Kale and Radicchio Salad with Raspberry Vinaigrette

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  • Level: Easy
  • Total: 1 hr 35 min (includes cooling time)
  • Active: 30 min
  • Yield: 4 to 6 servings
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1/4 cup olive oil

1/4 cup white balsamic vinegar 

1 tablespoon Raspberry Syrup, recipe follows

1/2 teaspoon kosher salt 

Freshly ground black pepper 

1 bunch Tuscan kale, center ribs removed and leaves chopped into ribbons 

1 small head radicchio, chopped into ribbons 

1 pint raspberries 

3 ounces ricotta salata, cubed 

1/4 cup chopped pecans 

Raspberry Syrup:

1 cup sugar

2 tablespoons fresh lemon juice 

2 pints raspberries 


  1. Combine the oil, vinegar, Raspberry Syrup, salt and pepper in a jar. Seal with a lid and shake until emulsified. Place 2 tablespoons of the dressing in a large bowl. Add the kale and gently massage until it is evenly coated with the dressing.
  2. Add the radicchio, raspberries, ricotta and pecans and toss with the remaining dressing. Season with salt and pepper and transfer to a serving bowl.

Raspberry Syrup:

  1. Place the sugar and 2 cups water in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved, 3 to 4 minutes. Add the lemon juice and raspberries and simmer, stirring occasionally, until the raspberries have broken down, about 10 minutes. Pour the mixture through a strainer and return to the pot. Simmer over medium heat until the syrup has thickened, about 10 minutes more. Let cool completely, then pour into an airtight container and store in the refrigerator for up 2 weeks.