The Girl Who Ate Everything · by Christy Denney★ 4.5 (14)
Grape and Feta Kale Salad
NUTRITION · PER SERVING10M COOK
CAL 16%·PRO 15%
CARBS 28G35% OF CAL
3G FIBER4G OTHER21G TOTAL SUGAR
FAT 23G63% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A kale salad with grapes, walnuts, and feta in a honey vinaigrette. Sweet, salty, and quick to assemble.
sideamericansaladgluten freevegetarian
View the full recipe on The Girl Who Ate Everything →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 cups kale, torn into bite sized pieces
- 8 ounces red seedless grapes, halved ((about 1 3/4 cups))
- 3/4 cup chopped walnuts, toasted
- 1/2 cup crumbled feta cheese
- 2 tablespoons honey
- 2 tablespoons seasoned rice vinegar ((see Note))
- 1 tablespoon olive oil
At a glance
PER SERVING · TIME 10M
CAL 16%·PRO 15%
CARBS 28G35% OF CAL
3G FIBER4G OTHER21G TOTAL SUGAR
FAT 23G63% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 445mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 354mg
- Calcium
- 199mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 445MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.