This delicious Warm Kale Salad with Grapes is the perfect Fall salad. It features sautéed kale and sweet, juicy coronation grapes with bright ribbons of carrot. Served with a creamy lemon salad dressing, this side dish is AIP, paleo, vegan and Whole30 compliant.
Warm Kale Salad with Grapes
This easy salad recipe features all of my favorite qualities – something sweet (grapes), something crunchy (carrots), and something warm (kale and mushrooms). Sautéing the kale not only introduces this warm element, it softens the kale leaves and helps reduce its natural bitterness in lieu of massaging kale with oil or an acidic solution.
The fresh, bright sweetness of carrots with the sweet-tart coronation grapes pairs really well with the more savory and earthy flavors of the sautéed mushrooms, onions, and kale. I love this combination of fresh and warm ingredients and the variety of tender and crunchy textures.
The delicious dressing made with freshly squeezed lemon juice and tigernut flour is the perfect complimentary creamy and tangy component.
Whether you’re looking for a quick side dish or light lunch, this kale and grape salad is simple and versatile. Its vibrant colors and deliciously balanced flavors make it an impressive crowd-pleaser.
Ingredients
Kale and Grape Salad
- olive oil
- red onion
- mushrooms – I used button mushrooms.
- curly kale – green or purple curly kale, or Tuscan kale if you prefer a slightly milder flavor. Other leafy greens like spinach or swiss chard would work really well.
- sea salt
- carrots – sliced into ribbons.
- coronation grapes – I love using coronation grapes in this kale salad because they’re my favorite grapes that are both sweet and tart, and the perfect size so I keep them whole. Feel free to use another variety of grapes like red or black seedless grapes and slice them in half for smaller bites. You can also use raisins or chopped dates instead of seedless grapes.
Lemon Salad Dressing
- lemon juice
- apple cider vinegar
- tigernut flour – you can also use maple syrup which offers a similarly light sweetness, but the dressing won’t be as creamy as with the tigernut flour.
- garlic powder
- sea salt
- olive oil – I like to use extra virgin olive oil.
How to Make Warm Kale Salad with Grapes
Step 1: Sauté the Vegetables
First, heat olive oil in a large skillet and sauté the onions for 3-4 minutes until they start to soften and turn translucent.
Then, add the mushrooms and sauté 3-4 minutes until they start to brown and become tender.
Next, add the kale in batches, stirring to combine with oil and allowing to wilt a bit before each subsequent addition and season to taste with salt.
Step 2: Combine with Fresh Vegetables
Remove from heat and transfer the sautéed kale, onions, and mushrooms to a large salad bowl. Top with sliced carrots and grapes.
Step 3: Make the Salad Dressing
Mix together the lemon juice, apple cider vinegar, garlic powder, tigernut flour, and sea salt in a small bowl or jar. Slowly whisk in the olive oil until an emulsion forms.
Step 4: Dress the Salad and Serve
Drizzle the dressing over the salad and toss to combine. Serve warm and enjoy.
Tips & Tricks
Preparing the Vegetables
- Wash and dry all the vegetables thoroughly.
- Remove the tough stems from the kale and roughly chop the leaves.
- Use a vegetable peeler or mandoline to peel and slice the carrots into long, thin ribbons.
- If using a larger variety of grapes you can cut them in half for a neater bite.
Don’t Overcook
Avoid overcooking the onions and mushrooms so that they don’t burn or toughen. Turn down the heat if necessary.
Similarly, take care not to overcook the kale. It should soften and be slightly wilted, but still be a bright green color.
Serving Suggestions
This salad goes really well with simple dishes like this Crispy Air Fryer Chicken, Gluten Free Chicken Thighs, Baked Fish with Sweet Potatoes or this Fish en Papillote. I often eat this alongside my AIP Beef Patties or Stuffed Sweet Potato Cakes.
Frequently Asked Questions
Can I make this salad in advance?
I don’t recommend making ahead the entire salad. Similarly, do not dress the salad ahead of time.
However, you can wash and prep all the vegetables ahead of time and store the components separately in the fridge until you’re ready to cook and assemble the salad, up to 2 days in advance.
You can sauté the onions, mushrooms, and kale up to a day in advance. Store them in the fridge and reheat gently on the stovetop before assembling the salad.
You can make the dressing ahead of time and store in the fridge. Dress the salad just before serving to prevent the kale from getting soggy.
Storage & Reheating Instructions
- Fridge: This warm kale and grape salad is best enjoyed fresh, as the kale will continue to soften overtime. Store leftovers in an airtight container in the fridge for 1-2 days.
Alternatively, store individual components separately in the fridge. Assemble and dress before serving.
Store the lemon tigernut dressing in an airtight container like a mason jar for up to 5 days. The olive oil may solidify in the fridge, so run the jar under hot water for a few seconds and shake well to recombine. - Reheating: If stored separately, reheat sautéed onions, mushrooms, and kale on the stovetop with some olive oil until warmed through.
More warm salads and sauteed greens:
- Roasted Delicata Squash Kale Salad
- Charred Cabbage and Broccolette Salad
- Swiss Chard Gratin
- Swiss Chard with Apples
Warm Kale Salad Recipe with Grapes
- Total Time: 20 minutes
- Yield: 3–4 servings 1x
- Diet: Vegan
Description
This delicious Warm Kale Salad with Grapes is the perfect Fall Salad. It features sautéed kale and juicy, sweet-tart coronation grapes with bright, crunchy carrot riboons. Served with a creamy lemon salad dressing, this side dish is AIP, paleo, vegan and Whole30 compliant.
Ingredients
Warm Kale Salad
- 2 TBSP olive oil
- 1 small red onion, sliced
- 1 cup button mushrooms, sliced
- 8 cups curly kale, washed and roughly chopped
- 1/4 tsp sea salt (plus more to taste)
- 2 carrots, sliced into ribbons
- 1 cup seedless grapes (red, black or coronation variety) sliced if desired
Lemon Tigernut Dressing
- 3 TBSP lemon juice (freshly squeezed)
- 2 TBSP apple cider vinegar
- 1/4 cup tigernut flour (or sub with 1 TBSP maple syrup)
- 1/4 tsp garlic powder
- 1/4 tsp sea salt
- 1/4 cup extra virgin olive oil
Instructions
- Add olive oil to a large skillet and heat on medium heat.
- Add sliced onion and saute 3-4 minutes until onions begin to soften and turn translucent.
- Add sliced mushrooms and saute 3-4 minutes until they start to soften and brown slightly.
- Add the kale in 3-4 batches, stirring to combine with oil and allowing to wilt a bit before each subsequent addition.
- Once all the kale has been added, add salt to taste.
- Remove from heat and transfer the sautéed vegetables to a large salad bowl.
- Top with sliced carrots and grapes.
- To make dressing, combine lemon juice, apple cider vinegar, tigernut flour (or maple syrup), garlic powder and sea salt in a bowl or jar. Whisk in olive oil to combine into an emulsion.
- Drizzle the dressing over the salad and gently toss to combine. Add additional sea salt to taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Stovetop, Assembled
If you loved this Warm Kale Salad with Grapes I would appreciate it if you would give it a rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
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