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Golden Raisin Kale Salad with Red Wine Vinaigrette

Perfect fall kale salad with sweet golden raisins

Course Salad
Cuisine American
Prep Time 15 minutes
Servings 8 servings



  • 2 bunches lacinato/dinosaur kale washed and dried
  • 1/4 cup toasted sunflower seeds
  • 1/2 cup golden raisins
  • 3 carrots ribboned or spiralized


  • 1/4 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons water
  • 1 teaspoon salt
  • ½ teaspoon ground pepper


  1. To a blender, add the vinegar, mustard, garlic, olive oil and water
  2. Destem the kale and chop or tear the leaves into small pieces.
  3. Place the kale in a large bowl and toss with vinaigrette. There may be some vinaigrette leftover. Set in the fridge for at least 3 hours or up to 12 hours.
  4. Top with sunflower seeds, raisins, and carrots.