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.
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.
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.
Get this Winter Kale Salad with Roasted Grapes and Persimmons on your holiday table NOW! #spon #kale #grapes Click To Tweet
Winter Kale Salad with Roasted Grapes, Persimmons, and Goat Cheese
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
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Preheat oven to 425 degrees.
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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.
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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.
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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.
