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Sautéed Kale Salad with Grapes


This delicious Sautéed Kale Salad with Grapes is the perfect Fall Salad. It’s AIP, paleo, vegan and Whole30 compliant with sweet and savory notes and a variety of textures.



Sautéed 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
  • 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 


  1. Add olive oil to a large skillet and heat on medium heat.
  2. Add sliced onion and saute 3-4 minutes until onions begin to turn translucent.
  3. Add sliced mushrooms and saute 3-4 minutes.
  4. Add kale in 3-4 batches, stirring to combine with oil and allowing to wilt a bit before each subsequent addition.
  5. Once all the kale has been added, add salt to taste.
  6. Remove from heat and add to a large salad bowl and top with sliced carrots and grapes.
  7. 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.
  8. Combine dressing and salad and add additional sea salt to taste.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salads

Keywords: kale salad, sauteed kale salad, carrots, grapes, mushrooms, onions, aip, paleo, vegan, whole30