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Kale and Radicchio Salad with Roasted Grapes

Leigh Belanger
It may be ubiquitous, but we can’t quit kale. The cruciferous veggie’s sturdy leaves and mineral flavor star in this salad, while sweet roasted grapes take the edge off bitter radicchio.
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Ingredients
  

Ingredients

Roasted Grapes

  • 2 cups red grapes rinsed
  • 1 tablespoon olive oil
  • 4 to 5 sprigs fresh thyme
  • Sea salt to taste
  • Ground black pepper to taste

Dressing

  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 2 tablespoons apple cider vinegar
  • ¼ cup olive oil
  • ⅛ teaspoon sea salt

Salad

  • 1 small bunch lacinato kale stems removed, torn into 1-inch pieces
  • ½ head radicchio torn into 1-inch pieces
  • ½ fennel bulb cored and thinly sliced
  • 2 ounces aged Havarti crumbled
  • 2 tablespoons pumpkin seeds toasted
  • Maldon sea salt to taste

Instructions
 

Instructions

    Roasted Grapes

    • Heat oven to 375°F. In a large bowl, toss all ingredients. Transfer to a rimmed baking sheet and roast 20 minutes. Remove from oven, discard thyme, and set aside to cool.

    Dressing

    • While grapes are roasting, whisk together mustard, honey, and vinegar in a small bowl. Whisk in oil in a slow stream. Stir in salt.

    Salad

    • Rinse and dry kale and radicchio and toss together in a large salad bowl. Add fennel and grapes. Toss with vinaigrette until coated thoroughly. Garnish with Havarti and pumpkin seeds and sprinkle with Maldon salt.