Grilled Watermelon & Kale Salad

The sweet and smoky grilled watermelon is a great balance to the nutrient-dense and bitter dinosaur kale.


  • 1 small seedless watermelon, cut into 1-inch thick wedges
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 bunch dinosaur kale*
  • 2 cups (500 mL) baby kale
  • 6 oz (170 g) goat cheese, crumbled
  • 1/2 cup (125 mL) slivered toasted almonds

For the Dressing:

  • 1/2 cup (125 mL) olive oil
  • 1/4 cup (60 mL) balsamic vinegar
  • 1 garlic clove, crushed
  • 1 tablespoon (15 mL) honey
  • Kosher salt
  • Freshly ground black pepper


  1. Preheat your grill to high. Brush the watermelon with olive oil and season with salt and pepper on both sides. Grill each side for 2 to 3 minutes, or until you have nice grill marks. Transfer the watermelon to a large plate and set aside.
  2. Remove the stems from the dinosaur kale and cut the kale into thin strips (julienne). Massage the kale gently which helps to make it less bitter. Place in a large bowl and add the baby kale. Top with the crumbled goat cheese and the slivered almonds.
  3. Whisk the olive oil, balsamic vinegar, garlic and honey together in a liquid measuring cup until well combined. Season with salt and pepper, to taste. Drizzle over the salad and toss to coat.
  4. Serve the kale salad with a wedge or two of the watermelon.

*If you can’t find dinosaur kale, substitute with another kale of your liking.


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