Beet, Kale and Kohlrabi Salad with Grapefruit Vinaigrette

Servings: 4

1 bunch kale
1 bunch lettuce
1 kohlrabi
1 beet
2 carrots
1 grapefruit

Ingredients for dressing:
4 tablespoons olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
¼ cup sunflower seeds or pepitas

1.  Remove the stems from the kale and chop it into bite-sized pieces. Chop the lettuce into bite-sized pieces.
2.  Peel the kohlrabi, beet, and 2 carrots and chop them into matchsticks (julienne) with a knife or using a food processor.
3.  Remove the sections from half of the grapefruit and peel them.
4.  In a small canning jar, combine juice from the remaining half grapefruit (around ¼ cup), olive oil, honey, Dijon mustard, kosher salt, and freshly ground pepper. Cover the jar and shake vigorously to combine (or whisk all ingredients together in a bowl).
5.  To serve, place vegetables on serving plates or in bowls. Top with grapefruit vinaigrette and sunflower seeds or pepitas.

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