Name: Autumn Grape, Goat Cheese & Pumpkin Seed Salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 bunch curly kale (I used purple kale here!); 1 cup organic grapes, washed & halved; ¼ cup goat cheese, crumbled; 2 tbsp red onion, minced; ¼ cup roasted (& salted) pumpkin seeds; 2 tbsp olive oil; ¼ tsp sea salt; 2 tbsp pure maple syrup; 2 tbsp Dijon mustard (or tahini)

AuthorHeather BlakeCategoryGluten-free, Salad, VegetarianDifficultyBeginner

A variation on my classic massaged kale salad, this early autumn salad is full of sweet & tangy flavors!

Yields4 Servings

Prep Time15 minsTotal Time15 mins

Salad:

1 bunch curly kale (I used purple kale here!)

1 cup organic grapes, washed & halved

¼ cup goat cheese, crumbled

2 tbsp red onion, minced

¼ cup roasted (& salted) pumpkin seeds

2 tbsp olive oil

¼ tsp sea salt

Dressing:

2 tbsp pure maple syrup

2 tbsp Dijon mustard (or tahini)

Wash and dry kale thoroughly (I used a salad spinner). Remove stem from each leaf of kale. Chop or tear into bite-sized pieces.

Drizzle 1-2 tbsp olive oil. Sprinkle with salt. Using your hands, massage oil & salt into kale, for 5-6 minutes, until kale is tender and bright green. (This makes it taste less bitter and enables your body to absorb the fat-soluble nutrients more effectively, not to mention it tastes great!)

Top with red onion, cheese, grapes, & pumpkin seeds.

In a separate bowl, whisk together dressing ingredients. Drizzle on top of salad.
Serve & enjoy!

Ingredients