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Chopped Kale Salad with Grapes and Pistachios

Course Salad
Cuisine American
Keyword kale salad, kale salad with grapes
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings
Calories
Author Eva Fry

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.