Grapefruit, kale and fennel salad
Prep time
Total time
Serves: 4 servings
  • For the salad:
  • 1 bunch of lacinto kale, torn into bite sized pieces
  • 1 grapefruit
  • 1 head of fennel thinly sliced or shaved on a mandolin
  • 2-3 dates, pitted and chopped
  • ¼ cup slivered almonds
  • ¼ cup mint leaves
  • salt and pepper to taste
  • For the dressing:
  • 2 tablespoon champagne vinegar
  • 1 teaspoon honey
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  1. Combine all the ingredients for the dressing in a small bowl, whisking in the olive oil last.
  2. Segment the grapefruit and squeeze any remaining juice from the flesh into the dressing.
  3. Place the kale and fennel in a large bowl and dress with a few tablespoons of the dressing; massage the leaves with your hands, working the dressing into the leaves. and season with salt and pepper.
  4. Add the grapefruit and dates and toss gently to combine. Sprinkle the almonds and mint over the top and serve with a drizzle of additional dressing if desired.
Recipe by Scaling Back at