Kale and Grapefruit Salad with Sunflower Seeds and Dried Cranberries
Kale and Grapefruit Salad with Sunflower Seeds and Dried Cranberries might be just the side dish you are searching for. For 78 cents per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 142 calories, 4g of protein, and 7g of fat per serving. This recipe serves 4. Plenty of people made this recipe, and 323 would say it hit the spot. This recipe from Green Lite Bites requires sunflower seeds, grapefruit, kale, and kosher salt. Christmas will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 100%, which is super. Similar recipes include Massaged Broccoli Rabe Salad with Sunflower Seeds & Cranberries, Kale Salad with Quinoa, Parmesan Cheese and Sunflower Seeds, and Four Bean Salad with Quinoa, Sun-Dried Tomatoes & Sunflower Seeds from The Lemon Bowl.
Servings: 4
Ingredients:
20g of dried cranberries
1 large pink grapefruit
2-3 Bunches of Kale (Mine was about 500g ones the stems were removed)
kosher salt
1 tbsp olive oil
20g sunflower seeds
Equipment:
bowl
knife
Cooking instruction summary:
Pull the leaves off the stems of the kale and chop into thin strips or pieces and place them in a large bowlSupreme the grapefruit over the bowl. I have a link in this post that shows you how to do it. Basically cut the peel off and then slice out the grapefruit sections with a knife. Do it over the kale so any juice drips into the bowl.Once you are finished cutting out the segments you will be left with the center pulp of the grapefruit. Squeeze that baby over the kale leaves extracting as much juice as possible.Add the olive oil and a pinch of kosher salt then toss and rub the kale with your hands making sure to distribute the juice and olive oil evenly. Add the sunflower seeds and cranberries and toss again.Eat immediately or let sit in the fridge for a few hours. It’s good either way!Note: I added a few extra sunflower seeds and cranberries on top for the photo. Oh! And I do have to add, I happened to serve this with a quick pork fried rice dish and the rice mixed in with the salad was even better! I will have to revisit the combo making a complete meal. I would add it here but the rice and pork was literally a “kitchen sink” type of thing.Weight Watcher pointsplus note: I just use the nutritional info to calculate.
Step by step:
1. Pull the leaves off the stems of the kale and chop into thin strips or pieces and place them in a large bowl
2. Supreme the grapefruit over the bowl. I have a link in this post that shows you how to do it. Basically cut the peel off and then slice out the grapefruit sections with a knife. Do it over the kale so any juice drips into the bowl.Once you are finished cutting out the segments you will be left with the center pulp of the grapefruit. Squeeze that baby over the kale leaves extracting as much juice as possible.
3. Add the olive oil and a pinch of kosher salt then toss and rub the kale with your hands making sure to distribute the juice and olive oil evenly.
4. Add the sunflower seeds and cranberries and toss again.Eat immediately or let sit in the fridge for a few hours. It’s good either way!Note: I added a few extra sunflower seeds and cranberries on top for the photo. Oh! And I do have to add, I happened to serve this with a quick pork fried rice dish and the rice mixed in with the salad was even better! I will have to revisit the combo making a complete meal. I would add it here but the rice and pork was literally a “kitchen sink” type of thing.Weight Watcher pointsplus note: I just use the nutritional info to calculate.
Nutrition Information:
covered percent of daily need
