Roasted Brussels & Grapefruit Kale Salad with Avocado and Pistachio
This bright, refreshing salad brings together caramelized roasted Brussels sprouts, juicy grapefruit segments, creamy avocado, and crunchy pistachios over a bed of tender kale. A light citrus-honey dressing ties it all together, balancing bitterness, sweetness, and richness for a sophisticated yet simple Mediterranean-style dish.
⏱️ Time
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Ingredients
For the Salad
2 cups Brussels sprouts, trimmed and halved
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
3 cups kale, stems removed and leaves chopped
1 ripe avocado, sliced or cubed
1 large grapefruit, peeled and segmented
2 tbsp roasted pistachios, roughly chopped
1 tbsp crumbled feta (optional, for extra creaminess)
For the Citrus-Honey Dressing
2 tbsp olive oil
1 tbsp grapefruit juice (or orange juice)
1 tbsp lemon juice
1 tsp honey or maple syrup
½ tsp Dijon mustard
Salt and black pepper, to taste
Instructions
1. Roast the Brussels Sprouts
1. Preheat oven to 425°F (220°C).
2. Toss halved Brussels with olive oil, salt, and pepper.
3. Roast for 18–20 minutes, stirring halfway, until golden and crispy on the edges.
4. Let cool slightly before adding to the salad.
2. Prepare the Kale
1. Place chopped kale in a large bowl.
2. Drizzle with a teaspoon of olive oil and a pinch of salt.
3. Massage the kale with your hands for about 1–2 minutes until tender and dark green.
(This removes bitterness and softens the leaves.)
3. Make the Dressing
1. In a small jar or bowl, whisk together olive oil, grapefruit juice, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.
2. Taste and adjust sweetness or acidity as preferred.
4. Assemble the Salad
1. To the bowl of kale, add roasted Brussels sprouts, grapefruit segments, and avocado.
2. Pour the dressing over and toss gently to coat.
3. Top with chopped pistachios and optional feta cheese.
5. Serve
Serve immediately for a fresh, crisp texture, or chill briefly for a refreshing cold salad.
Excellent as a main salad or paired with grilled chicken or salmon.
Notes & Tips
To avoid bitterness, use ruby red grapefruit for natural sweetness.
Add quinoa or farro to make it a complete meal.
Substitute pistachios with toasted almonds or walnuts if desired.
For a creamier dressing, whisk in a spoon of Greek yogurt or tahini.
️ Nutrition information
Calories: ~380 kcal
Protein: 9 g
Carbohydrates: 28 g
Fat: 26 g
Fiber: 8 g