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Kale Salad with Roasted Grapes and Honey-Poppy Seed Dressing

Honey-poppy seed dressing


  • 1/3 cup cider vinegar
  • 1/4 cup Colorado Hemp Honey Tangerine Tranquility flavor
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/3 cup olive oil


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

Roasted 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 


  1. Preheat oven to 425 degrees.
  2. On a large baking sheet, combine all ingredients.
  3. Transfer baking sheet to oven and roast, shaking pan intermittently, until grapes have burst and grape juice begins to thicken (about 30 minutes).
  4. Let cool slightly and add to salad.

Kale salad


  • 1 bundle kale
  • 1 pear
  • Handful shelled pistachio nuts
  • Salt and pepper


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

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