Step 1

Prepare vinaigrette. Combine almonds, vinegar, and honey in a blender and blend until chopped. While the blender is running, slowly add the olive oil, creating an emulsion. Season with salt and pepper. Set aside.

Step 2

Combine rice and water in medium saucepan. Bring to a boil over high heat. Cover and reduce to a simmer over medium-low. Cook until rice is tender, about 20-25 minutes.

Step 3

Meanwhile, toss together the kale with 2 tbsp olive oil. Massage the kale leaves under softened.

Step 4

Toss together cooked rice with kale, almonds, grapes, apple, feta, and vinaigrette. Portion into 4 bowls. Serve.