I can never get enough grapefruit – I love it in my salads, my desserts and most importantly, in my cocktails. It’s such a refreshing ingredient that brightens up any dish and provides the right amount of acidity. In need of a crunch? Roasted chickpeas are a healthier alternative to bread croutons, plus they are gluten free!

Winter Grapefruit Kale Salad with Roasted Chickpeas

Serves about 4 people

  • 8 oz of curly kale (about 5 cups)
  • 1 cup chickpeas (tossed with 1 teaspoon salt, 1 teaspoon pepper and 1 tablespoon olive oil and roasted)
  • ½ cup red currents (removed from vine) or pomegranates seeds
  • 12 grapefruit supremes (pieces)

Grapefruit Vinaigrette 

  • ¼ cup grapefruit juice
  • ⅓ cup honey
  • 1 ½ teaspoons kosher salt
  • ½ cup olive oil
  1. Pre-heat oven to 400 degrees. Place chickpeas on baking sheet covered with a piece of parchment paper and toss with a tablespoon of olive oil, and a teaspoon each of salt and pepper; make sure each one is evenly coated. Roast for 20-25 minutes or until golden brown. Remove and let cool.
  2. Wash and dry the kale, and place in a large bowl. In a separate bowl, whisk together the grapefruit juice, honey, kosher salt, and olive oil. Pour vinaigrette over kale and massage with clean hands or tongs. Place salad in serving dish.
  3. Arrange grapefruit supremes, red currants and chickpeas over salad. Optional: sprinkle with finishing salt.