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This is an image of a kale salad in a white serving bowl with a cup of vinaigrette to the side, topped with apples, grapefruit and smoked almonds.
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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.