Kale, Spinach, Raspberry and Goat Cheese Salad

Your brain will thank you for this nutrient-packed journey to cognitive bliss. This Kale, spinach, raspberry and goat cheese salad beautifully balances the creaminess of the cheesy with the sharpness of the red onion. Perfect flavour with each bite!

Kale is high in carotenoids lutein and zeaxanthin. These antioxidants are key for eye health by reducing the risk of cataracts and macular degeneration.  Not only should you keep an “eye” out for these nutrients, they  also may reduce cholesterol and lower the risk of several cancers.

Recipe & Photography courtesy of Rose Reisman of Art of Living Well

This recipe originally appeared in Mind Over Matter Magazine Vol 2 Page 50

Kale, Spinach, Raspberry and Goat Cheese Salad

Kale, Spinach, Raspberry and Goat Cheese Salad Prep time: 15 mins


  • 4 cups baby spinach
  • 4 cups baby kale
  • 1/2 cup thinly sliced red onion
  • 1 cup fresh raspberries
  • 1/3 cup chopped almonds
  • 1/2 cup crumbled goat cheese
  • 1 1/2 Tbsp cider vinegar
  • 1 Tbsp olive oil
  • 1 Tbsp apple or orange juice concentrate
  • 1 tsp brown sugar
  • 1/2 tsp chopped garlic
  • 1/2 tsp Dijon mustard


  1. 1 To make the salad: Place the spinach, kale, onions, raspberries and goat cheese in a large serving bowl.
  2. 2 To make the dressing: Whisk together the cider vinegar, olive oil, apple juice concentrate, brown sugar, garlic and mus- tard in a small bowl. Pour the dressing over the salad and toss. Top with the chopped nuts.
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