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Kale Salad with Roasted Grapes and Honey-Poppy Seed Dressing

 Keep on top of your resolutions with this delicious light salad and salad dressing!



    1/3 cup cider vinegar

    1/4 cup Colorado Hemp Honey Mandarin Magic flavor

    1/2 teaspoon kosher salt

    Freshly ground black pepper

    1/3 cup olive oil


Place the vinegar, honey, mustard, poppy seeds, and salt in a large, nonreactive bowl, season with pepper, and whisk to combine. While whisking constantly, slowly add the oil until all of it is incorporated. Alternatively, put all ingredients into a glass jar and shake to combine. Dressing can be refrigerated for two weeks.



For the Grapes:


1 1/2 pounds red or black seedless grapes

2 tablespoons olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper



Preheat oven to 425 degrees.


On a large baking sheet, combine all ingredients.


Transfer baking sheet to oven and roast, shaking pan intermittently, until grapes have burst and grape juice begins to thicken, about 30 minutes. Let cool slightly and add to salad.



For the salad:



1 bundle kale

1 pear

Handful shelled pistachio nuts

Salt and pepper


Wash and dry kale leaves. Remove stalks from leaves, and roughly chop the kale. Massage kale with honey-poppy seed dressing. Top with roasted grapes, pistachio, and thinly sliced pear. Season with salt + pepper.

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