Description
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.
Ingredients
Scale
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
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 turn translucent.
- Add sliced mushrooms and saute 3-4 minutes.
- Add 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 add to a large salad bowl and 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.
- Combine dressing and salad and add additional sea salt to taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salads