Purple Kale and Grapefruit Salad
A fresh summer salad that is perfect for your next picnic, bbq or weekday meal! One of things I love about kale is how well it travels and keeps fresh after dressed. Even the next day in the fridge it is crisp and not wilted.
I used pecans but any nut will work beautifully. It adds a nice crunch and salty element to the salad.
There are many variations to the simple salad. You could add strawberries, grapes, clementines etc. If you haven't had a kale and citrus salad before I recommend giving it a try!
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- 1 Bunch purple kale
- 1 Grapefruit (Sectioned)
- 1/4 cup Cranberries
- 1/4 cup Pecans (Chopped)
- 1/2 Apple (Sliced)
- 3 tbsp Extra virgin olive oil
- 1 tbsp White vinegar
- 1 tbsp Sherry vinegar
- 1 tsp Strawberry balsamic glaze
- Make the dressing
In a glass mason jar or small container add the olive oil, white vinegar, sherry vinegar, strawberry balsamic and a sprinkle of salt. Shake vigorously to combine.
- Prepare the salad
Clean and dry the kale. Prepare the kale by removing the tough ribbing. Peel and section one large grapefruit. Combine with sliced apples, cranberries and nuts.
Toss with dressing and serve.