cavolo nero salad with grapes

This cavolo nero salad with grapes is a delicious and healthy lunch or side recipe! It’s coated with a creamy dressing with miso.

If you’re a fan of the combination of sweet and savory, you’re going to love this cavolo nero salad with grapes. The salad has a sweet touch to it because of the addition of the grapes and some fresh apple. The sweet is accompanied by umami flavors with the addition of miso in the dressing and some grated parmezan

Cavolo nero is a type of kale that stems from Tuscany in Italy. It’s also called Tuscan kale or dinosaur kale. You could easily replace the cavolo nero with regular kale in this recipe.

Kale can be a bit tough to eat if you don’t prepare it properly. It needs to be massaged with a bit of oil first, so it wilts. The fibers in the kale will naturally break down a bit by this process, making the kale more tender and palatable.

Surprisingly, my husband, who is normally a kale hater, really liked this salad! He could’t stop eating it, so this recipe is definitely a winner!

Servings: 2

Ingredients:

• 180 grams cavolo nero kale
• 130 grams red grapes, halved if too large
• 1/2 green apple , chopped 
• Handful of pecans 
• 25 grams Parmesan cheese flakes
• 1/4 tsp olive oil

for the creamy miso dressing:

• 85 grams yogurt 
• 1 tbsp mayonaise
• 1 full tsp white miso
• 2 full tsp honey 
• Sea salt and pepper 

Method:

1. Cut the kale in super thin strips and remove the rougher stalks that are too chewy. Wash the kale and drain really well ( I always use my salad spinner) 
2. Add the kale to a bowl and massage it with 1/4 tsp olive oil until the kale is wilted and every leaf is coated with a thin layer of oil. 
3. Add to a serving platter and top with the grapes, apple, pecans and Parmesan flakes. 
4. Make the dressing : stir all dressing ingredients in a small bowl together until smooth. Taste and season well with sea salt and pepper. The dressing should be a little too salty, so when it coats the salad, the saltiness will be perfect and just right. 
5. Drizzle the salad with the dressing and serve.