Kale Salad with Grapefruit Vinaigrette


Fresh, seasonal fruit is harder to come by in the fall and winter, so it’s a great time to take advantage of those that are available. Kale and grapefruit make a great winter salad as both are in season this time of year. The colors of each look festive together and the feta really sets it off.

Kale Salad with Grapefruit Vinaigrette

Make sure to follow the first step of massaging the kale, otherwise, it may be very tough and difficult to eat. Massaging with olive oil is a messy job, but it’s so worth it for the softened texture of the kale afterward.
Servings 6
Prep Time 20 mins


  • Large Bowl
  • small bowl


  • 8 cups kale de-stemmed, chopped
  • 4 tbsp olive oil
  • 2 tbsp grapefruit juice fresh squeezed
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • ¼ tsp sea salt
  • ½ cup pumpkin seeds shelled
  • ½ cup feta cheese crumbled


  • In a large bowl, add kale and olive oil. Massage the kale until the leaves have softened and are coated with the oil.
  • In a small bowl, whisk together grapefruit juice, honey, mustard, and salt. Pour over the kale and toss to coat.
  • Sprinkle pumpkin seeds and feta over salad to serve.
Cost: $6
Course: Side Dish
Cuisine: American
Keyword: grapefruit, kale, salad, side dish, vegetarian

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