Baby Kale Salad with Raspberries and Maple Pecans

I want to share my newest obsession: baby kale!

Baby Kale Salad with Raspberries & Maple Pecans - Vegan & Gluten-Free

It’s so much lighter, and less chewy than regular kale. I actually find that it’s closer to baby spinach. So if you’ve been scared or put-off by regular kale, this could be a great option for you. Is baby kale the “gateway drug” to regular kale? Possibly!

I normally toss baby kale into salads or stir-fries, but today I decided to come up with a special little salad…

Baby Kale Salad with Raspberries & Maple Pecans - Vegan & Gluten-Free

I based it on a spinach-pecan salad that I used to make years ago, but instead of making candied pecans from white sugar, I just used pure maple syrup – a much healthier option…

Baby Kale Salad with Raspberries & Maple Pecans - Vegan & Gluten-Free

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Baby Kale Salad with Raspberries & Maple Pecans - Vegan & Gluten-Free

The vinaigrette is made from pantry staples like olive oil, balsamic vinegar, maple syrup and Dijon mustard, so it’s easy to put together…

Baby Kale Salad with Raspberries & Maple Pecans - Vegan & Gluten-Free

Baby Kale Salad with Raspberries & Maple Pecans - Vegan & Gluten-Free

Baby Kale Salad with Raspberries & Maple Pecans - Vegan & Gluten-Free

Recipe Notes

  • This is more of side or starter salad, rather than a meal salad.
  • If you can’t find baby kale, feel-free to substitute baby spinach or really any other salad greens.
  • The raspberries can be swapped-out by strawberries or blueberries. Even peaches, nectarines or mandarin oranges would work.

Baby Kale Salad with Raspberries & Maple Pecans - Vegan & Gluten-Free

Baby Kale Salad with Raspberries & Maple Pecans - Vegan & Gluten-Free

Baby Kale Salad with Raspberries & Maple Pecans - Vegan & Gluten-Free

Baby Kale Salad with Raspberries & Maple Pecans - Vegan & Gluten-Free

4.5 from 2 reviews
Baby Kale Salad with Raspberries and Maple Pecans
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad, Starter
Serves: 4
Ingredients
  • 142 g (5 oz) Baby kale (or substitute with baby spinach or other salad greens)
Maple Pecans
  • 1 cup raw pecans
  • ¼ cup maple syrup
Maple-Balsamic Vinaigrette
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2 tsp maple syrup
  • 2 tsp lemon juice
  • 2 tsp Dijon mustard
  • 1 clove garlic, minced
  • salt & pepper
Instructions
  1. Preheat oven to 350F.
  2. In a large bowl, toss the pecans and maple syrup and coat well.
  3. Spread pecans on a baking sheet covered in foil. (Set bowl aside to make vinaigrette & salad.)
  4. Bake in oven for 15 minutes. Stir the pecans every 5 minutes so they roast evenly. Watch them carefully, as they can burn quickly!
  5. When done, remove the nuts from the pan and spread them out on a plate to cool. Don't wait too long or they'll stick to the foil.
  6. In large bowl, whisk all ingredients until blended.
  7. Toss baby kale into large bowl with vinaigrette. Add pecans and raspberries and gently toss before serving.

Baby Kale Salad with Raspberries & Maple Pecans - Vegan & Gluten-Free

Baby Kale Salad with Raspberries & Maple Pecans - Vegan & Gluten-Free

Baby Kale Salad with Raspberries & Maple Pecans - Vegan & Gluten-Free

8 Comments

  1. What a lovely fresh salad. I love kale, so this is a great way to use it!

    Reply
  2. Suzanne says:

    Mm what a delectable combo! I’m a sucker for anything with raspberries!

    Reply
    • vegangela says:

      Me too! Thanks for stopping by :)

      Reply
  3. That looks delicious!

    Reply
    • vegangela says:

      Thanks very much Andrea :)

      Reply
  4. Christina says:

    Made this with your Vegan Cocunut Curry Lentil Soup…YUMMY!!

    Reply
    • vegangela says:

      Yay, what a healthy combo! Thanks for taking the time to let me know :)

      Reply
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