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


  1. 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.
  2.  Remove skins by rubbing nuts between a warm towel, then roughly chop; set aside.
  3. Remove peel and pith from grapefruit. Working over a small bowl to collect juice, carve out segments between membranes; set segments aside.
  4. 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.
  5. Toss sliced kale with dressing and hazelnuts. Serve and sprinkle with sunflower seeds.
  6. Sprinkle on cereal for a crouton-like crunch.