Go Back
+ servings
Summer Kale Salad with Grapefruit Vinaigrette | CaliGirl Cooking
Print Recipe
No ratings yet

Summer Kale Salad with Grapefruit Vinaigrette

This hearty kale salad features some of the best summer produce and a tangy grapefruit vinaigrette.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course, Salad
Cuisine: American
Servings: 4 servings
Calories: 618kcal


For the salad:

  • 2 beets peeled and diced
  • 6 ounces padron peppers stems removed
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup corn kernels
  • 1 tablespoon olive oil
  • 1 bunch kale cut off the rib and chopped into bite-size pieces
  • 1 small shallot sliced
  • 1 cup heirloom cherry tomatoes halved
  • ½ cup macadamia nuts chopped
  • 2 green onions sliced
  • 1 yellow peach thinly sliced
  • ¼ cup crumbled goat cheese

For the dressing:

  • ¼ cup fresh grapefruit juice
  • ½ cup avocado oil
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepper


  • First, roast the beets and the peppers. Preheat the oven to 400 degrees Fahrenheit. Line a large jelly roll pan with aluminum foil and set aside.
  • Combine beets and peppers in a large mixing bowl. Add olive oil, salt and pepper and toss to coat. Pour onto prepared jelly roll pan and place in preheated oven. Roast beets and peppers for 20 minutes, or until beets can be easily pierced with a fork and peppers have charred slightly. Remove from oven and let cool.
  • While beets and peppers are cooking, prepare the corn. Place a medium sauté pan over medium-high heat. Add olive oil and corn, cooking until corn has started turning golden. Remove from heat and set aside.
  • While vegetables are cooling, prepare the other ingredients for the salad. In a large salad bowl, combine kale, shallot, tomatoes, macadamia nuts, green onions, peach and goat cheese. Once other vegetables have cooled, add those as well.
  • Finally, make the dressing. If you have a mason jar with a lid, combine all ingredients in the jar, put the lid on, and shake to combine. If you do not have a mason jar, simply add all of the dressing ingredients to a small bowl and whisk vigorously to combine. Add dressing to salad right away and toss to combine.


  1. This salad can be enjoyed immediately, but for best results, let marinate for a few hours or overnight before serving.
  2. Feel free to sub in whatever fresh produce is abundant in your area in the summer, no need to stick to exactly these ingredients!


Calories: 618kcal | Carbohydrates: 24g | Protein: 7g | Fat: 58g | Saturated Fat: 9g | Cholesterol: 7mg | Sodium: 751mg | Potassium: 553mg | Fiber: 5g | Sugar: 12g | Vitamin A: 975IU | Vitamin C: 57mg | Calcium: 61mg | Iron: 2mg