Tuscan Kale Salad with Grapes , Toasted Walnuts & Honey Garlic Vinaigrette



Yield 4 Servings



TIP: Hold each of the kale leaves upside down. Use one hand to hold the stem in place. Use your other hand and slide the leaves down and away from the stem. Then roll up each of the Kale leaves and slice thinly to get ribbons.


  1. In a small bowl whisk together the ingredients for the dressing. Add dressing into the kale leaves and combine very well. Let sit for about 15 minutes.
  2. Add grapes & walnuts to the salad and toss gently. Topp off with generous amount of freshly grated pecorino romano and enjoy!

Recipe by The Chutney Life at