Kale Grapefruit Salad C/O The Defined Dish

By: Kristi Goode







INGREDIENTS:

FOR THE APPLE CIDER VINAIGRETTE:


· 2 tbsp extra virgin olive oil

· 2 tbsp apple cider vinegar

· 1 tsp Dijon mustard

· 1 tbsp honey or maple syrup

· ¼ tsp smoked paprika

· ½ tsp kosher salt

· ½ tsp black pepper

·

FOR THE SALAD:

· 1 head lacinato kale stem removed and thinly sliced (about 6 cups)

· 1 honey crisp apple thinly sliced and halved

· ½ cup dry roasted and salted almonds, roughly chopped

· 1 grapefruit cut into slices

· ½ cup grated aged cheddar cheese

·

INSTRUCTIONS:

1. Add all of the vinaigrette ingredients in a mason jar and shake well, or in a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, smoked paprika, salt and pepper until well combined. Set aside.

2. In a large bowl, combine the kale, apple and almonds. Pour the dressing over the salad and toss until well coated and the kale has slightly wilted, 3 to 4 minutes.

3. Add the grapefruit and the grated cheddar and gently toss once more.

4. Serve with a protein such as salmon or grilled chicken.


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