Kale Salad with Grapefruit, Almonds & Vinaigrette

My love for kale salads runs deep, as you may know by now! I order a particular kale salad from Flower Child about once a week, so decided to try and recreate a similar version at home. It’s got an addicting mix of flavors — crisp apples, tart grapefruit, creamy cheddar and smoke from the almonds. The salad works well on its own but for added protein, grilled chicken or grilled tofu will pair well.

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Kale Salad with Grapefruit, Smoked Almonds & Apple Cider Vinaigrette

Course Salad

Cuisine American

Keyword kale

Prep Time 20 minutes

Servings 4

Ingredients

For the salad

• 1 bunch lacinato kale, stems removed and leaves cut into ribbons
• 1 cup red cabbage, diced
• 1 honeycrisp apple sliced thin
• 1 pink grapefruit skin removed, flesh cut into chunks or sliced
• ¼ cup golden raisins or red grapes, halved
• ½ cup shredded white cheddar cheese
• ½ cup smoked almonds, crushed into pieces

For the vinaigrette

• Half of a shallot
• ¼ cup extra virgin olive oil
• 3 tablespoons apple cider vinegar
• 2 teaspoons dijon mustard
• 2 teaspoons honey
• ½ teaspoon Kosher salt
• ¼ teaspoon freshly ground black pepper

Preparation

1. 1. Place all vinaigrette ingredients in a blender and puree until smooth. Set aside.

2. 2. Place all salad ingredients in a large salad bowl. Toss with vinaigrette, adjust seasonings to taste, and serve.

Recipe Notes

The Flower Child version of the salad uses thinly shaved brussels sprouts instead of red cabbage. They add slightly different but delicious flavors. I also like the color that the cabbage adds.

If you love kale salads, this Kale Salad with Breadcrumbs, Crunchy Chickpeas, and Parmesan Tahini Dressing is another of my absolute favorites!

Bon Appétit!
xx—BB