Springtime Bliss at KFV!
- shawnkahal
- Mar 31
- 2 min read
We absolutely adore springtime at KFV! The vineyard is bursting with life as the vines begin to leaf out, creating a vibrant tapestry of green. The hills are glowing with an almost neon brightness that simply takes your breath away! For some reason, spring always brings to mind a dazzling palette of colors—think sunny yellows and rich purples!
This season, I had a blast experimenting with a delightful recipe that combines the earthiness of kale with the sweetness of purple grapes, all topped off with a zesty sumac sauce. The result? An incredibly delicious kale salad with chicken and grapes that will leave your taste buds dancing!
This vibrant dish pairs perfectly with our fabulous 2020 Rosé wine, which is currently on sale on our website! Click here for all the juicy details! Recipe below.
Enjoy the flavors of spring!
Purple Kale & Grape Salad with
Sumac Chicken
Serves 2
1 Bunch of purple kale (or regular)
2 Tbsp good olive oil (like Heart Rock Ranch)
Zest from one lemon (reserve some for topping)
2 Tbsp fresh squeezed lemon juice
1/4-1/2 cup good parmesan cheese (reserve some for topping)
1/4-1/2 cup pepitas (pumpkin or sunflower seeds)
1/2 cup red grapes sliced lengthwise
Lavender flowers for garnish
Grilled chicken breast or thighs, sliced
Sumac Sauce*
Wash and remove stems from the kale and chop coarsley, set aside. Mix olive oil, lemon zest and juice, parmesan cheese, and add the kale. Massage with your hands until tender. Add pepitas and red grapes and toss together. Add sliced chicken and top with Sumac Sauce. Garnish with zest and parm and lavender flower. Enjoy!
Sumac Sauce
Serves 2
1/2 C Greek yogurt
1 clove garlic, grated
2 Tbsp or more lemon juice
Lemon zest
1/2 Tbsp sumac
1/4 tsp salt
1 Tbsp good olive oil (like Heart Rock Ranch)
Add water or lemon juice to get to desired consistency
Mix all the ingredients in a bowl and whisk. Drizzle over chicken, pork, shrimp or fish.
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