2 1/2 Cups Raw Baby Kale
3/4 Cup Red and Green Grapes Sliced in Half
1 TBSP Pistachio Nutmeats
2 TBSP Black Currant Balsamic Vinegar by Gourmet Blends
1 TBSP Goat Cheese

This recipe was created by the goodies in my fridge just screaming to be put together in a salad. Grapes are by far my honey’s favorite fruit, and he keeps saying how much he dislikes kale, so this was an experiment gone right! He loved this salad and said “it’s a hit.” Not too bad coming from someone who is a self declared kale detester!

I have long been telling anyone who will listen that baby kale is more tender than “regular” kale and that it has a texture more similar to a light arugula. So I decided to convert my honey with the more tender of the kales and mix in his favorite fruit, grapes.

But one type of grape would not do, oh no! Opting for red AND green grapes did the trick with all grape-bases covered. A salad like this needed crunch but with a creamy flavor since the greens are earthy and the grapes are so sweet, hence adding pistachio nutmeats (unsalted of course!). Goat cheese coupled with Black Currant Balsamic Vinegar by Gourmet Blends ties all the flavors together. Toss it all around in a large bowl until the kale leaves are nicely coated. Your salad is now ready to serve.


Vegetarian, gluten free, side salad, summer salad, picnic perfect, no cook recipe.

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