Preheat oven to 375ºF.

Place bread pieces in a large bowl and drizzle 2 tablespoons of olive oil and season with salt and pepper. Toss to combine and spread onto a baking sheet. Bake for about 10-15 minutes until only lightly browned. Remove from oven and set aside.

In a small saucepan, cook the quinoa according to the package instructions. Remove from the heat, place the quinoa in a large bowl. Set aside.

In a small bowl whisk together 1/2 cup Colavita Extra Virgin Olive Oil, 3 tablespoons Colavita Aged Red Wine Vinegar, shallot, mustard, 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper. Set aside.

Add the chopped kale to the large bowl with the quinoa and drizzle 2-3 tablespoons of the vinaigrette. Toss to coat all, adding more vinaigrette by the tablespoon if needed. Sprinkle with a pinch of kosher salt and a few grinds of black pepper and toss. Add in the breadcrumbs, dates and almonds and toss again.

Arrange the salad in a large serving bowl and arrange the grapefruit segments in and around the salad and serve.

Chef’s Tip:
Regular citrus segments are fine, but if you want to make your segments look like they’re right out of a restaurant, supreming them is the way to go. Follow these simple instructions and you’ll never serve it any other way again.

1- Trim the top and bottom and set upright on one cut side. Cut away the peel and pith by running your knife along the contour of the fruit.
2 – Over a bowl, slice between the membrane and the flesh and cut out the segments into the bowl.
That’s it! Enjoy the bonus juice.