Raspberry Balsamic Baby Kale Salad with Roasted Beets, Orange & Goat Cheese
Raspberry Balsamic Baby Kale Salad with Roasted Beets, Orange & Goat Cheese
Description
Tender baby kale, roasted beets, juicy orange segments, creamy goat cheese, and toasted almonds come together with a bright Raspberry Dark Balsamic vinaigrette for a colorful salad that feels fresh, balanced, and elegant enough for entertaining.
Recipe Overview
Servings: 4
Prep Time: 20 minutes
Cook Time: 35–45 minutes
Total Time: 55–65 minutes
Ingredients
Raspberry Balsamic Vinaigrette
⅓ cup Raspberry Dark Balsamic
¼ cup Arbequina Extra Virgin Olive Oil
1 tablespoon fresh orange juice
1 teaspoon Dijon mustard
1 teaspoon finely minced shallot
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
Salad
6 cups baby kale, stems removed
3 medium roasted beets, peeled and cut into bite-size pieces
1 large Cara Cara or navel orange, segmented
⅓ cup crumbled fresh goat cheese (chèvre)
⅓ cup toasted sliced almonds
Optional: thinly sliced fennel or pickled red onion
Flaky sea salt, for finishing
1–2 teaspoons Raspberry Dark Balsamic, for finishing
Instructions
• Preheat oven to 400°F.
• Trim the beets, wrap them in foil, and roast for 35–45 minutes, or until fork tender.
• Let the beets cool slightly, then peel and dice into bite-size pieces.
• Toast the sliced almonds in a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant and lightly golden. Set aside to cool.
• In a small bowl or jar, whisk together Raspberry Dark Balsamic, orange juice, Dijon mustard, minced shallot, honey, salt, and black pepper.
• Slowly whisk in the Arbequina Extra Virgin Olive Oil until the vinaigrette is lightly emulsified.
• Place the baby kale in a large serving bowl. Add 1 tablespoon of vinaigrette and gently massage the kale for about 1 minute, just until slightly softened and glossy.
• Add the roasted beets, orange segments, toasted almonds, and goat cheese.
• Drizzle with additional vinaigrette as needed, using just enough to coat the salad without weighing it down.
• Finish with a light drizzle of Raspberry Dark Balsamic and a pinch of flaky sea salt if desired.
• Serve immediately.
Chef’s Tip
Massage the baby kale briefly with a spoonful of vinaigrette before adding the toppings. This softens the greens, helps the dressing cling, and keeps the salad tender without making it heavy.
Flavor Variations
• 25 Star Dark Balsamic creates a richer, more classic balsamic vinaigrette.
• Blackberry Dark Balsamic adds a deeper berry finish that pairs well with roasted beets and goat cheese.
• Lemon White Balsamic gives the salad a brighter citrus-style vinaigrette.
• Grapefruit White Balsamic adds a sharper citrus edge that works especially well with orange segments.
• Add thinly sliced fennel or pickled red onion for extra crunch and contrast.
Pairings
Serve with cedar plank salmon, herb-roasted chicken, pork tenderloin, grilled shrimp, white beans, warm sourdough, wild rice pilaf, or butternut squash soup. Complements Rosé, Pinot Gris, Sauvignon Blanc, or a light Pinot Noir.
Build Your Plate
Turn this recipe into a complete meal
Use this as a colorful salad framework: start with massaged baby kale and roasted beets, add a protein or hearty side, then finish with the balsamic and olive oil pairing.
Finished Meal
Raspberry Balsamic Baby Kale Salad with roasted beets, orange, goat cheese, toasted almonds, and herb-roasted chicken.
Protein
Cedar plank salmon, herb-roasted chicken, pork tenderloin, grilled shrimp, white beans, or lentils
Vegetables & Sides
Roasted beets, orange segments, toasted almonds, goat cheese, warm sourdough, wild rice pilaf, or butternut squash soup
Flavor Pairing
Raspberry Dark Balsamic with Arbequina Extra Virgin Olive Oil
Recipe Notes
The vinaigrette can be prepared ahead and refrigerated for several days. Shake or whisk before serving. Roast the beets ahead if needed, but assemble and dress the salad shortly before serving so the kale stays fresh, the almonds stay crisp, and the goat cheese keeps its creamy texture.
