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.
Buckwheat and pumpkin seed granola
1/2 cup (125 mL) raw buckwheat
1/2 cup (125 mL) raw pumpkin seeds
1 Tbsp (15 mL) extra-virgin olive oil
1 Tbsp (15 mL) honey
1/4 tsp (1 mL) hot smoked paprika
1/8 tsp salt
Salad
2 bunches cavolo nero, central ribbed removed and sliced lengthwise to make about 4 cups (1 L)
3 Tbsp (45 mL) extra-virgin olive oil, 1 tsp (5 mL) reserved
2 ruby red grapefruit, cut in supremes (see tip), and 1/3 cup (80 mL) juice reserved
1 small garlic clove, peeled and crushed
1/4 tsp (1 mL) hot smoked paprika
1/4 tsp (1 mL) dried red pepper flakes
1 tsp (5 mL) honey
2/3 cup (65 mL) sliced green onion (white and green part)
1.7 oz (50 g) radish microgreens, about 1 cup (250 mL)
Preheat oven to 350 F (180 C). Line baking sheet with parchment paper.
In small bowl, combine, buckwheat, pumpkin seeds, 1 Tbsp (15 mL) olive oil, 1 Tbsp (15 mL) honey, 1/4 tsp (1 mL) 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.
In Mason jar or small bowl, measure out 3 Tbsp (45 mL) olive oil. Remove 1 tsp (5mL) and add to large bowl with kale. With clean hands, massage kale for a few minutes, working oil into kale. Set aside.
Add reserved 1/3 cup (80 mL) grapefruit juice to Mason jar with 1/4 tsp (1 mL) red chili flakes, 1/4 tsp (1 mL) hot smoked paprika, crushed garlic, and 1 tsp (5 mL) honey. With your hands, break up half of granola mixture and add to kale with radish microgreens, green onion, and 3 Tbsp (45 mL) of dressing. Toss to combine.
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.
Serves 8 to 10
by Helena McMurdo
