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Creamy Kale Salad with Raspberries and Feta ina. white bowl resting on a dark teal cloth with wooden serving utensils resting to the left of the bowl

Creamy Kale Salad with Raspberries and Feta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 30 reviews
  • Author: Whip & Wander
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 1 large salad 1x
  • Category: Salads & Dressings
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free


Lacinato kale is massaged with olive oil and salt until tender, then tossed with red cabbage, carrots, and green onions in a lightly sweet, zippy, and creamy dressing. To finish, the tender greens are treated to a generous sprinkle of crunchy sunflower seeds, fresh sweet raspberries, and salty feta cheese.



For the dressing:

  • 5 tbsp mayo
  • 2 tbsp red wine vinegar
  • 2 tbsp Dijon mustard
  • 1 tbsp honey

For the salad:

  • 2 heads (about 331 g) Lacinato/Italian kale, de-veined and roughly chopped
  • 2 tbsp garlic-infused olive oil (may sub for traditional olive oil, then add 2 cloves minced garlic after greens are massaged)
  • 1 tsp Kosher salt
  • 1/2 head red cabbage (about 354 g), thinly chopped
  • 111 g (about 1 cup) carrots, shredded
  • 32 g (about 3/4 cup) green onions, chopped
  • 3 tbsp sunflower seeds
  • 154 g (about 1 cup) fresh raspberries
  • 4 oz (just under a cup) feta cheese, crumbled


For the dressing:

  1. Add mayo, red wine vinegar, Dijon mustard, and honey to a medium bowl. Whisk until fully combined then reserve to the side.

For the salad:

  1. In a large mixing bowl, add the chopped kale and top with olive oil and salt. Massage by hand (kneading and gently squeezing the kale) for about 2 minutes. The kale should shrink in volume substantially as it tenderizes and the leaves will darken. If utilizing traditional olive oil instead of the garlic-infused olive oil, you can add the minced garlic in after the kale has been massaged.
  2. Add red cabbage, carrots, and green onions, and the reserved dressing. Toss to combine.
  3. Add sunflower seeds, raspberries, and feta cheese and gently fold in.


Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.


  • Serving Size: 1/6 of salad
  • Calories: 266
  • Sugar: 8 g
  • Sodium: 624 mg
  • Fat: 18 g
  • Saturated Fat: 4 g
  • Carbohydrates: 20 g
  • Fiber: 5 g
  • Protein: 8 g
  • Cholesterol: 15 mg