Twilight Salad: The Vibrant, Brain-Boosting Side Dish with Table Grapes
Oct 20, 2025
This post may contain affiliate links. Please read our disclosure policy.
Looking for a salad that’s as beautiful as it is beneficial? Our Twilight Salad is a stunning, easy-to-make dish that pairs nutrient-rich kale and cabbage with the sweet crunch of California Red and Black Table Grapes. It’s a powerful mix of colors, textures, and antioxidants, making it an ideal side for any dinner party or a healthy, satisfying lunch.
This salad isn’t just delicious—it’s also a smart choice for your mind!
This recipe is sponsored by Grapes from California.
We love this salad because of the rich red and purple hues (and great taste, of course!). Think of it as a twilight-twist on the Green Goddess craze.
The Brain Power of Table Grapes
Did you know that enjoying a serving of grapes can contribute to your overall brain health? Integrating grapes into your daily diet is a simple, shareable step toward maintaining a healthy brain.
Grapes contain polyphenols, which are powerful antioxidants that protect against metabolic decline in the brain associated with natural aging. In one compelling study, researchers at UCLA¹ found that consuming about 2 1/4 cups of grapes every day preserved healthy metabolic activity in regions of the brain associated with early-stage Alzheimer’s disease, where metabolic decline takes hold. It’s a sweet, easy way to support a sharper mind!
Read more about the health benefits of eating grapes!
Ingredient Substitutions & Storage
- Greens: If kale is too bitter, substitute half the bunch with spinach or spring mix. Although if you want to keep the red/purple hues, you could also use red leaf lettuce.
- Nuts: Substitute walnuts with toasted pecans, almonds, or sunflower seeds for a nut-free option.
- Cheese: Swap feta with goat cheese, blue cheese crumbles, or omit entirely for a dairy-free salad.
- Dressing: Try a red wine vinaigrette or a creamy poppyseed dressing instead of balsamic for a different flavor profile.
Ingredients Needed to Make a Twilight Salad
- 1 bunch kale, destemmed and chopped
- 1/2 small red cabbage, thinly sliced
- 1/3 c California Black Table Grapes, halved
- 1/3 c California Red Table Grapes, halved
- 1/3 c Red Onion, thinly sliced
- 1/4 c walnuts, chopped
- 1/3 c shredded carrots
- 1/2 c Feta cheese
- 1/4-1/2 c Balsamic Vinaigrette
How to Make Twilight Salad
Prep the Greens
Wash and de-stem the kale, then chop it into bite-sized pieces. In a large bowl, combine the kale and the thinly sliced red cabbage. If desired, gently massage the kale with a tiny drizzle of olive oil or dressing for about one minute to tenderize it.
Combine the Ingredients
Add the halved Black and Red California Grapes, thinly sliced red onion, chopped walnuts, and shredded carrots to the bowl with the greens.
Dress and Toss
Pour 1/4 cup of balsamic vinaigrette over the salad. Toss gently to ensure all the greens and toppings are evenly coated. Add more dressing, up to 1/2 cup, if you prefer a wetter salad.
Add Feta and Serve
Just before serving, gently fold in the crumbled feta cheese. This prevents the feta from crumbling too much while tossing. Serve immediately and enjoy the perfect balance of sweet, savory, and crunchy!
This salad is best served fresh for maximum crunch. If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 1 day. To best preserve the salad, try to dress only the portion you plan to eat immediately and store the remaining dry ingredients and dressing separately.
Why We Love Grapes from California
Since 1839, California growers have been cultivating high-quality, delicious table grapes. Emigrating to California from countries around the world, California’s early growers learned how to plant, prune, pick, and ship grapes grown in California’s fertile soil. These techniques have been handed down for generations.
California table grape growers are focused on providing a high-quality, safe, and healthy product while doing so through adherence to strict regulatory standards, a commitment to environmental stewardship, and an ongoing focus on worker health and safety.
California table grapes are harvested May through December in the growing regions of the Coachella and San Joaquin Valleys. With more than 80 varieties grown, California grapes come in three colors – green, red, and black – in both seeded and seedless options, and are available through January. When you are buying grapes from the grocery store, look for the Grapes from California label.
Did You Know?
99% of table grapes grown in the United States are grown in California.
Twilight Salad
Ingredients
- 1 bunch kale destemmed and chopped
- 1/2 small red cabbage thinly sliced
- 1/3 c Black Table Grapes halved
- 1/3 c Red Table Grapes halved
- 1/3 c Red Onion thinly sliced
- 1/4 c walnuts chopped
- 1/3 c shredded carrots
- 1/2 c Feta cheese
- 1/4-1/2 c Balsamic Vinaigrette
Instructions
- Step 1: Prep the Greens: Wash and de-stem the kale, then chop it into bite-sized pieces. In a large bowl, combine the kale and the thinly sliced red cabbage. If desired, gently massage the kale with a tiny drizzle of olive oil or dressing for about one minute to tenderize it.
- Step 2: Combine the Ingredients: Add the halved Black and Red Table Grapes, thinly sliced red onion, chopped walnuts, and shredded carrots to the bowl with the greens.
- Step 3: Dress and Toss: Pour 1/4 cup of balsamic vinaigrette over the salad. Toss gently to ensure all the greens and toppings are evenly coated. Add more dressing, up to 1/2 cup, if you prefer a wetter salad.
- Step 4: Add Feta and Serve: Just before serving, gently fold in the crumbled feta cheese. This prevents the feta from crumbling too much while tossing. Serve immediately and enjoy the perfect balance of sweet, savory, and crunchy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
