Honeycrisp Kale Salad with Parmesan Vinaigrette
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A substantial fall salad combining crisp kale, juicy Honeycrisp apples, charred grapes, and pistachios with a tangy Parmesan vinaigrette. Bright and crunchy, it works as a light lunch or vegetable-forward side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- Avocado oil (or other high heat oil)
- 1 cup red grapes
- ⅓ cup panko breadcrumbs
- A pinch of garlic salt
- 5-6 cups chopped tuscan kale
- 1 large honeycrisp apple (thinly sliced (use a mandoline))
- 2 ounces parmesan cheese (cut into small cubes)
- ½ cup pistachios (roughly chopped)
- 2 tablespoons red wine vinegar
- 4 teaspoons honey
- 1 clove garlic (grated)
- 2 teaspoons dijon mustard
- ¼ cup freshly grated parmesan cheese
- ⅓ cup olive oil
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 493mg
- 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
- 549mg
- Calcium
- 342mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 493MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.