Today’s Recipe: Kale and Grapefruit Salad
Whether or not you're a kale convert, this salad's ingredients -- namely the grapefruit, toasted hazelnuts and optional sunflower seeds -- provide a nice balance to those leafy greens. Kale and grapefruit are also water-rich, low-calorie ingredients that pack a ton of nutrients. Enjoy!
Makes 4 servings
1 bunch (8 ounces) kale, center stems and ribs removed, thinly sliced
1/4 cup hazelnuts, roughly chopped
1 whole grapefruit
2 tablespoons hulled sunflower seeds (or to taste)
2 tablespoons fresh grapefruit juice
1/2 small red onion, thinly sliced
2 tablespoons canola oil
2 tablespoons honey
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 shallot, thin or finely chopped
Kellogg’s® Smart Start® cereal
- Preheat oven to 350 F. Place
hazelnuts on baking sheet sprayed with nonstick cooking spray and toast until
slightly browned under skin, about 15 minutes.
- Remove skins by rubbing nuts between a warm towel, then roughly chop; set
- Remove peel and pith from grapefruit.
Working over a small bowl to collect juice, carve out segments between
membranes; set segments aside.
- Combine 2 tablespoons of reserved
grapefruit juice with red onion, canola oil, honey, salt, pepper and shallots
to create a dressing in a separate bowl. Set mixture aside to soften.
- Toss sliced kale with dressing
and hazelnuts. Serve and sprinkle with sunflower seeds.
- Sprinkle on cereal for a