01 Mar Kale and Grapefruit Salad with Buckwheat and Pumpkin Seed Granola

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.

Kale and Grapefruit Salad with Buckwheat and Pumpkin Seed Granola

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Servings: 8

Ingredients Method

Ingredients

  

Buckwheat and pumpkin seed granola

• ½ cup raw buckwheat
• ½ cup raw pumpkin seeds
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon honey
• ¼ teaspoon hot smoked paprika
• ⅛ teaspoon salt

Salad

• 2 bunches cavolo nero central ribbed removed and sliced lengthwise to make about 4 cups
• 3 tablespoons extra-virgin olive oil 1 teaspoon reserved
• 2 ruby red grapefruit cut in sections, and ⅓ cup juice reserved
• 1 small garlic clove peeled and crushed
• ¼ teaspoon hot smoked paprika
• ¼ teaspoon dried red pepper flakes
• 1 teaspoon honey
• ⅔ cup sliced green onion (white and green part)
• 1.7 ounces radish microgreens (about 1 cup)

Method

 

1. Preheat oven to 350 F°. Line baking sheet with parchment paper.
2. In small bowl, combine, buckwheat, pumpkin seeds, 1 tablespoon olive oil, 1 tablespoon honey, 1/4 teaspoon 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.
3. In Mason jar or small bowl, measure out 3 tablespoons olive oil. Remove 1 teaspoon and add to large bowl with kale. With clean hands, massage kale for a few minutes, working oil into kale. Set aside.
4. Add reserved 1/3 cup grapefruit juice to Mason jar with 1/4 teaspoon red chili flakes, 1/4 teaspoon hot smoked paprika, crushed garlic, and 1 teaspoon honey. With your hands, break up half of granola mixture and add to kale with radish microgreens, green onion, and 3 tablespoons of dressing. Toss to combine.
5. 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.

by Helena McMurdo

Recipe Courtesy of Alive Magazine