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Sonoma Kale Salad with Pink Grapes and Mushroom-Pink Wine French dressing

The savory, mellow flavors of sautéed mushrooms tame this Sonoma Kale Salad with Pink Grapes and Mushroom-Pink Wine French dressing, all with the intense, candy pop of pink grapes. This salad will make you consider sunny afternoons picnicking in a winery! Considered one of my favourite issues to do, contemplating I stay in California. The factor that I really like most about this salad is that you simply create a savory heat mushroom-red wine French dressing within the sauté pan, which you then toss into the salad. This heat French dressing gently tenderizes the kale leaves, whereas offering a wealthy, umami taste. It’s elegant sufficient to serve at a fantastic feast, however straightforward and rustic sufficient to take pleasure in any evening of the week. And you may put the entire thing collectively in underneath quarter-hour. 

Make it a meal in a single by including tofu to the sauté pan, and serving it with a hearty soup or complete grain bread. Full of nutritional vitamins, minerals, fiber, and health-protective compounds from kale, mushrooms, and grapes, this can be a plant-based (vegan and gluten-free) masterpiece to your wholesome way of life. Strive totally different kinds of kale and mushrooms to combine it up a bit. Don’t overlook to sip a glass of wine whereas having fun with this recipe; you’ll quickly think about your self reclining on a blanket in a sunny, Sonoma winery. Ahh!

Learn to make this recipe with my video right here.


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This Sonoma Kale Salad with Pink Grapes and Mushroom-Pink Wine French dressing will make you consider sunny afternoons picnicking in a winery!

  • 1 small bunch kale
  • 2 tablespoons additional virgin olive oil
  • 1/2 small pink onion or 1 massive shallot, finely chopped
  • 8 ounces recent mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon marjoram
  • Sea salt and freshly floor black pepper (elective, as desired)
  • 2 tablespoons pink wine vinegar
  • 2 cups recent, pink grapes
  • ¼ cup coarsely chopped walnuts

  1. Finely chop washed, drained kale and place in a massive salad bowl.
  2. Warmth olive oil in a skillet and sauté pink onion or shallots, mushrooms, and garlic for about 7 minutes, simply till mushrooms are tender and brown, and liquid types in pan.
  3. Add marjoram, salt and pepper (as desired), and pink wine vinegar and stir properly to create a heat French dressing with the mushrooms.
  4. Spoon heat mushroom French dressing over kale and instantly toss along with tongs. As combination cools barely, use clear palms to therapeutic massage French dressing into the kale leaves.
  5. Toss in grapes and walnuts and serve.


Could add 8 ounces cubed tofu in step 2.


  • Serving Measurement: 1 serving
  • Energy: 105
  • Sugar: 7 g
  • Sodium: 31 mg
  • Fats: 7 g
  • Saturated Fats: 1 g
  • Carbohydrates: 11 g
  • Fiber: 2 g
  • Protein: 3 g

Key phrases: grapes, kale, salad, mushroom

Take a look at a few of my favourite plant-based salad recipes:

Mediterranean Persimmon White Bean Kale Salad
Arugula Salad with Radishes and Avocado and Truffle Lemon French dressing
Jade Pistachio Pear Salad

To study extra in regards to the well being advantages of mushrooms, try my weblog.

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