Kale Salad with Shallot and Raspberry Vinaigrette

Servings: 4


For salad:

  • 1 head, lacinto kale
  • 1/2 head, red cabbage
  • 1/2 cup, walnuts- chopped
  • 1/2 cup, dried cranberries
  • 1/2 cup, carrots- shredded

For vinaigrette:

  • 1 small, shallot – thinly sliced
  • 1/3 cup, il Fustino Picual EVOO
  • 1/4 cup, il Fustino Raspberry Basil Vinegar
  • 1 tbsp, dijon mustard
  • salt and pepper- to taste


Add all salad ingredients to a large serving bowl.

Prepare the dressing: add the shallots, dijon mustard, vinegar and EVOO to a small jar and shake until oil is emulsified. Add salt and pepper to taste.

Pour the dressing over the salad and toss until salad is coated evenly.