Grape Salad with Kale
This beautiful salad with grapes is perfect for any Fall dinner party, Thanksgiving dinner, or Sunday night supper!
Servings: 10 people
Calories: 49kcal
Equipment
- 1 cutting board and sharp knife
- 1 salad bowl
Ingredients
- 1 large bunch of kale
- ¾ cup red seedless grapes
- ½ cup cherry tomatoes
- 1 medium radicchio
- ½ cucumber
- 2 tbsp. crushed walnuts
- ¼ cup blue cheese crumbles
- 1 tsp. olive oil
- apple cider vinaigrette - optional dressing
Instructions
- Wash 1 large bunch of kale and remove leaves from stems. Break the leaves up into smaller pieces that will be easier to chew.
- Place kale in a mixing bowl and add 1 tsp. olive oil. Massage each leaf gently to break up the fibrous texture and make it a bit softer. Once massaged, remove into a salad bowl.
- Slice 1 radicchio into thin strips. Add sliced radicchio to the kale, mixing it up a bit so it's not just plopped on top.
- Slice ½ cucumber into small pieces and add to the salad bowl. Slice ½ cup cherry tomatoes and ¾ cup grapes in half. The grapes and cherry tomatoes look prettiest when they're turned sliced-side up in the salad.
- Sprinkle salad with 2 tbsp. crushed walnuts and ¼ cup blue cheese crumbles (or more if you’re a cheese lover). Drizzle with your dressing of choice (I prefer my apple cider vinaigrette), and serve.
Notes
The salad ingredients can be combined, without dressing, at least 4 hours before serving, as long as the bowl is covered with cellophane. Dress just before serving.
See post for detailed instructions with photos of the process.
Nutrition information is an estimate.
Nutrition
Serving: 6ounces | Calories: 49kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 43mg | Potassium: 100mg | Fiber: 1g | Sugar: 2g | Vitamin A: 651IU | Vitamin C: 8mg | Calcium: 39mg | Iron: 0.3mg