Kale Salad with Radishes, Grapefruit and Candied Pepitas

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This is called Kale Salad, but it should be called Candied Pepitas Salad. Those nutty and sweet little devils make this salad really come together. In fact, I wouldn't make it without them. They are that essential to it, at least for me.  Make a double batch and then serve some more on the side.

Now, let's talk about the other ingredients. Kale, the curly kind, is a unique green. On its own, it is tough, and that's why it can stand up in soups, stews, and longer cooking times. What about raw in salads? I talked about massaging the leaves when I shared Kale Salad with Creamy Poblano Dressing. It really helps to tenderize the leaves. If you just toss the torn leaves with the vinaigrette, you will be chewing on crumpled rubber, which is not good eats.  Giving the greens a good massage will soften them and take a bit of the edge off.

Hopefully, you still have a red grapefruit on hand after making the Rise and Shine Juice. Unlike some salad recipes that call for you to cut the fleshy segments between the membranes to make supremes, this recipe has you cut the fruit into slices, keeping the membranes intact.  In keeping just that little bit of membrane, your body will absorb the vitamin C even more. The radishes lend a nice peppery note that balances nicely with the candied pepitas. Did I talk about how sweet and good those pepitas are? 😉

This salad can be served as a light lunch or a side dish to a variety of dishes. We particularly like it with brown butter scallops or sauteed salmon (more on those recipes at a later date).

I almost forgot about another essential ingredient! Cardamom! It is used in the candied pepitas and the vinaigrette. It is subtle in flavor, but has a lovely aroma. It can be used in sweet and savory recipes. If you don't use cardamom and are wondering what to do with the rest of the jar, I have linked a few sweets below! Happy cooking!

Butterscotch Spiral Coffee Cake

(with step-by-step pictures)

Spiced Apple Coffee Cake

Spiced Pumpkin Angel Biscuits

Sticky Coconut Pecan Spice Cake

Pumpkin Yeast Bread

Homemade Apple Butter

Printable Recipe

Kale Salad with Radishes, Grapefruit and Candied Pepitas

Serves 6 to 8

For the Candied Pepitas

1 large egg white

1 Tablespoon unsalted butter, melted

2 Tablespoons granulated sugar

2 Tablespoons packed light brown sugar

1/2 teaspoon ground cardamom

1/2 teaspoon Kosher salt

1/8 teaspoon cayenne pepper or more to taste (optional)

1 cup RAW pepitas

For the Salad

1/4 Extra-Virgin olive oil, divided

3 Tablespoons white wine vinegar

1 teaspoon ground cardamom

1 teaspoon Kosher salt

1/4 teaspoon freshly ground black pepper

1 red grapefruit

12 ounces curly kale, stemmed and chopped (about 5-ounces)

1 1/2 cups fresh flat-leaf parsley leaves, roughly chopped

6 radishes, trimmed, halved, and sliced into half moons (you can also thinly slice a whole radish on a mandoline and then stack the slices and cut them in half)

Adjust oven rack to middle position and preheat the oven to 350°. Line a rimmed baking sheet with parchment paper.  In a medium bowl, whisk egg white until frothy.  Add the melted butter, both sugars, cardamom, salt, and cayenne and whisk until combined. Add pepitas and stir to coat evenly.

Spread pepitas onto prepared sheet in a single layer and bake until nuts are deeply browned and fragrant, 15 to 17 minutes, stirring halfway through cooking. Transfer the sheet to a wire rack and let the nuts cool completely about 20 minutes. Break the nuts into 1/2-inch clusters. (Pepitas can be stored at room temperature for up to one week.)

Meanwhile, whisk 3 tablespoons of oil, vinegar, cardamom, salt and pepper together in a small bowl. 

Cut away a small piece from pole to pole so that the grapefruit will stay flat as you cut away the peel and pith from the grapefruit.  Cut the grapefruit into sixths from pole to pole.  If there is a thick pithy midsection, lay the piece on one long side and trim away the pith.  Cut each section into 1/4-inch thick pieces.

In a large bowl, combine the kale and the remaining tablespoon of oil. Gently knead and squeeze the kale until the leaves are evenly coated and have started to soften, about one minute. Add the grapefruit, radishes, parsley and vinaigrette and toss until combined.  Add the pepitas and toss again. Transfer salad to a platter and serve. Salad can be stored at room temperature for up to 3 hours or refrigerated for up to 2 days (if refrigerating, add pepitas just before serving). Enjoy!

Source: Adapted from americastestkitchen.com