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Roasted Grape Prosciutto & Kale Salad with Maple-Balsamic Dressing

December 2, 2020 by Caitlin Monson Leave a Comment

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Sounds fancy, looks fancy but is oh so simple to make! This easy side dish is sure to impress your guests this holiday season!

This delicious roasted grape and kale salad is the perfect side dish for winter! It's easy to make and full of so much flavor!

I’m always on the look out for a good salad, or at least one with lots of fun and exciting ingredients! Which is why when I got the brilliant idea to put roasted grapes on a salad, I knew I just HAD to try it! And I’m so glad that I did! This roasted grape prosciutto and kale salad is one of the best salads I’ve made yet loves! And it’s so easy and perfect for the holidays too!

Roasted grapes, crispy prosciutto, creamy goat cheese and tender kale all tossed in a simple homemade maple-balsamic dressing! It's a fun and fancy side dish to serve for the holidays!

Ingredients

  • Roasted grapes: Directions for roasting are below!
  • Prosciutto: Can be replaced with bacon. (Although it will have a slightly different taste.)
  • Goat cheese
  • Kale
  • Toasted pecans: Completely optional but are definitely delicious! (To toast the pecans: Spread 1 cup of pecans out on a baking sheet that’s been lined with parchment paper and bake them at 375 degrees for 6-7 minutes.)
  • Maple-balsamic dressing: Can be store bought or homemade. (See the recipe below for my simple homemade dressing!)
This easy kale salad recipe is one that you'll want to make again and again! It's loaded with flavor and simple ingredients and would be the perfect side dish to serve during fall and winter!

How to make roasted grapes

Why roast your grapes you ask? Well besides making this salad look super fancy, roasting the grapes also helps to bring out their natural sweetness too! And they’re so easy to make!

  1. Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
  2. Place your grapes on the sheet and roast them for 15-20 minutes or just until a few of them start to burst.
  3. Let them cool completely before adding them to your salad.

How easy was that right?!

What kind of grapes should I use?

I love using black or red seedless grapes for this recipe. Green grapes can have a slightly tart/sour taste to them which wouldn’t pair very well with the other flavors in this salad. Black/red grapes are much sweeter and much prettier when roasted too! 😉

Looking for a different and unique salad to serve to your guests this year? Try this incredibly tasty winter salad!

What is prosciutto?

Think of prosciutto as “bacon’s fancier cousin” because essentially that’s really what it is. It’s salty like bacon, it crisps up like bacon but the main difference between the two is that prosciutto is actually made to be eaten raw due to it’s curing process. (Yep that’s right! Believe it or not, it’s sooo good when wrapped around melons and drizzled with a little lemon juice and honey.) But for this recipe I needed a little crispy crunchy factor, so fried crispy prosciutto is where I went!

Now that I think about it, prosciutto doesn’t have quite as strong of a flavor that bacon does too. It’s much more mild which makes it the perfect addition to this roasted grape kale salad!

Interested in learning more about how prosciutto & bacon are different? Check out this article from MasterClass!

How to crisp up your prosciutto

The easiest way I found to make my prosciutto nice and crispy is to simple saute it in a pan much like you would with bacon. No need to cut it into pieces first, just the long slices as they come and crumble them over your salad later!

  1. Heat a pan over medium high heat and spray it with non-stick cooking spray once its hot.
  2. Add your prosciutto slices to the pan but don’t overlap/overcrowd them. (You might need to work in batches.) Cook for 1-2 minutes (or until the prosciutto turn golden brown), then flip the slices and cook for an additional 1-2 minutes.
  3. Let them cool on a tray lined with paper towels until you’re ready to use them.

*Note: The prosciutto slices will crisp up more as they cool!

This stunning salad is quickly becoming one of my favorites! It's full of bright and bold flavors and is absolutely gorgeous to look at too!

How to massage kale

If you know nothing else about kale, here’s the ONE THING that you should know… MASSAGE YOUR KALE people! Raw kale can be incredibly tough but by massaging it we’re able to break down the kale’s toughness and make it more tender and easier to eat. (It also helps to bring out it’s natural delicate flavor too!) Here are a few easy steps on how to massage your kale below:

  1. Cut the kale leaves off the stem or “rib”. Then cut the leaves into bite sized pieces.
  2. Drizzle 1 Tbsp of your dressing over the kale. (Or you can use 1 Tbsp of olive oil instead but I like to “infuse” the kale with my salad dressing flavor.)
  3. Rub the kale together with your hands to fully incorporate the dressing/olive oil throughout. Do this for 5 minutes. (The kale should begin to soften and turn a bright vibrant green color. You’ll also notice that the amount of kale you have will “shrink” as well.)
  4. At this point, the kale can be stored in the fridge until your ready to make your salad.

I hope you all enjoy the roasted grape and prosciutto kale salad just as much as we did! It would be such a festive side dish to serve for the holidays this year!

More recipes you might like:
  • Apple White Cheddar & Toasted Pecan Kale Salad
  • Pear & Gorgonzola Salad with Candied Walnuts
  • Apple Bacon & Cranberry Salad with Sweet Maple Vinaigrette
  • Mexican Street Corn Kale Salad
  • Strawberry Kale Salad with Lemon Poppy Seed Dressing

[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]

This delicious roasted grape and kale salad is the perfect side dish for winter! It's easy to make and full of so much flavor!
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Roasted Grape Prosciutto & Kale Salad with Maple-Balsamic Dressing

Roasted grapes, crispy prosciutto and creamy goat cheese are tossed with kale and drizzled with a sweet maple-balsamic dressing! You guests won't be able to get enough of this stunning holiday salad!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Salad, Side Dish
Cuisine: American, Gluten free
Keyword: easy, gluten free, goat cheese, kale salad, maple-balsamic dressing, prosciutto, roasted grape, toasted pecans
Servings: 4 servings
Author: Caitlin Monson

Ingredients

  • 1 bunch of green kale, leaves cut off the stem & chopped
  • 3 cups red or black seedless grapes
  • 1 3 oz. package prosciutto slices
  • 1 7 oz. package plain goat cheese, crumbled
  • Toasted pecans: optional (directions for toasting are below)

For the maple-balsamic dressing:

  • 2 Tbsp maple syrup
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp olive oil

Instructions

To make the dressing:

  • Whisk all of your ingredients together in a bowl/jar and set it aside while you prepare the rest of your salad

To make the salad:

  • Preheat your oven to 400 degrees and place your grapes in a baking dish. Roast them for 15-20 minutes or until a few grapes just begin to burst. Let them cool completely before adding them to your salad. (Cooling them in the fridge usually works the best!)
  • While the grapes are roasting, cook your prosciutto slices in a pan for 3 minutes per side or until they're golden brown on both sides. (You might need to do this in a few batches.) Line a tray with paper towels and let the prosciutto cool once it's cooked. (The prosciutto will crisp up more as it cools.)
  • Place your chopped kale leaves in a large bowl and massage them together with 1 Tbsp of your dressing for at least 5 minutes. (You can also drizzle a little olive oil over the leaves too to help with massaging.) Then add your roasted grapes, goat cheese and crumbled prosciutto and toss with the rest of your dressing. Top with toast pecans (if using) right before serving!

Notes

To toast your pecans:
  • Preheat your oven to 375 degrees and line a baking sheet with parchment paper. Spread your pecans out on the baking sheet and bake for 5-6 minutes or until they just start to darken. Take them out of the oven to cool and store them in an airtight container until you’re ready to eat.
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Filed Under: Salad Tagged With: easy, goat cheese, holidays, kale salad, maple-balsamic dressing, prosciutto, roasted grapes, salad, winter

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Meet Caitlin

Hey there!

I’m Caitlin and I’m here to simplify California cuisine! I’m just your every day Cali girl with a huge passion for cooking and sharing simple healthy eats with a few sweet treats.

Welcome to my kitchen!

Recent Posts

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Let’s get social!

Weekend plans include: Devouring this SOURDOUGH FR Weekend plans include: Devouring this SOURDOUGH FRENCH TOAST CASSEROLE with BLUEBERRIES & all the maple syrup!🤗
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French toast has always been my jam. (Even as a little one!) But I’ve never tried making a casserole with it until now. All I can say is...holy moly have been missing out!😱 It’s super soft & “custardy” in the center, perfectly toasted on top & then you get that juicy burst from a warm blueberry... Ohhhh baby, that’s breakfast heaven right there!🤤 Swipe ➡️ to see that close up!
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Hope you’re having a great Friday loves!😊💕
(Full recipe & tips are on my website. Link in bio⬆️)
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Sourdough French Toast Casserole🍞🫐
5 cups sourdough bread, cut into cubes
2 eggs
3/4 cup unsweetened almond milk
2 Tbsp maple syrup
1/2 tsp vanilla
1/2 tsp cinnamon
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1. Whisk the eggs, milk, syrup, vanilla & cinnamon together & set it aside.
2. Spray a 7x11” pan with nonstick cooking spray & spread half of your bread cubes on the bottom. Then sprinkle half of your blueberries over the top & repeat the layers.
3. Pour your egg mixture over the top and cover the pan with foil. Let the pan sit in the fridge for 2 hours - overnight.
4. Then bake it uncovered at 350 degrees for 30-40 minutes. Serve with extra blue fries & syrup!
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One of our go-to dinners during the week is always tacos. And this easy peasy shrimp version hits the spot every single time!🙌🏻 They’re a little spicy, loaded with fresh cabbage & creamy avocado & are best served with slightly charred corn tortillas!
Who’s ready for a taco party at my house?!🕺🏼
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Hope you’re all having a great day loves!😊💕
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Chipotle Lime Shrimp Tacos🌮
1 lb. shrimp, peeled & deveined
1/2 tsp chipotle powder
1/2 tsp chili powder
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1/2 tsp salt
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Chipotle sauce: 3/4 cup light mayo + 3/4 tsp chipotle powder + 4 Tbsp lime juice
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So I’ve come to the conclusion that if you can throw it in a bowl & drizzle it with a simple vinaigrette, I’ll pretty much eat anything you put in front of me...🥴 (Bonus points if it tastes like a pizza though!😉) And this zesty pizza pasta salad earns a 10/10 in my book! It’s quick & easy, full of veggies & (most importantly) tastes just like your favorite loaded pepperoni pizza!🤗
How could you not want to dig in right?!
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(Full recipe & tips are on my website. Link in bio⬆️)
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Pizza Pasta Salad🍕
Rotini pasta, cooked & cooled (use gluten free if needed)
Pepperoni (can use turkey pepperoni)
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#kaleforniakravings #thekitchn #pastasalad #healthylunch #dinner #healthydinner #dinnerideas #easymeals #easyrecipes #healthyeats #cleaneats #lunchideas #healthfood #healthyfood #quickmeals #thenewhealthy #foodblogger #glutenfree #glutenfreerecipes #thefeedfeed #healthyrecipes #huffposttaste #realfood #foodblogfeed #healthyfoodshare #feedfeed #mealprep #goodmoodfood #healthyfoodporn @thekitchn @thefeedfeed @huffposttaste
Just a little reminder that these DOUBLE CHOCOLATE Just a little reminder that these DOUBLE CHOCOLATE CHIP BUTTERNUT SQUASH BROWNIES do exist & you should make them ASAP!😉
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And I also woke up thinking today was Friday soo now it feels like the longest week ever...🥴 But that’s nothing a little chocolate can’t fix, right?! These babies are loaded with chocolate chips, super fudgy & are hands down my favorite brownie recipe of all time!🙌🏻
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(Full recipe & tips are on my website. Link in bio⬆️)
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1 cup puréed butternut squash
2 eggs
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1/2 tsp baking soda
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1 cup chocolate chips
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1. Preheat oven to 350 degrees & line an 8x8 pan with parchment paper.
2. Mix the flour, cocoa powder, baking soda & salt together. Set is aside.
3. In a separate bowl, mix the squash, eggs, vanilla & coconut sugar together with a large spoon. Add your flour mixture & mix again. Stir in your chocolate chips.
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