Salads · 25 min
Kale Salad with Pork Sausage, Grapes, Pumpkin Seeds & Cheddar
- 25 min
- 2–6 servings
- 681 kcal / serving
A hearty weeknight kale salad that combines crisp greens with savory sausage, sweet grapes, and crunchy pumpkin seeds, finished with a bright lemon dressing and cheddar. It comes together quickly for a satisfying, no-fuss meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¼ (8 oz) blockcheddar cheese
- 1 bunchkale
- 1lemon
- 2pork sausages
- ⅛ cuppumpkin seeds
- ⅓ lbred grapes
- lemons
From the pantry: black pepper, extra virgin olive oil, honey, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1 bunchkale
- 1lemon
- ⅓ lbred grapes
- lemons
Meat & seafood
- 2pork sausages
Dairy, eggs & chilled
- ¼ (8 oz) blockcheddar cheese
Pantry & dry goods
- ⅛ cuppumpkin seeds
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| cheddar cheese | ¼ (8 oz) block | ½ (8 oz) block | ¾ (8 oz) block |
| kale | 1 bunch | 2 bunches | 3 bunches |
| lemon | 1 | 2 | 3 |
| pork sausages | 2 | 4 | 6 |
| pumpkin seeds | ⅛ cup | ¼ cup | ½ cup |
| red grapes | ⅓ lb | ⅔ lb | 1 lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse and pat dry the kale and grapes, then set them aside.
- Heat a nonstick skillet over medium-high heat and add a thin layer of oil.
- While the skillet heats, juice a lemon into a medium bowl.
- Add the sausages to the hot skillet and cook, turning occasionally, until browned and cooked through, about 10–15 minutes; transfer to a cutting board.
- In the bowl with lemon juice, whisk together olive oil, honey, salt, and pepper to make the dressing.
- Chop or tear the kale into bite-sized pieces, then add to the dressing. Massage the mixture with your hands until the kale softens.
- Halve the grapes and fold them into the kale.
- Dice the cheddar into small pieces and set aside for topping.
- When the sausages have cooled slightly, slice them crosswise into bite-sized rounds and add to the salad along with the pumpkin seeds; toss to combine.
- Divide the salad onto plates and top with the diced cheddar before serving.
Two tips
- Prepare the kale and cheese up to a day ahead and refrigerate to speed assembly.
- If you want a touch more sweetness, squeeze an extra lemon over the salad at the table or drizzle a bit more honey into the dressing.
Nutrition per serving
- Calories
- 681 kcal
- Protein
- 30 g
- Carbs
- 29 g
- Fat
- 51 g
- Fiber
- 3 g
- Sodium
- 903 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.