Recipe: Greens, Grapes and Granola Breakfast Salad

Greens, Grapes and Granola Breakfast Salad, Courtesy:
Greens, Grapes and Granola Breakfast Salad, Courtesy:

Salad for breakfast? Why not? We often have breakfast for dinner, so salad for breakfast sounds like a perfectly fine idea as well.  By adding kale, romaine, apples and grapes to your granola, you are amping up the nutritional value and the taste. The best of both worlds!

1 small head kale, stemmed and torn into bite-size pieces, or 8 cups baby kale
2 limes
Kosher salt
2 Tbsp. virgin or extra-virgin coconut oil
1/2 cup plain yogurt
1 Tbsp. apple cider vinegar
1 Tbsp. ground flaxseeds, optional
1 tsp. honey
1 heart of romaine, cut into bite-size pieces
2 Granny Smith apples, cut into bite-size pieces
1 cup green grapes, halved lengthwise
1/2 cup of your favorite granola
1/2 cup loosely packed fresh parsley leaves

  1. Put the kale in a large bowl
  2. Add the juice of 1 lime and a large pinch of salt, and rub the juice and salt into the kale with your hands. Let sit in the refrigerator overnight to tenderize.
  3. Melt the coconut oil in a microwave-safe small bowl in the microwave in 30-second increments, stirring in between.
  4. Whisk the oil with the yogurt, 1/2 the zest and all the juice of the remaining lime, 2 tablespoons water, vinegar, flaxseeds if using, honey and 1/2 teaspoon salt in a small bowl.
  5. Add the romaine, apples, grapes, granola and parsley to the bowl of kale.
  6. Toss with the dressing to combine.
  7. Taste and adjust the seasoning with salt if needed.
  8. Divide among 4 serving bowls, and serve.

Food Mingle Blog Alternatives and Substitutions:

  • Step 2 seems to require a lot of planning – I didn’t have time to wait overnight, so I let the kale site for about an hour in the refrigerator. I’m not sure that it was tenderized at all, but it did taste good.
  • I loved the crunchy texture of this salad, as well as the tartness from the apples.

Yield: 4 servings




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