Winter Kale Salad with Roasted Grapes, Persimmons, and Goat Cheese

Winter Kale Salad

Thank you to Sprouts Farmers' Market for sponsoring this post.

Our collective love affair with kale definitely isn’t and shouldn’t be over, at least according to Jenn Louis, a restaurant chef who is soon to publish a cookbook devoted entirely to the subject of leafy greens. I have to say, I agree with Jenn. Never mind that kale is a nutrition powerhouse, it is also tasty and enormously versatile. Case in point is today’s recipe for Winter Kale Salad, a new staple of my seasonal table.

While I still routinely pick up bushy bunches of Lacinto and Russian kale at the market, I’ve taken a liking to pre-washed baby kale, which is less coarse and bitter. Sprouts Farmers Market sells it in generous containers that make it easy to toss into quick salads or stir into scrambled eggs.  No washing, stemming, or chopping required. 

Winter Kale Salad with Roasted Grapes, Persimmons, and Goat Cheese

The other goodies nestled amongst the greens include roasted grapes, persimmons, and fresh goat cheese. I also occasionally toss a small handful of pistachios or pecans into the salad if the mood strikes. As for the roasted grapes, that’s a new one in my kitchen and I’m becoming a bit of a junkie in that regard. The roasting process brings out the grapes’ natural sweetness, with an almost caramelized flavor, a perfect counterpoint to the hearty kale. 
Winter Kale Salad with Roasted Grapes, Persimmons, and Goat Cheese

Include this salad on your holiday  menu to bring some brightness (and nutrition) to your buffet. Or, make it for a weeknight supper paired with roasted chicken breasts or grilled pork chops.

For more healthful holiday recipes, head over to the Sprouts Farmers Market website. And for more inspiration using kale you might like this Crispy Skillet Kale or this Kale Salad Kids Love.

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Winter Kale Salad

Winter Kale Salad with Roasted Grapes, Persimmons, and Goat Cheese

Add a colorful splash to your holiday table with this bright, seasonal salad. Roasting the grapes brings out their natural sweetness and makes a tasty counterpoint to the creamy cheese and ever-so-slightly bitter greens. Feel free to toss in a small handful of toasted pecans for a bit of crunch.
Course Salad
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 210 kcal
Author katiemorford

Ingredients

  • 1 pound red seedless grapes (about 2 cups of grapes)
  • 3 tablespoons plus 1 teaspoon extra-virgin olive oil , divided
  • Kosher salt
  • 1 tablespoon minced shallots
  • 2 tablespoons plus 1 teaspoon Champagne vinegar (or white wine vinegar)
  • ½ teaspoon Dijon mustard
  • 1 teaspoon honey
  • 6 handfuls Sprouts baby kale (about 3 1/2 ounces) (arugula can be substituted)
  • 2 Fuyu persimmons , peeled and cut into ¼-inch thick wedges
  • 2 ounces fresh goat cheese (chèvre)

Instructions

  1. Preheat oven to 425 degrees.
  2. Pick the grapes off the stem and put on a baking sheet lined with parchment or a silicone baking mat. Add 1 teaspoon olive oil and 1 pinch salt to the grapes and toss to coat. Roast grapes for 30 to 40 minutes until they begin to wither and brown, shaking the pan halfway through. Remove from oven.
  3. To make the vinaigrette, put the shallots, vinegar, mustard, honey, and a generous pinch of salt in a small bowl and whisk until blended. Add 3 tablespoons olive oil and whisk until blended.
  4. Put the kale in a large bowl or platter and toss with enough of the vinaigrette to lightly coat. It’s okay to be a bit aggressive to ensure each leaf is adequately dressed. You will likely have a little leftover dressing to store in the fridge for your next salad. Add the persimmons, grapes, and goat cheese to the kale, breaking the cheese into small pieces as you go. Toss the salad again, adding a little more dressing and more salt if needed. Serve immediately.

Comments

12.02.2016 at 11:39 AM #

Jessica @ Nutritioulicious

I still haven’t gotten on the kale train for the most part, but that baby kale looks so much more tender – I’ll have to give it a try! I love, love, love roasted grapes and they are delicious with goat cheese and toasted pecans or pistachios.!

12.02.2016 at 11:39 AM #

katiemorford

Baby kale could be a game changer for you. Far less work that stemming and chopping a head of kale, too.

12.03.2016 at 1:08 PM #

Lynda

Thinking about serving this as part of a holiday dinner party and wondering if it is possible to roast the grapes ahead of time? The roasted grapes sound like a key contributor to the salad but I guess another idea might be substituting pomegranates or dried cranberries? Would love your thoughts. Thanks!

12.03.2016 at 1:08 PM #

katiemorford

Yes, you can absolutely roast them ahead of time. I do think pomegranate would be a great substitution as well.

12.04.2016 at 5:54 AM #

Janice Bissex

Liz and I got a box of persimmons from a blog reader a few years ago and had fun cooking with them. What a fun way you have used persimmons!

12.04.2016 at 7:17 PM #

Julie @ RDelicious Kitchen

great idea to roast the grape. I’m sure that adds an extra pop of flavor.

12.09.2016 at 11:32 AM #

Aggie

I just had my first persimmons this past week and I am in love. What a beautiful salad!

02.01.2017 at 2:09 AM #

[email protected]

I’m thinking of adding this salad for the weekend’s family gathering! I’m sure they would love this! Is there an alternative for baby kale? I’m not sure if I’ll be able to buy one out here. Is Collard green okay as a replacement for baby kale? Let me know soon.. Thanks a lot!

02.01.2017 at 2:09 AM #

katiemorford

I would probably use arugula in place of the kale. I’m guessing you won’t be able to find persimmons at this point in the season. You could leave them out or substitute tangerines or oranges cut like I’ve instructed in this recipe http://www.momskitchenhandbook.com/recipes/chicken-orange-and-avocado-salad-with-toasted-pumpkin-seeds/.

03.15.2017 at 5:54 AM #

Julia Walters

I love eating a healthy salad. I love dijon mustard! Thanks for sharing this recipe. I will be making this real soon. And I hope my loved ones would like it too. I am just wondering if I can add some pepper in your recipe? Will it taste differently?

03.15.2017 at 5:54 AM #

katiemorford

Yes…feel free to add freshly cracked black pepper. That would be a nice addition.

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