Kale, Beet and Berry Salad with Raspberry Vinaigrette

Kale is one of those super foods that everyone who dreams of longevity should really make a part of their weekly ritual - as many days a possible! I love kale raw, cooked, baked into kale chips and blended into my juices and smoothies. I bought some gorgeous golden and red beets at the market and boiled them for this vitamin loaded super salad. The Raspberries on our bushes are just about finished, but the blackberries are in full swing. I had just enough raspberries to make a beautiful vinaigrette dressing and a few to spare as a garnish. Added in toasted pumpkin seeds and this salad will give you enough vitamins and minerals, antioxidants and energy needed to get through any type of day!

What You Will Need
Salad:
6-8 cups fresh kale leaves (Costco sells pre-washed organic bagged mixed kale)
2 medium golden beets, 2 medium red beets, boiled in skins, cooled, then skins removed and diced
1/2 small red onion, sliced thin
1/4 cup toasted pumpkin seeds
3/4 cup fresh raspberries and blackberries

Place kale greens in serving bowl; top with diced beets, red onion slices, pumpkin seeds and berries; serve with raspberry vinaigrette.

Vinaigrette:
1/4 cup avocado oil or grapeseed oil ( you want to use a mild flavoured oil)
1/4 cup raspberry vinegar
1 Tbsp Dijon mustard
1 Tbsp honey
1/4 cup crushed raspberries
Sea salt and fresh ground pepper, to taste

Whisk together vinegar, Dijon and honey; slowly whisk in oil until it forms an emulsion (thickens); stir in crushed berries; add salt and pepper to taste.