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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.