If you love Flower Child’s Organic Kale Salad, you’ll enjoy this homemade take: Shredded Kale Salad with Grapefruit. It’s a simple salad with bold, bright flavors—tangy, slightly sweet, and deeply satisfying. This version uses lacinato kale, crisp Honeycrisp apple, dry-roasted almonds, juicy grapefruit segments, and a smoky apple cider vinaigrette that lifts every bite.
Kale salads can sometimes feel heavy or dull, but this one is far from boring. The kale is thinly shredded so it softens quickly under the dressing, while the apple adds crunch, the almonds bring roastiness, and the grapefruit gives bright acidity and a pop of juice. A touch of smoked paprika in the dressing mimics the smoked almonds used at Flower Child and adds subtle warmth.
This salad pairs well with any protein. I served it with air-fryer salmon, but rotisserie chicken, seared chicken breasts, sautéed shrimp, or even a quick-seared steak are all great options. Because kale holds up to dressing, the salad keeps well in the fridge, making it an excellent make-ahead choice for lunches or easy weeknight dinners.
Looking for more kale salad recipes? Try these ideas:
- Detox Kale Salad
- Kale Salad with Roasted Delicata Squash and Miso Dressing
- Kale Chicken Caesar Salad
Shredded Kale Salad with Grapefruit
Total time: 20 mins | Servings: 2 people
Ingredients
For the Apple Cider Vinaigrette
- 2 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tbsp honey
- 1/4 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
For the Salad
- 1 head lacinato (Tuscan) kale, stem removed and thinly sliced (about 6 cups)
- 1 Honeycrisp apple, thinly sliced and halved
- 1/2 cup dry roasted and salted almonds, roughly chopped
- 1 grapefruit, cut into supremes (see note)
- 1/2 cup grated aged cheddar (Unexpected Cheddar or similar)
Instructions
- In a small bowl, whisk the extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, smoked paprika, salt, and pepper until the dressing is smooth and combined. Taste and adjust seasoning if needed; set aside.
- In a large mixing bowl, combine the shredded kale, sliced apple, and chopped almonds. Pour the dressing over the salad and toss vigorously for 3 to 4 minutes, until the kale softens slightly and the leaves become well coated.
- Add the grapefruit segments and the grated cheddar. Gently toss once more to redistribute the ingredients without breaking the grapefruit pieces.
- Serve immediately with your choice of protein. For a simple salmon pairing: drizzle a 6-ounce wild-caught salmon filet with a little olive oil, season lightly with salt and pepper, and cook in an air fryer at 375°F until the fish flakes easily, about 8 minutes (times may vary by air fryer).
Notes
To supreme a grapefruit (remove pith and membranes and extract clean segments): peel the grapefruit completely, then hold it over a cutting board and cut along the curved edges to remove any remaining pith. With a sharp, thin knife, cut on both sides of each membrane to release each segment. This yields neat, juicy segments that are perfect for salads.
Serving & Storage Tips
This salad is best eaten within a day if dressed, though the sturdy kale keeps its texture longer than more delicate greens. If you plan to store it, keep the dressing separate and toss the salad just before serving to preserve freshness. The salad makes a great packed lunch—add a protein on the side or portion it into containers for easy grab-and-go meals.
Nutrition information is automatically calculated and should be used only as an approximation.
Additional Info
Author: Alex Snodgrass
Servings: 2 people
Enjoyed this recipe? Leave a comment below to share how you served it or any tweaks you made.
Photography by Eat Love Eats.