This chopped kale salad recipe, with juicy grapes that add a pop of sweetness and toasted walnuts, is an easy and healthy vegetarian side dish for your next meal. Kale is among the most nutrient-dense foods containing fiber, antioxidants, calcium, vitamins C and K and iron.
Preparation time: 15 minutes
Yield: 4-6 side dish servings
- 8-10 cups curly kale greens
- 1 cup seedless grapes; green, red or purple
- 1/3 cup walnuts
- 1/4 cup olive oil
- 3 tablespoons rice or apple cider vinegar, or lemon juice
- 1 tablespoon honey (more to taste)
- 1 tablespoon Dijon mustard (more to taste)
Rinse and dry the kale. Remove the ribs of the kale leaves, remove stems and break into bite sized pieces.
Place walnuts on a cookie sheet and lightly toast in oven. Coarsely chop and set aside.
Blend together all of the dressing ingredients. Drizzle 1/2 of the dressing over greens and using clean hands massage until it’s bright green and shiny and the volume is reduced by about half. This helps to soften the leaves, and eliminate bitterness. Rinse and slice grapes in half, add remaining dressing, toss and serve.