Baby Kale Salad with Honey-Mint Vinaigrette

platter of lettuce, grapefruit, tomato and burrata cheese

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Baby Kale Salad with Honey-Mint Vinaigrette

This Baby Kale Salad can and should be enjoyed year-round! It uses baby kale as a base, and is topped with grapefruit, tomatoes, burrata cheese, and a honey-mint vinaigrette that you'll want to eat by the spoonful!

Prep Time10

Total Time10

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: baby kale salad

Servings:

Calories: 153kcal

Author: Erin

Ingredients

for the vinaigrette:

¼ cup avocado oil or extra virgin olive oil
2 tablespoon white wine vinegar
2 tablespoon honey
2 tablespoon fresh mint chopped
½ teaspoon dijon mustard
salt and pepper to taste

for the salad:

2.5 oz. baby kale
1 grapefruit sliced
1 tomato diced
1 ball burrata cheese
2 tablespoon fresh mint leaves whole; optional

US Customary - Metric

Instructions

Start by making the vinaigrette: whisk the oil, vinegar, honey, mint, dijon, salt, and pepper together in a bowl or small jar; set aside.
Next, assemble the salad: place the baby kale on a large platter, or divide it into two bowls. Top with the grapefruit, tomato and burrata cheese, then drizzle some of the vinaigrette overtop. Enjoy!

Notes

*Calories are per serving and are an estimation; serving size is 2-4; 2 if you're eating this as a meal and 4 if you're eating this as a side

*Add-ins: walnuts, pecans, almonds, dried cranberries, chickpeas (plain or roasted)

*To make vegan: omit the burrata and substitute your favorite plant-based cheese instead

Nutrition