Strawberry Kale Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful salad combining tender kale with fresh strawberries, grapes, chickpeas, pecans, and tangy feta, dressed with creamy raspberry vinaigrette. Light and satisfying for lunch, or add extra protein for a full meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 cups chopped curly kale
- 2 cups fresh strawberries (hulled and sliced)
- 2 cups red grapes (halved)
- 1 15 oz can chickpeas (drained and rinsed )
- ½ cup crumbled feta
- ¾ cup pecans (chopped)
- 1 cup fresh raspberries
- 2 Tablespoons honey (or maple syrup)
- 2 Tablespoons red wine vinegar
- ¼ cup olive oil
- 1 Tablespoon shallot (chopped)
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 479mg
- Total sugar
- 34g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 460mg
- Calcium
- 478mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 479MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.