The kids participating in the California Farm to School Network who inspired this salad knew that they could make kale more tender and appealing to fellow students by massaging it first to break down tough cells in the plant. You probably won't find crumbled Cheddar at your market, but all you have to do is buy the cheese as a brick and then slice before breaking it into little chunks.

Adapted by EatingWell Test Kitchen
Source: EatingWell Magazine, April 2020


Recipe Summary

15 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • Whisk lemon juice, oil, honey, salt and pepper in a large bowl. Add kale and massage until it's bright green and shiny and the volume is reduced by about half. Add grapes, pepitas and Cheddar and toss to combine.


Nutrition Facts

249 calories; protein 8.9g; carbohydrates 19.2g; dietary fiber 3.4g; sugars 11.8g; fat 17.5g; saturated fat 3.6g; cholesterol 7mg; vitamin a iu 5778.3IU; vitamin c 74.3mg; folate 85mcg; calcium 150.3mg; iron 2.3mg; magnesium 32mg; potassium 370.4mg; sodium 223.8mg; added sugar 12g.

Reviews (1)

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Rating: 5 stars
Massaging kale makes all the difference! My husband, who hates kale, admitted to enjoying this salad. It is such a pretty salad. The combination of grapes, cheese and toasted pumpkin seeds were a nice combo of sweetness , savoriness and crunch. The only thing I changed was, instead of cheddar, I sprinkled shredded three-cheese Italian cheese lightly mover the salad. I try to go light on cheese, and the flavorful asiago and Parmesan added great flavor. Read More