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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.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 210 kcal
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.