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    Home » Recipes » Lunch and Dinner

    Kale Salad with Raspberries and Edible Flowers

    Fresh, seasonal and light this Kale Salad with Raspberries, Edible Flowers, shrub vinaigrette, grilled chicken and pistachios is a perfect warm weather meal.

    Raspberry Kale Salad with Edible Flowers, shrub vinaigrette and grilled chicken - great seasonal summer dinner meal recipe idea
    Jump to Recipe Print Recipe

    Simple eating is easy when there’s fresh vegetables, fruit and edible flowers growing all around. But can be easily recreated using store produce any time of year.

    Small space gardening

    After my daughter, Chayce, was born and we were a family of three living an old house on a small lot right in the middle of town, my stepmother, Cheryl brought me over perennial flowers and bulbs to plant.

    I told her that I didn’t want to waste them on a rental house and she said, “nothing is a waste if you enjoy it“.

    And it’s so true!

    Raspberry Kale Salad with Edible Flowers, shrub vinaigrette and grilled chicken - great seasonal summer dinner meal recipe idea

    We planted those perennials and when we moved a few years later I dug a few to bring to our new home.

    When I drive by that house in the summer the whole side yard is filled with the same perennials with a new young family enjoying them.

    Raspberry Kale Salad with Edible Flowers, shrub vinaigrette and grilled chicken - great seasonal summer dinner meal recipe idea

    Garden stars

    I now have just a bit more garden space.  The hubs and I really make the most with our space by mixing edible plants in with the flowers.

    Raspberry Kale Salad with Edible Flowers, shrub vinaigrette and grilled chicken - great seasonal summer dinner meal recipe idea

    We’ve tried growing different produce over the years and we enjoy figuring out what works best. 

    There are definitely some garden stars for our growing area and family tastes:

    • Scallions, garlic and/or sweet onions make an appearance at every meal, are easy to grow and are amazing when fresh so over the months when I can grow them, I do.
    • Edible flowers are beautiful in the garden and in the kitchen. Marigold and pansy are both very mild while phlox and nasturtium are slightly spicy.
    • All varieties of chard and kale have a long growing season and a very rewarding even when given only a small space. I especially love that you can harvest the outer leaves frequently and the center just continues to grow all season.
    • Herbs like basil, cilantro, parsley, mint, chives and dill are easy to grow and give instant flavor to everything from breakfast eggs, to cocktails and sauces.
    • Strawberries, raspberries, blueberries and blackberries keep us supplied with fruit from May through September. Plus growing your own berries gives the kids an easy diy snack and something to do when summer boredom hits- “just go pick berries!”
    Raspberry Kale Salad with Edible Flowers, shrub vinaigrette and grilled chicken - great seasonal summer dinner meal recipe idea

    Small space garden star salad

    Using all five “garden stars” this salad is fresh, flavorful, and nutritious. And if using your own produce, it could be very economical as well.

    Sweet, spicy and tangy this is one meal 15 minute meal is as almost too pretty to eat. But somehow always disappears. It’s a lovely, sturdy green salad that stays fresh even when dressed ahead of time. Perfect for potlucks, lunchboxes and picnics.

    Ingredients

    Raspberry Kale Salad with Edible Flowers, shrub vinaigrette and grilled chicken - great seasonal summer dinner meal recipe idea
    • Kale – or other sturdy green like swiss chard or cabbage.
    • Edible flowers – add a subtle spice, great texture and make for a beautiful unexpected topping. Don’t have them? Just leave them out or sprinkle on a bit of crushed red or aleppo pepper instead.
    • Raspberry Shrub Vinaigrette – made from local farmers market favorite, Cascade Shrub Farm Raspberry Citrus Shrub (a type of drinking vinegar). Combined fresh basil and olive oil it’s perfect for homemade dressing. No shrub? Use a red wine or other vinegar combined and some fresh or frozen fruit or a dollop of jam.
    Raspberry Kale Salad with Edible Flowers, shrub vinaigrette and grilled chicken - great seasonal summer dinner meal recipe idea
    • Pistachios – for crunch. Substitute with whatever mix of nuts and/or seeds you have.
    • Grilled chicken – shredded rotisserie, grilled, pan fried or quick poached chicken. Or leave it out all together.
    Raspberry Kale Salad with Edible Flowers, shrub vinaigrette and grilled chicken - great seasonal summer dinner meal recipe idea
    Raspberry Kale Salad with Edible Flowers, shrub vinaigrette and grilled chicken - great seasonal summer dinner meal recipe idea

    Raspberry Kale Salad with Shrub Vinaigrette

    Fresh, seasonal and light this Raspberry Kale Salad with Edible Flowers, shrub vinaigrette, grilled chicken and pistachios is a perfect warm weather meal.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Course: lunch, main, Main Course, Side Dish
    Cuisine: American
    edible flowers, kale, raspberries, shrub
    Servings: 4 servings
    Calories: 392kcal
    Author: Tristin Rieken

    Ingredients

    • 1 large boneless, skinless chicken breast cooked and sliced
    • 8 cups kale about 2 bunches
    • ½ cup fresh raspberries
    • ¼ cup pistachios roasted, salted and shelled
    • 1 medium scallion sliced
    • 6 large nasturtium flowers stems removed

    Raspberry Shrub Vinaigrette

    • ¼ cup raspberry citrus shrub
    • ½ cup olive oil
    • 1 tablespoon fresh basil sliced
    • salt and pepper

    Instructions

    • Combine shrub with basil and slowly whisk in olive oil. Season to taste with salt and pepper.
    • Wash kale well, remove stem and cut into bite sized pieces. Dry thoroughly.
    • Pour vinaigrette over kale and massage to coat evenly. 
    • Mix chicken, scallions and pistachios into the dressed kale. Top with raspberries and nasturtiums or other edible flowers.

    Notes

    The hearty greens make it a perfect choice for a pack ahead lunchbox meal. Add cold cooked quinoa or rice for a more complete meal.

    Nutrition

    Calories: 392kcal | Carbohydrates: 16g | Protein: 14g | Fat: 33g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 86mg | Potassium: 885mg | Fiber: 2g | Sugar: 1g | Vitamin A: 13541IU | Vitamin C: 167mg | Calcium: 216mg | Iron: 3mg
    Made this recipe? Please share!Mention @freshflavorful or tag #FreshFlavorfulLife
    Nutrition Facts
    Raspberry Kale Salad with Shrub Vinaigrette
    Amount Per Serving
    Calories 392 Calories from Fat 297
    % Daily Value*
    Fat 33g51%
    Saturated Fat 4g25%
    Cholesterol 18mg6%
    Sodium 86mg4%
    Potassium 885mg25%
    Carbohydrates 16g5%
    Fiber 2g8%
    Sugar 1g1%
    Protein 14g28%
    Vitamin A 13541IU271%
    Vitamin C 167mg202%
    Calcium 216mg22%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Enjoy!

    Pin for later!

    Raspberry Kale Salad with Edible Flowers, shrub vinaigrette and grilled chicken - great seasonal summer dinner meal recipe idea
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    Reader Interactions

    Comments

    1. KAREN FRADLEY

      June 15, 2019 at 7:03 pm

      5 stars
      I love how this salad came together. I didn’t exactly follow the recipe to a T; no chicken, strawberries instead of raspberries, walnuts instead of pistachios, and the ginger Shrub instead of the raspberry. Everyone loved it, even two teenagers!! I was so thrilled to find Shrub as a dressing ingredient!! I’ve never used it for anything other than a cocktail mixer, so thanks for the inspiration!!

      Reply
      • ONE armed MAMA

        June 15, 2019 at 7:04 pm

        So happy to hear it!! Thank YOU for coming back to share your take on the recipe ☺️

        Reply

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    Hello! I'm Tris. Welcome to Fresh Flavorful where I hope to inspire you with simple recipes and ideas to eat deliciously, entertain easily and adventure often. More →

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    Inspired by the beauty of gathering round a table Tristin Rieken shares ideas for living a Fresh, Flavorful Life!

    Inspired by the beauty of the Pacific Northwest recipe developer and food photographer, Tristin Rieken, shares easy recipes and simple ideas for eating, entertaining and adventuring your way to a Fresh Flavorful Life.

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