Breakfast salad is a beautiful and bright citrus salad, and perfect for a winter morning. Made with fresh kale and grapefruit this salad is super healthy!
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.
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.