Kale Salad with Blue Cheese, Toasted Walnuts, and Grapes

This simple salad was not what I intended to make for dinner last week. I meant to make this salad, but I got lazy and took the easy way out. Surprise, surprise! It tasted amazing. Is it better than the original recipe? I don’t know. But who knew grapes would taste sooo good in a salad? It really changed my perspective on grapes. The so-so fruit isn’t so-so bad on a bomb salad.

What did I do differently? I didn’t dehydrate the grapes; give the kale a pre-dressing (aka massage in olive oil); and for most of my servings, didn’t toast the walnuts. So if you’re too lazy to toast walnuts like I was for most of my meal prep, you’ll be fine. All you’re missing is an accentuated nutty, walnut flavor.

I’ll definitely make this salad again and probably never dehydrate the grapes unless I have three hours to spare and want to get funky. I mean I’d be interested to find out what homemade raisins taste like. One day!

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How I made it

  1. Tear and wash kale leaves. Pour 2 teaspoons of this salad dressing and massage the kale with your hands (or spoon if you’re lazy)
  2. Halve the grapes
  3. Toast the walnuts on the stovetop in a pan on medium low until fragrant
  4. Crumble blue cheese
  5. Combine

 

 

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