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Food

Kale and Grapefruit Salad with Buckwheat and Pumpkin Seed Granola

Serves 8 to 10

Written by
Kale and grapefruit salad with buckwheat and pumpkin seed granola

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.

Ingredients

Buckwheat and pumpkin seed granola
  • 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
Salad
  • 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.

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