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Grilled Kale, Fig and Apple Salad

  • Prep 30 min
  • Total 30 min
  • Servings 6

Our kale salad features the flavors of fall with apple cider vinaigrette, crisp apples, figs and hazelnuts. MORE + LESS -

Cheri Liefeld Cheri Liefeld
August 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

Hide Images
  • 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.

Expert Tips

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

Nutrition Information

No nutrition information available for this recipe

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