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A white ceramic bowl holds a carrot raisin kale salad. A fork rests nearby.
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Carrot Raisin Kale Salad

Author - Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yields: 4 servings


For the salad

  • 1 bunch curly kale
  • 2 cups cooked quinoa
  • 3 large carrots, peeled and chopped
  • 1 large apple, chopped
  • 1/3 cup raisins
  • 1 1/2 cups cooked chickpeas (1 can, drained and rinsed)

For the creamy curried dressing

  • 1/2 cup walnuts, soaked for 2 hours and drained (substitute cashews)
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons apple cider vinegar
  • 2 pitted Medjool dates
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons curry powder
  • 1/2 cup water


  • Remove the kale leaves from their stems. Wash, dry, and chop the kale into bite-sized pieces.
  • Blend all dressing ingredients in a food processor or high speed blender till smooth.
  • Pour about 1/2 cup of the dressing over the kale in a large mixing bowl. Massage with your hands till the kale has softened a bit. Add the remaining salad ingredients to the bowl. Add the remaining dressing and toss to combine.