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Grilled Kale, Fig and Apple Salad

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Grilled Kale, Fig and Apple Salad
  • Prep 30 min
  • Total 30 min
  • Servings 6
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Our kale salad features the flavors of fall with apple cider vinaigrette, crisp apples, figs and hazelnuts.
By Cheri Liefeld
Created Aug 29, 2012

Ingredients

Apple Vinaigrette

  • 2/3 cup olive oil
  • 1/2 cup apple cider vinegar
  • 1/3 cup honey
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Salad

  • 2 bunches fresh kale
  • 1 small head radicchio, halved
  • 4 figs, halved
  • 2 apples, sliced
  • 2 teaspoons olive oil
  • 1 teaspoon balsamic vinegar
  • 1/4 cup hazelnuts, toasted, chopped
  • 4 oz goat cheese, crumbled

Steps

  • 1
    Heat gas or charcoal grill.
  • 2
    In blender, place Apple Vinaigrette ingredients. Cover; blend until thoroughly mixed. Set aside.
  • 3
    Immerse kale leaves in saucepan of boiling water; cook 3 minutes. Remove kale; dry on paper towels.
  • 4
    In large bowl, toss kale, radicchio, figs and apples with 2 teaspoons olive oil and 1 teaspoon balsamic vinegar.
  • 5
    Using tongs, place kale leaves, radicchio halves, figs and apples on grill over medium heat. Cook kale and radicchio about 2 minutes or until edges are charred, turning once; cook figs and apples 3 to 5 minutes.
  • 6
    Remove kale leaves from grill; arrange on serving platter. Chop radicchio; sprinkle over kale. Top with figs and apples. Sprinkle with hazelnuts and cheese. Serve salad with vinaigrette on the side.

Tips from the Betty Crocker Kitchens

  • tip 1
    Substitute romaine for the kale, if preferred.
  • tip 2
    Chop the kale and radicchio and top with remaining ingredients. Toss with vinaigrette.

Nutrition

Nutrition Facts are not available for this recipe
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