This Kale Grape Salad Recipe changed my view of raw kale. I love it! Packed with so many fresh and interesting flavors, I could eat this salad all day long!Kale has been one of the hippest, hottest, healthiest foods for a few years now.
(Well, it’s been one of the healthiest foods since forever.)
I love kale chips. Don’t most of us?
I also love kale sautéed until it caramelizes. Yum!
I didn’t, however, think I loved raw kale. At least, not until recently.This recipe is raw, through and through — and it’s absolutely amazing. I am totally tooting my own horn here — but I must.
This is one of the best salads ever! Really, best meals ever!When this Kale-Grape Salad recipe came together in my mind, it began with one ingredient — Thai Curry Paste (pictured below).
I hope you’ve made a batch, and if not, maybe this salad will inspire you.From there, I added the kale, something sweet, something hearty and something crunchy. I thought I was on to something, and I was so right.
It definitely exceeded my expectations when I actually tasted the final dish (in real life). I could eat this kale salad all day long!
Even if you don’t think you like kale, or raw kale, I really hope you’ll give this recipe a try. I think you’ll become a kale convert! It’s just an added bonus that kale is packed with so many healthy benefits.
Add it to your weekend recipes! Have a casual dinner party, or a lunch, or brunch!
- 2-1/2 tablespoons apple cider vinegar
- 2-1/2 tablespoons Thai Curry Paste (here's the recipe)
- 1 tablespoon honey
- ½ teaspoon sea salt
- 3-1/2 tablespoons grapeseed oil
- ¾-pound Lacinato kale (also known as Dinosaur, Tuscan or Black kale)
- Grapeseed oil for the pan
- ¾-pound baby Dutch yellow potatoes, washed, dried, and cut into bite-sized pieces
- 2 cups seedless red grapes, sliced in half lengthwise
- ⅔ cup pistachios
- 1 teaspoon honey
- In a small bowl, mix the vinegar with the curry paste, honey and salt. Slowly whisk in the oil and set aside.
- Wash and dry the kale. Then cut around the thick stems to remove them.
- Stack the kale leaves in piles (about 10 or so at a time).
- Roll the stack of leaves up as tightly as you can, and then slice as thinly as possible. This cut is called a Chiffonade.
- Place all of the kale Chiffonade in a large mixing bowl and toss it with the vinaigrette, being sure that all of the the leaves are well coated.
- Cover tightly with plastic wrap and marinate for at least 8 hours, and ideally overnight.
- Coat the bottom of a medium-sized sauté pan with grapeseed oil and place it over medium-high heat. Add the cut potatoes and cook until they are tender and golden brown, about 8 minutes. (Be sure to toss them around the pan every couple of minutes.) Let the potatoes cool to room temperature. (They can also be refrigerated as early as the day before you're serving the salad.)
- After the kale has marinated, add the grapes and potatoes and toss to combine.
- Place the pistachios on a plate, drizzle them with the honey, and sprinkle them on top.