Sonoma Kale Salad with Red Grapes and Mushroom-Red Wine Vinaigrette – Sharon Palmer, The Plant Powered Dietitian

The savory, mellow flavors of sautéed mushrooms tame this Sonoma Kale Salad with Red Grapes and Mushroom-Red Wine Vinaigrette, all with the bright, sweet pop of red grapes. This salad will make you think of sunny afternoons picnicking in a vineyard! One of my favorite things to do, considering I live in California. The thing that I love most about this salad is that you create a savory warm mushroom-red wine vinaigrette in the sauté pan, which you then toss into the salad. This warm vinaigrette gently tenderizes the kale leaves, while providing a rich, umami flavor. It’s elegant enough to serve at a beautiful dinner party, but easy and rustic enough to enjoy any night of the week. And you can put the whole thing together in under 15 minutes.

Make it a meal in one by adding tofu to the sauté pan, and serving it with a hearty soup or whole grain bread. Packed with vitamins, minerals, fiber, and health-protective compounds from kale, mushrooms, and grapes, this is a plant-based (vegan and gluten-free) masterpiece for your healthy lifestyle. Try different varieties of kale and mushrooms to mix it up a bit. Don’t forget to sip a glass of wine while enjoying this recipe; you’ll soon imagine yourself reclining on a blanket in a sunny, Sonoma vineyard. Ahh!

Learn how to make this recipe with my video here.


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This Sonoma Kale Salad with Red Grapes and Mushroom-Red Wine Vinaigrette will make you think of sunny afternoons picnicking in a vineyard!

  • 1 small bunch kale
  • 2 tablespoons extra virgin olive oil
  • 1/2 small red onion or 1 large shallot, finely chopped
  • 8 ounces fresh mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon marjoram
  • Sea salt and freshly ground black pepper (optional, as desired)
  • 2 tablespoons red wine vinegar
  • 2 cups fresh, red grapes
  • ¼ cup coarsely chopped walnuts

  1. Finely chop washed, drained kale and place in a large salad bowl.
  2. Heat olive oil in a skillet and sauté red onion or shallots, mushrooms, and garlic for about 7 minutes, just until mushrooms are tender and brown, and liquid forms in pan.
  3. Add marjoram, salt and pepper (as desired), and red wine vinegar and stir well to create a warm vinaigrette with the mushrooms.
  4. Spoon warm mushroom vinaigrette over kale and immediately toss together with tongs. As mixture cools slightly, use clean hands to massage vinaigrette into the kale leaves.
  5. Toss in grapes and walnuts and serve.


May add 8 ounces cubed tofu in step 2.


  • Serving Size: 1 serving
  • Calories: 105
  • Sugar: 7 g
  • Sodium: 31 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 11 g
  • Fiber: 2 g
  • Protein: 3 g

Keywords: grapes, kale, salad, mushroom

Check out some of my favorite plant-based salad recipes:

Mediterranean Persimmon White Bean Kale Salad
Arugula Salad with Radishes and Avocado and Truffle Lemon Vinaigrette
Jade Pistachio Pear Salad

To learn more about the health benefits of mushrooms, check out my blog.

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