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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.
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.
Meanwhile, toss together the kale with 2 tbsp olive oil. Massage the kale leaves under softened.
Toss together cooked rice with kale, almonds, grapes, apple, feta, and vinaigrette. Portion into 4 bowls. Serve.