Kale Salad With Grapes and Pistachios
This kale salad with grapes is a family favorite. The bitter kale is paired with sweet grapes, salty parmesan cheese, crunchy pistachios and a balsamic dressing that coats each leaf, so you never taste any bitterness from the kale.
A perfect recipe to make when grapes are on sale! The grapes add sweetness, texture and a little crunch to the salad, making a perfect pairing for the salty cheese and pistachios.
I was inspired by chef and nutritionist Ellie Krieger and her kale and grape salad. She uses toasted pine nuts rather than pistachios, which are equally as good, but I find I always have shelled pistachios on hand, so those are more accessible and add a fabulous crunch to the salad.
Even my 10-year-old, who often shies away from salads, took 2 helpings of this salad because she liked it so much. My husband said – this is a keeper – please add this to the regular rotation because it is delicious!
So – this is a winner I hope you also enjoy it!
Ingredients:
Simple real food ingredients are used in this salad.
- 4 cups fresh Tuscan kale (lacinato), stems removed and chopped or sliced into ribbons
- 1 cup red grapes halved
- 1/2 cup shelled roasted and salted pistachios
- parmesan cheese, freshly grated
Dressing
- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- kosher salt, to taste
- black pepper, freshly cracked, to taste
TIP: Hold each of the kale leaves upside down. Use one hand to hold the stem in place. Use your other hand and slide the leaves down and away from the stem. Then roll up each of the Kale leaves and slice thinly to get ribbons.
The salad is incredibly easy to pull together, simply remove the stems off the kale and cut it into ribbons or chop it finely.
Prepare the dressing by combining the olive oil, Dijon mustard and balsamic vinegar in a small mason jar or bowl and whisk together until combined.
Pour the dressing over the salad and mix well to coat each leaf.
Add the grapes and pistachios. Toss gently to combine. Grate parmesan cheese over the top and enjoy.
See Recipe Ideas for Grapes on Sale
Grilled Flatbread With Brie, Grapes and Arugula
Ingredients
- 4 cups fresh Tuscan kale lacinato, stems removed and chopped or sliced into ribbons
- 1 cup red grapes halved
- 1/2 cup shelled roasted and salted pistachios
- parmesan cheese freshly grated
- Dressing
- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- kosher salt to taste
- black pepper freshly cracked, to taste
Instructions
- TIP: Hold each of the kale leaves upside down. Use one hand to hold the stem in place. Use your other hand and slide the leaves down and away from the stem. Then roll up each of the Kale leaves and slice thinly to get ribbons.
- The salad is incredibly easy to pull together, simply remove the stems off the kale and cut it into ribbons or chop it finely.
- Prepare the dressing by combining the olive oil, Dijon mustard and balsamic vinegar in a small mason jar or bowl and whisk together until combined.
- Pour the dressing over the salad and mix well to coat each leaf.
- Add the grapes and pistachios. Toss gently to combine. Grate parmesan cheese over the top and enjoy.
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