Roasted Grape Kale Salad with Maple Vinaigrette
A super simple green salad recipe topped with roasted grapes, toasted walnuts, crumbled goats cheese and a classic, simple maple vinaigrette.
- Prep Time: 5 miniutes
- Cook Time: 25 minutes
- Total Time: 30
- Yield: 4
- Category: Salad
- Method: Roasting
Ingredients
Units
- 1 head of kale, chopped
- 2 bunches seedless red/purple grapes
- 1 cup halved walnuts, toasted
- 1/2 cup goat cheese
- 1/3 cup olive oil
- 1 Tbs apple cider vinegar
- 1 Tbs pure maple syrup
- 1 Tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Pre-heat the oven to 400 degrees. Place the grapes on a rimmed baking sheet and roast for 20-25 minutes. Remove the grape before they begin to crack open. Set aside to cool.
- Toast the walnuts in the oven for 5-8 minutes, until fragrant and golden brown. Set aside to cool.
- Meanwhile, roughly chop the rinsed kale and assemble in a salad bowl or onto a serving platter.
- Add all of the ingredients for the vinaigrette in a small bowl and whisk.
- Add the toppings to the salad and drizzle some of the dressing over the top. Serve immediately.
Notes
Add sliced shallot for a bit of an extra bite, or crispy prosciutto for added protein.
Keywords: roasted grape salad, fall salad recipe, winter salad recipe
