Greens, Grapes and Granola Breakfast Salad Recipe

Name: Greens, Grapes and Granola Breakfast Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small head kale, stemmed and torn into bite-size pieces, or 8 cups baby kale; 2 limes; Kosher salt; 2 tablespoons virgin or extra-virgin coconut oil; 1/2 cup plain yogurt; 1 tablespoon apple cider vinegar; 1 tablespoon ground flaxseeds, optional; 1 teaspoon honey; 1 heart of romaine, cut into bite-size pieces; 2 Granny Smith apples, cut into bite-size pieces; 1 cup green grapes, halved lengthwise; 1/2 cup of your favorite granola; 1/2 cup loosely packed fresh parsley leaves

Servings: persons

1 small head kale, stemmed and torn into bite-size pieces, or 8 cups baby kale
2 limes
Kosher salt
2 tablespoons virgin or extra-virgin coconut oil
1/2 cup plain yogurt
1 tablespoon apple cider vinegar
1 tablespoon ground flaxseeds, optional
1 teaspoon honey
1 heart of romaine, cut into bite-size pieces
2 Granny Smith apples, cut into bite-size pieces
1 cup green grapes, halved lengthwise
1/2 cup of your favorite granola
1/2 cup loosely packed fresh parsley leaves

1
Put the kale in a large bowl, add the juice of 1 lime and a large pinch of salt, and rub the juice and salt into the kale with your hands.
2
Let sit in the refrigerator overnight to tenderize.
3
Melt the coconut oil in a microwave-safe small bowl in the microwave in 30-second increments, stirring in between.
4
Whisk the oil with the yogurt, 1/2 the zest and all the juice of the remaining lime, 2 tablespoons water, vinegar, flaxseeds if using, honey and 1/2 teaspoon salt in a small bowl.
5
Add the romaine, apples, grapes, granola and parsley to the bowl of kale.
6
Toss with the dressing to combine.
7
Taste and adjust the seasoning with salt if needed.
8
Divide among 4 serving bowls, and serve.

190

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 13 ingredients. The key ingredients include: 1 small head kale, stemmed and torn into bite-size pieces, or 8 cups baby kale, 2 limes, Kosher salt, 2 tablespoons virgin or extra-virgin coconut oil, and more.

Yes, Greens, Grapes and Granola Breakfast Salad falls under the Breakfast 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!

Greens, Grapes and Granola Breakfast Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions