If you’re looking to brighten up your salad repertoire, this Grape Salad with Kale and Blue Cheese Recipe is a delightful option that truly sings with fresh flavors and a mix of textures. Crisp kale forms the vibrant green base, juicy red grapes add natural sweetness, and the bold tang of blue cheese creates a gorgeous balance. Every bite feels like a celebration of simple, wholesome ingredients coming together to make something extraordinary. Whether it’s a light lunch or a stunning side, this salad effortlessly impresses and nourishes.

Ingredients You’ll Need

The image shows two side-by-side close-ups; the left side features thin slices of deep red and white radicchio neatly stacked on a white marble surface with a silver knife nearby. The right side displays a mix of dark green kale leaves and pieces of red and white radicchio, both with visible texture, arranged in a loose pile on the same white marble background. The colors are fresh and vibrant, highlighting the contrast between the dark green and red-purple leaves. photo taken with an iphone --ar 4:5 --v 7

This Grape Salad with Kale and Blue Cheese Recipe relies on a handful of fresh, vibrant ingredients that are easy to find but essential for that perfect harmony of flavors. Each element plays a special role, from the crunch to the creamy, tangy notes, making it a breeze to gather what you need and dive into making this salad.

Kale: Use a large bunch of fresh kale for a nutritious and sturdy leafy base packed with vitamins and a pleasant earthy flavor.
Red seedless grapes: About ¾ cup adds juicy bursts of sweetness that contrast beautifully against the kale and cheese.
Cherry tomatoes: Half a cup brings bright color and a subtle tartness to keep things lively.
Radicchio: One medium head offers a slight bitterness and a splash of deep color to round out the salad.
Cucumber: Half a cucumber provides a crisp, refreshing crunch that lightens this hearty salad.
Crushed walnuts: Two tablespoons add earthy richness and satisfying texture that complement the blue cheese.
Blue cheese crumbles: A quarter cup gives that signature bold, creamy tang making the salad irresistible.
Olive oil: One teaspoon, just enough to lightly dress the greens and enhance flavors without overpowering.
Apple cider vinaigrette (optional): Adds a bright, acidic touch to tie all the ingredients together beautifully, but feel free to enjoy it as is!

How to Make Grape Salad with Kale and Blue Cheese Recipe

Step 1: Prepare the greens

Start by washing your kale thoroughly and removing the tough stems. Tear the leaves into bite-sized pieces to create a tender yet hearty base. Chop the radicchio into similarly sized pieces for a pop of color and a subtle bitter edge that contrasts with the sweeter ingredients.

Step 2: Add fresh vegetables and fruit

Slice the cucumber into thin half-moons for a refreshing, crisp bite. Halve the cherry tomatoes to release their juicy goodness without making the salad soggy. Toss in the red seedless grapes whole so they burst with sweetness in every forkful.

Step 3: Incorporate nuts and cheese

Sprinkle two tablespoons of crushed walnuts over the salad for a delightful crunch and a hint of earthiness. Then fold in the blue cheese crumbles, which bring a creamy, tangy depth that makes this grape salad with kale and blue cheese recipe truly stand out.

Step 4: Dress and toss

Drizzle a teaspoon of olive oil evenly to lightly coat the ingredients, which helps bring out their natural flavors. If you like, add a splash of apple cider vinaigrette to brighten the whole salad. Gently toss everything together, making sure every leaf and morsel is lightly dressed but not drenched.

How to Serve Grape Salad with Kale and Blue Cheese Recipe

The image shows two scenes side by side. On the left is a wooden board with many small, thick cucumber slices, each showing the inside seeds and fresh, green skin. A sharp knife lies nearby on the board. On the right, a white marbled surface holds a close-up of a woman's hand holding a small yellow cherry tomato slice over a bed of dark green leafy kale mixed with some purple leaves and whole orange cherry tomatoes scattered around. The colors are bright and fresh, with clear textures of the cucumber's smooth skin, the tomato's juicy inside, and the curly leaves. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To add a little extra flair, consider topping with additional walnuts or blue cheese crumbles right before serving. A sprinkle of freshly cracked black pepper or a few fresh herb leaves like parsley or chives can elevate the presentation and flavor, making your salad feel even more special.

Side Dishes

This vibrant grape salad pairs beautifully with grilled chicken or fish for a light, balanced meal. It also complements roasted vegetables or a hearty grain dish like quinoa or farro, rounding out your plate with a fresh, green touch that delights the palate.

Creative Ways to Present

Serve this grape salad with kale and blue cheese recipe in a big, rustic wooden bowl to highlight its natural colors and textures. For a party, try layering it in glass jars or serving on a large platter arranged artistically with grape clusters and edible flowers for a stunning visual impact.

Make Ahead and Storage

Storing Leftovers

Keep leftover Grape Salad with Kale and Blue Cheese Recipe in an airtight container in the refrigerator. The flavors meld beautifully after a few hours, but be aware the kale’s texture may soften slightly. Add any crunchy toppings fresh before serving again.

Freezing

This particular salad is best enjoyed fresh to maintain its crisp textures and fresh flavors, so freezing is not recommended. The grapes and leafy greens don’t hold up well to freezing and thawing.

Reheating

Since this salad is served cold or at room temperature, reheating is unnecessary. It’s perfectly refreshing as-is, ideal for warm days or when you want something light and flavorful.

FAQs

Can I use different types of grapes in this salad?

Absolutely! Green or black grapes will work just as well, each adding its own subtle sweetness and color variation. Feel free to mix varieties for visual appeal.

Is blue cheese necessary, or can I substitute?

Blue cheese provides a distinctive tang that defines this recipe, but if you prefer, you can swap it for feta or goat cheese for a milder flavor that still adds creaminess.

Can I make this salad vegan?

Yes, simply omit the blue cheese or replace it with a vegan cheese alternative, and use a plant-based vinaigrette to keep the flavors vibrant and the salad entirely plant-based.

How long will this salad keep in the fridge?

It’s best consumed within 2 days for optimum freshness and texture, especially due to the delicate nature of the kale and grapes.

Do I have to use apple cider vinaigrette?

Not at all! The dressing is optional; a simple drizzle of olive oil and a squeeze of lemon can be just as delicious and let the ingredients shine.

Final Thoughts

This Grape Salad with Kale and Blue Cheese Recipe is one I love sharing because it’s both simple and adventurous, combining unexpected flavors in a way that’s approachable and satisfying. Give it a try—you might just find your new favorite salad that’s perfect any time of the year.

Grape Salad with Kale and Blue Cheese Recipe