Autumn Kale Salad Recipe

Name: Autumn Kale Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kale Salad; 1 bunch black Kale (Lacinato Kale); about 24-26 leaves; 1 large watermelon radish or 4 breakfast radishes, thinly sliced and quartered; 1 small shallot, thinly sliced; 2 cups black grapes, sliced in half; 1 cup spiced nuts; 1 cup cooked Rancho Gordo Christmas Limas (or other black bean); 1/2 cup dressing (see below); juice of a 1/2 lemon; Dressing; 1/4 cup fresh squeezed orange juice; 3 tablespoons fresh lemon juice; 2 tablespoons champagne vinegar; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; 1 tablespoon fresh thyme leaves (make it a heaping tablespoon); 1/2 cup olive oil

Servings: persons

Kale Salad
1 bunch black Kale (Lacinato Kale); about 24-26 leaves
1 large watermelon radish or 4 breakfast radishes, thinly sliced and quartered
1 small shallot, thinly sliced
2 cups black grapes, sliced in half
1 cup spiced nuts
1 cup cooked Rancho Gordo Christmas Limas (or other black bean)
1/2 cup dressing (see below)
juice of a 1/2 lemon
Dressing
1/4 cup fresh squeezed orange juice
3 tablespoons fresh lemon juice
2 tablespoons champagne vinegar
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon fresh thyme leaves (make it a heaping tablespoon)
1/2 cup olive oil

1
Remove the ribs of the kale, then wash and chop into a dice. You should have about 4 cups packed.
2
Thinly slice the watermelon radish and then quarter the slices.
3
Thinly slice the shallot and place in a bowl of fresh water while you are prepping the rest of the ingredients for the salad. When you are ready to toss the salad, dump the water out and squeeze the excess water out of the shallots. This helps take out the raw taste from the onion.
4
In a large bowl combine the kale, radishes, shallots, grapes, spiced nuts, beans and 1/2 cup of the dressing.
5
Toss the salad. Let the salad sit for a minimum of 30 min before serving so that the kale soaks up the flavor of the dressing.
6
When just about to serve, squeeze the juice of a half of a lemon over the salad and toss one more time. I know it sounds crazy but just do it. It will really brighten up the flavor of the salad.
7
Combine first 6 ingredients and whisk in oil.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Kale Salad, 1 bunch black Kale (Lacinato Kale); about 24-26 leaves, 1 large watermelon radish or 4 breakfast radishes, thinly sliced and quartered, 1 small shallot, thinly sliced, and more.

Yes, Autumn Kale Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Autumn Kale Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions