Kale Salad With Oven-Dried Grapes, Toasted Walnuts, and Blue Cheese Recipe
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  • Extra-virgin olive oil, for greasing baking sheet and massaging kale leaves
  • 12 ounces (340g) red seedless grapes (about 1 large bunch; see note above)
  • 12 ounces (340g) kale leaves, hard ribs removed and leaves cut into large pieces
  • Kosher salt
  • 1 1/4 cups walnut halves (4 ounces; 115g)
  • 4 ounces (115g) creamy, salty-sweet blue cheese, such as Bleu d'Auvergne, Cashel Blue, or Maytag Blue, crumbled
  • 1 recipe Simple Vinaigrette
  • Freshly ground black pepper



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