Description

A sturdy, vibrant chopped salad featuring massaged Lacinato kale and spinach, crisp apples, grapes, toasted walnuts, and feta cheese, all tossed in a sweet and tangy balsamic vinaigrette. Perfect for summer parties as it holds up well in heat and can be prepped ahead.

Ingredients

Scale

1 large bunch Lacinato (Dinosaur) kale (about 6–8 cups chopped, stems removed)
4 cups packed baby spinach
1 medium red onion, finely diced
2 medium crisp green apples (like Honeycrisp or Fuji), diced
1 cup red grapes, halved
1 cup walnuts, toasted and roughly chopped
1 cup feta cheese, crumbled
1 medium red bell pepper, diced
1/3 cup balsamic vinegar
1/2 cup extra virgin olive oil
2 tablespoons honey
1 teaspoon Dijon mustard
1 clove garlic, minced
Kosher salt and black pepper, to taste

Instructions

Remove stems from kale. Stack leaves, roll tightly, and slice into thin strips, then chop into bite-sized pieces.
Massage the chopped kale with a little olive oil and a pinch of salt for 2-3 minutes until it turns darker green and softer.
Toast walnuts in a small skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly browned. Let cool and chop roughly.
In a small bowl or jar, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, minced garlic, salt, and pepper until emulsified.
Dice red onion, apples, and red bell pepper into small uniform pieces. Halve the grapes.
In a large mixing bowl, combine massaged kale, spinach, apples, onions, bell peppers, and grapes.
Drizzle about 3/4 of the dressing over the salad and toss gently to coat. Add crumbled feta and toasted walnuts last.
Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
Right before serving, drizzle with remaining dressing, give a final toss, and garnish with extra walnuts and feta if desired.

Notes

Massage the kale thoroughly to break down fibers and remove bitterness. Toast walnuts for better flavor. If using curly kale, massage for a longer time. Soak diced red onion in ice water for 10 minutes to mellow the bite. Store dressing separately if making more than 2 hours ahead to prevent wilting. Do not freeze this salad.

Prep Time: 30 minutes
Cook Time: 5 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 12
Sodium: 320
Fat: 14
Saturated Fat: 4
Carbohydrates: 22
Fiber: 4
Protein: 6

Keywords: kale salad, spinach salad, labor day recipe, summer party salad, chopped salad, balsamic vinaigrette, healthy side dish, make ahead salad