warm sautéed grapes, autumn kale + edamame salad w/ shiso vinaigrette / by Lindsey | Dolly and Oatmeal

a few times this past week i found myself in a super unfamiliar place; my hands and counters covered with non-gluten free flour, the smell of yeast and honey proofing - and when it didn't proof - the anxiety of whether my instant yeast from the back of pantry was still alive!   moments of worry? sure.  but the process of making bread by hand lands on the more gratifying side of the kitchen accomplishment spectrum for sure - weighing of flours, proofing of yeast, kneading, oh the kneading (can we just call this therapy? because i haven't had a moment of zen like that in the kitchen in quite awhile!), the RISE, the second rise, and finally the baking of it all.  i made 2 different challahs for the jewish new year this past week, both using whole spelt flour, and while i couldn't partake in the devouring of it i did manage to sneak a few nibbles (but stopped when my face broke out in a couple hives and my belly felt like lead - oy!).  it was dense and sweet and just the best piece of gluten i've sunken my teeth into in quite some time.  perhaps i've come to a certain place (or age) where i can really appreciate why there are a vast amount of books, techniques and procedures for the baking up of some leavened goodness because it is so clearly a form of art (and testament to one's patience!).  so, maybe if i gather up enough guts to venture into the bread baking world there will be a post in the future, but for now i'm leaving that to the experts (here and here) and sticking with what i know best: fruits + veggies! 

while i'm not the biggest fan of raw kale in general, i find that the baby variety is a lot easier going down and it's actually one of my favorite greens to use this time of year.  however, strong flavors and some good old fashion texture help out too when there's a big bowl of greens waiting to be chewed up.  enter: grapes, edamame, nuts + seeds; plus a super punchy, but herby, shiso vinaigrette.  it's a more plenteous salad than i was used to eating this summer, full of rich flavors like, sweet/savory warm grapes, earthy beans, and garlic-toasted nuts.  so, i guess as october is already here, this salad is a salute to next few months of more considerable, substantial fall meals.

happy october, all! xo

sautéed grapes, autumn kale + edamame salad w/ shiso vinaigrette 

if you can't find shiso leaves where you are, i would say that a mixture of basil, lemon verbena, and mint should suffice.  or, you could perhaps try 1/4 cup thai basil with some lemon zest for somewhat of a similar vibe.  and if you're not using fresh edamame pods, frozen ones are just as good. 

| serves 4 |


shiso vinaigrette

  • 1/3 cup packed shiso leaves
  • 1 tablespoon rice vinegar
  • 1 tablespoon mirin (if you don't have mirin, substitute with 1 tablespoon of rice vinegar)
  • 3 tablespoons olive oil
  • 1/2 teaspoon toasted sesame oil
  • 1/2 teaspoon maple syrup/honey/brown sugar
  • salt + pepper to taste


  • 4-5 cups baby kale
  • 1/2 cup cooked edamame
  • 4 green onions, white and light green parts sliced thin
  •  1 cup grapes, halved
  • 1 tablespoon raw pine nuts
  • 1 teaspoon chopped fresh parsley
  • 1 garlic clove, smashed
  • extra virgin olive oil + splash of toasted sesame oil
  • salt + pepper
  • toasted sesame seeds
  • shiso flowers (or small leftover shiso leaves)


shiso vinaigrette

  • in a food processor, add the shiso, vinegar, mirin, olive oil, sesame oil, and syrup (or sweetener of choice) and pulse until leaves are broken up and liquid is mixed.  taste and adjust seasoning.  using a fine mesh sieve over a small fitted jar, strain the vinaigrette; use the back of a spatula or spoon to squish all of the liquid.  cover jar and place in the refrigerator until ready to use

sautéed grapes

  • heat a skillet on medium heat, add enough oil to coat the bottom of the pan; add the smashed garlic and pine nuts along with a pinch of salt.  cook until garlic is fragrant and nuts have toasted a bit - about 1-2 minutes - then add the halved grapes (try to arrange the grapes cut side down to get a bit of caramelization on them, but don't make yourself crazy, they will taste just as good!).  let them cook for about 1 minute, until their bubbly and juicy.  dispose of smashed garlic, and sprinkle with parsley; remove pan from heat and let the grapes rest

arrange salad

  • in a large serving bowl, mix kale, edamame, green onions with a couple tablespoons of vinaigrette - taste and adjust - then add the warm sautéed grapes and pine nuts.  gently toss the salad and adjust dressing and seasoning.  serve with toasted sesame seeds and shiso flowers/small shiso leaves