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Epic Kale Salad with Grapes, Toasted Walnuts & Blue Cheese

Jennifer Hunt, RDN, LD
Print Recipe
Servings 6

Ingredients
  

  • 6 oz kale raw, stem removed and chopped into ribbons
  • 1/4 cup extra virgin olive oil
  • 3 tbsp lemon juice
  • 1/3 cup walnuts chopped
  • 1.5 oz crumbled blue cheese
  • 2 tsp honey
  • 1/4 tsp kosher salt
  • 1/8 tsp ground black pepper
  • 1 1/2 cup seedless grapes sliced in half

Instructions
 

  • In the bottom of a bowl, whisk together olive oil, lemon juice, salt, pepper, and honey.  
  • Add in kale and toss until coated in dressing. Top with grapes and refrigerate for 1-2 hours to allow kale to soften (can make this part the day before if desired). 
  • Before serving, toast walnuts in a dry, non-stick pan over medium heat until lightly golden brown, about 5 minutes. Top kale salad with walnuts and blue cheese.  Enjoy!

Notes

  • Bagged kale often has stem pieces which are inedible raw; choose fresh bunched kale at the grocery store or farmer’s market.
  • Vinaigrette and grapes sink to the bottom.  Make sure to toss salad before serving.
  • If not a blue cheese fan, swap for goat cheese or feta cheese or even diced avocado for a dairy-free version!
Serving Ideas
  • Top with grilled chicken or salmon for a complete meal packed with protein, healthy fats and fiber!
  • Toss on some steamed and lightly salted edamame (out of pod) for a vegetarian lunch or light dinner.
  • Swap out the grapes for sliced oranges or mandarin oranges for a citrusy sweet punch!
Nutrition
Calories 185; Fat 16g; Saturated Fat 3g; Cholesterol 5mg; Sodium 192mg; Potassium 239mg; Carbohydrate 9g; Fiber 2g; Added Sugar 2g; Natural Sugars 6g; Protein 4g