Recipe by Kristie B
"Delicious and light. We can't get enough of it."
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kale, cut into bite-size pieces
crumbled feta cheese
seasoned rice vinegar, or to taste
water, or to taste
Really enjoyed this. Kale by nature has a tougher texture than traditional salad lettuce and the walnuts really stood up to the heartiness of the leaf. It's also not the best tasting leaf in the world so the sweetness of the grapes and the dressing worked so well. Feta added the saltiness and voila! You have a terrific salad that is oh so good for you. Thanks Kristie for the keeper!
Made this to take to a dinner gathering. When people heard it was kale they were skeptical, but in the end everyone seemed to really enjoy it. Other than cleaning the kale it was very easy to prepare. I made a few small variations (1) I toasted the walnuts to bring out their flavor (2) I used blue agave nectar instead of honey. Though it is no better for you than honey, to me it is more neutral than honey and lends sweetness while letting other flavors come through and I did do equal parts of the liquids in the dressing per the author's review of this recipe and I only added a little shot of water but wished I hadn't done that and (3) I added quite a bit of fresh ground pepper and a little salt to the dressing, that was good, it didn't need more. Next time I would probably try a softer goat cheese as one of the other reviewers did. Seems like it would add a nice creaminess that was lacking with the feta. Great recipe, thank you!
I posted this recipe and it looks like admin changed it up a bit. For the dressing I always use equal parts honey, seasoned rice vinegar and olive oil. That makes it so easy to adjust to a smaller or larger salad. If I'm making a small batch maybe just a quarter cup of each. for larger salads (or if I'm making extras to keep for another day) I sometimes make it with a full cup of each. Keep it simple :) Also the water in my kale (if I've just washed it)waters down the dressing a bit anyway.
Wow, this is a new favorite! A friend gave me some kale and not being that familiar with it, I went looking for a way to use it, and came up with this recipe. I already had Honey Garlic Vinaigrette by DAWNER119 (also on this site) made up and in the refrigerator, so I used that as my dressing, rather than the one indicated in this recipe. The only other change I made was to use toasted almonds instead of walnuts. I cut the kale into about 1/4” strips and tossed it with the dressing. I then sprinkled on the grapes, feta and almonds. It was delicious and one we’ll be enjoying again! Thank you!
Delicious as is, also love the dressing on any kind of lettuce!
Fantastic, especially to be so healthy! :) And ever better after it sits overnight. The dressing is wonderful and could be used on a variety of salads. Think I'll add an apple or two next time just to up the healthy quotient. P.S. I thought I couldn't stand kale no matter what, but am happy to know I was wrong. Thank you, Kristie!
I didn't have grapes, so I used 2 Fuji apples cut in very small cubes and some sliced cucumber cut in quarters. For the dressing just added 2 ounces of each; rice vinegar, olive oil and agave syrup (didn't have honey either, it turned out FANTASTIC!!!!
This is fantastic! I'm having company for lunch today and needed a kale salad recipe since I had no lettuce, only kale. I did not have feta, but used goat cheese, crumbled, instead. Also, I added a few dried cherries and cranberries. Looking forward to serving it today!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 272
Rated, reviewed, and ready to satisfy your sweet cravings.
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