Meal Kit
Kale and Ruby Red Grapefruit Salad
With Goat Cheese, Pine Nuts, and a Sherry Vinaigrette
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 1 days
Contains: Tree Nuts (Pine Nuts), Milk
Chef
Justin Paruszkiewicz
Grapefruit comes from a subtropical citrus tree and is known for its sour to semi-sweet taste. Originally grown in Barbados and known as the forbidden fruit, grapefruit was later named because it grows in grape-like clusters. Grapefruit pairs well with hearty kale and creamy goat cheese, both of which work to tone down the sourness of the fruit. The salad is topped it with sherry vinaigrette, as it combines the complex acidity of wine vinegar with the sweetness of balsamic vinegar. Enjoy this great salad that is healthy, hearty and delicious!
In Your Box (serves 2)
- 2 English Cucumber
- 1 Onion
- 1 Ruby Red Grapefruit
- 0 cup Dijon Mustard
- 0 fl. oz. Sherry Vinegar
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0 oz. Pine Nuts
- 0 oz. Cherry Tomatoes
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0 oz. Goat Cheese Crumbles
- 0 oz. Kale
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) N3DgZbOj
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Calories90
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Carbohydrates20g
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Net Carbs18g
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Fat0g
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Protein4g
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Sodium0mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prep the Vegetables
Slice thin strips of cucumber lengthwise with a vegetable peeler. Slice the cherry tomatoes in half. Peel the red onion and slice in half. Slice the halves into thin julienne strips (matchsticks). With a knife, slice the peel and the pith off the grapefruit. Slice the grapefruit into circular slices. Peel the leaves off the ribs of the kale. Discard the ribs and chop the leaves into 1 inch pieces.
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2 Make the Dressing
Place the sherry vinegar, 1 tbsp. oil, sugar, and Dijon mustard in a large mixing bowl. Whisk ingredients together to incorporate. Add salt and pepper to taste.
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3 Mix the Ingredients
Mix the kale, grapefruit, cucumber, red onion, and cherry tomatoes in a large mixing bowl. Add the dressing slowly and incorporate together.
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4 Plate the Dish
Place the salad mixture in the middle of the plate. Or, just eat it right out of the bowl and share it over a cutting board like we did! Top the salad with goat cheese crumbles and pine nuts.
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