Warm Kale Salad with Grapes

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.
• 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.

Lemon Salad Dressing

• lemon juice
• apple cider vinegar
• tigernut flour
• garlic powder
• sea salt
• olive oil – I like to use extra virgin olive oil.

Ingredient Substitutions

• Spinach would work really well in this salad, as would another leafy green such as swiss chard instead of kale.
• 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.
• Cremini mushrooms are an easy substitute for the button mushrooms.
• In the salad dressing, you can substitute the tigernut flour with maple syrup for a non-Whole30 option. This offers a similarly light sweetness, but the dressing won’t be as creamy as with the tigernut flour.

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.

Frequently Asked Questions

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

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