This is a refreshing kale salad highlighted by juicy red grapefruit. Thinly sliced kale and a slightly spicy dressing of garlic, grapefruit juice, paprika, and crushed red pepper flakes give this spring salad a zingy flavour. The whole thing gets topped with a crunchy buckwheat and pumpkin seed granola for an interesting texture.
Grapefruit supreme
When you use citrus fruits in a recipe, it’s nice to remove the peel and pith completely from each section of fruit. Not only does it look good, but it also gets rid of unnecessary bitterness. The resulting segments are called supremes, and it’s supremely easy to achieve once you know how:
- Begin by washing and drying your grapefruit.
- Cut off each end so you have a flat surface.
- Lay one of those flat edges on a cutting board and, with a paring knife, begin at the top and slice down to remove just the peel and pith from the fruit. Turn the fruit as you go until you have all the grapefruit flesh exposed and no pith remains.
- Now pick up the fruit and hold it in your hand over a large bowl. With a small paring knife, slice along the edge of each section division, carefully toward the centre of the fruit. As you release each section, drop it into the bowl.
- Continue until you’ve removed all sections of the fruit.
- Now squeeze the juice into the bowl. This will keep the segments moist while you work, and juice can be reserved for your recipe.
Kale and Grapefruit Salad with Buckwheat and Pumpkin Seed Granola
Ingredients
- 1/2 cup (125 mL) raw buckwheat
- 1/2 cup (125 mL) raw pumpkin seeds
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 Tbsp (15 mL) honey
- 1/4 tsp (1 mL) hot smoked paprika
- Pinch salt
- 2 bunches cavolo nero, central rib removed and sliced lengthwise to make about 4 cups (1 L)
- 3 Tbsp (45 mL) extra-virgin olive oil, 1 tsp (5 mL) reserved
- 2 ruby red grapefruit, cut in supremes (see tip), and 1/3 cup (80 mL) juice reserved
- 1/4 tsp (1 mL) dried red pepper flakes
- 1/4 tsp (1 mL) hot smoked paprika
- 1 small garlic clove, peeled and crushed
- 1 tsp (5 mL) honey
- 2/3 cup (65 mL) sliced green onion (white and green part)
- 1.7 oz (50 g) radish microgreens, about 1 cup (250 mL)
Directions
01
Preheat oven to 350 F (180 C). Line baking sheet with parchment paper.
02
In small bowl, combine, buckwheat, pumpkin seeds, 1 Tbsp (15 mL) olive oil, 1 Tbsp (15 mL) honey, 1/4 tsp (1 mL) hot smoked paprika, and pinch of salt. Spread mixture out on parchment paper in even layer and bake in preheated oven for 10 minutes, stirring at 4- and 8-minute marks. Remove from oven and allow to cool without stirring.
03
In Mason jar or small bowl, measure out 3 Tbsp (45 mL) olive oil. Remove 1 tsp (5mL) and add to large bowl with kale. With clean hands, massage kale for a few minutes, working oil into kale. Set aside.
04
Add reserved 1/3 cup (80 mL) grapefruit juice to Mason jar with 1/4 tsp (1 mL) red pepper flakes, 1/4 tsp (1 mL) hot smoked paprika, crushed garlic, and 1 tsp (5 mL) honey. With your hands, break up half of granola mixture and add to kale with green onion, radish microgreens, and 3 Tbsp (45 mL) of dressing. Toss to combine.
05
Arrange salad in serving bowl or platter and place grapefruit pieces overtop. Break remaining granola into bite-size chunks and add to top of salad.
