AuthorHeather BlakeCategory, , DifficultyBeginner

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)

1

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

2

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!)

3

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

4

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

Ingredients

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)

Directions

1

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

2

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!)

3

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

4

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

Autumn Grape, Goat Cheese & Pumpkin Seed Salad

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