Baby Kale and Grapefruit Salad with Campari Vinaigrette
Serves: 4 servings
  • 3 ounces baby kale
  • 20 grapefruit pieces/segments, about 7 ounces, that have been supremed (white pith and surrounding membrane removed)
  • ¼ cup/1 ounce feta cheese crumbles
  • ¼ cup/1 ounce candied walnuts (recipe follows in "Notes") or chopped toasted walnuts
  • ½ avocado, pit removed, flesh scooped out, and cut into ½ inch cubes
  • 6 tablespoons/3 ounces olive oil or avocado oil
  • 1 tablespoon Campari – Italian liqueur
  • 1 tablespoon white balsamic vinegar
  • Pinch of salt and pepper
  1. In a medium bowl combine the baby kale, grapefruit pieces, feta, candied walnuts, and avocado.
  2. In a small bowl make the vinaigrette by whisking together the olive oil or avocado oil, Campari, white balsamic vinegar, salt and pepper.
  3. Pour the vinaigrette over the salad and toss until all of the baby kale leaves are evenly coated.

½ cup sugar
4 teaspoons cinnamon
1 egg white
1 tablespoon vanilla extract
1 lb. chopped walnuts

Preheat the oven to 300 degrees and line a half sheet pan with parchment paper. Mix the sugar and cinnamon together in small bowl and set aside. In a medium bowl whisk together the egg white and the vanilla extract until frothy. Add the walnuts and toss until they are evenly coated with the egg white mixture. Add the cinnamon and sugar and toss again to coat the walnuts. Pour the mixture onto the sheet pan and spread into a single layer. Bake on the bottom rack of the oven for 30 minutes.
Nutrition Information
Serving size: about 4½ ounces, Calories: 336, Fat: 30g, Saturated fat: 25g, Unsaturated fat: 5g, Trans fat: 0g, Carbohydrates: 10g, Sugar: 5g, Sodium: 116mg, Fiber: 3g, Protein: 4g, Cholesterol: 8mg
Recipe by Queen of My Kitchen at