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Raw Summer Salad with Beets, Carrot, Edamame, Pumpkin Seeds, Kale and Goat Cheese with Honey Viniagrette -

Raw Kale Summer Salad with Goat Cheese and Honey Vinaigrette

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  • Author: Erin Jensen
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 1 salad 1x
  • Category: Salad
  • Method: Counter Top
  • Cuisine: American


Raw Kale Summer Salad with Goat Cheese and Honey Vinaigrette – a light and delicious vegetarian salad that is perfect for a yummy summer meal!


  • 1/2 cup tightly packed kale
  • 1/2 cup roasted/salted pumpkin seeds
  • 1/2 cup tightly packed carrot shavings (use vegetable peeler)
  • 1/2 cup edamame
  • 1/21 cup beets (peeled and cut into bite-sized pieces)
  • 2 oz goat cheese (crumbled or soft)
  • 2 Tablespoons honey
  • 2 Tablespoons olive oil
  • 1 Teaspoon white vinegar
  • pinch of salt


  1. In good-sized bowl add kale, edamame, beets, carrots, pumpkin seeds and goat cheese.
  2. In smaller bowl, add honey, olive oil, white vinegar and a pinch of salt – whisk.
  3. Serve salad with vinaigrette on the side …. and maybe some extra cheese just in case people want more.