Meal Kit

Kale and Ruby Red Grapefruit Salad

With Goat Cheese, Pine Nuts, and a Sherry Vinaigrette

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Tree Nuts

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Grapefruit comes from a subtropical citrus tree and is known for its sour to semi-sweet taste. Originally grown in Barbados and known as the forbidden fruit, grapefruit was later named because it grows in grape-like clusters. Grapefruit pairs well with hearty kale and creamy goat cheese, both of which work to tone down the sourness of the fruit. The salad is topped it with sherry vinaigrette, as it combines the complex acidity of wine vinegar with the sweetness of balsamic vinegar. Enjoy this great salad that is healthy, hearty and delicious!

In Your Box (serves 2)

  • 0 cup Dijon Mustard
  • 0 fl. oz. Sherry Vinegar
  • Info
    0 oz. Pine Nuts
  • 0 oz. Cherry Tomatoes
  • Info
    0 oz. Goat Cheese Crumbles
  • 2 English Cucumber
  • 1 Red Onion
  • 1 Ruby Red Grapefruit
  • 0 oz. Kale

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    87
  • Carbohydrates
    20g
  • Fat
    0g
  • Protein
    4g
  • Sodium
    4mg

Recipe Steps

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prep the Vegetables

    Slice thin strips of cucumber lengthwise with a vegetable peeler. Slice the cherry tomatoes in half. Peel the red onion and slice in half. Slice the halves into thin julienne strips (matchsticks). With a knife, slice the peel and the pith off the grapefruit. Slice the grapefruit into circular slices. Peel the leaves off the ribs of the kale. Discard the ribs and chop the leaves into 1 inch pieces.

  2. 2

    Make the Dressing

    Place the sherry vinegar, 1 tbsp. oil, sugar, and Dijon mustard in a large mixing bowl. Whisk ingredients together to incorporate. Add salt and pepper to taste.

  3. 3

    Mix the Ingredients

    Mix the kale, grapefruit, cucumber, red onion, and cherry tomatoes in a large mixing bowl. Add the dressing slowly and incorporate together.

  4. 4

    Plate the Dish

    Place the salad mixture in the middle of the plate. Or, just eat it right out of the bowl and share it over a cutting board like we did! Top the salad with goat cheese crumbles and pine nuts.

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