1/3 cup raw almonds
  • 1 tablespoon Grade B maple syrup
  • ½ teaspoon extra-virgin olive oil
  • Pinch of ground cinnamon
  • Pinch of cayenne pepper
  • Pinch of sea salt

Instructions

  1. In a large bowl, combine the kale, celery, shallot, carrot, goji berries, and almonds. In a small bowl, whisk together the vinegar, olive oil, maple syrup, and almond butter. Pour the dressing over the salad and toss to coat. Season to taste with salt and pepper.
  2. Allow the salad to stand at room temperature for at least 15 minutes before serving, or refrigerate in an airtight container for up to 2 days.
  3. For the almonds: Preheat the oven to 375ºF. Line a baking sheet with parchment paper. Combine all of the ingredients in a small bowl and stir to coat. Spread the almonds out in a single layer on the baking sheet. Roast for 10-12 minutes until fragrant and lightly browned. Cool completely before using.

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Nutrition Information Per Serving

  • Calories: 267
  • Calories from Fat: 122
  • Total Fat: 13.6
  • Saturated Fat: 1.4 g
  • Sodium: 123 mg
  • Carbs: 33.8 g
  • Dietary Fiber: 4.5 g
  • Net Carbs: 29.3 g
  • Sugars: 18.7 g
  • Protein: 7.2 g