Kale, Grapefruit and Hazelnut Salad With Tofu Croutons
- cal. (kcal) 288
- Makes: 4 servings
- Prep: 20 mins
- Cook: 40 mins
- Carb Grams Per Serving: 19
Ruby Red grapefruit
small red onion, thinly sliced
Nonstick cooking spray
kale (about 8 ounces), center stems and ribs removed, thinly sliced
hazelnuts, roughly chopped
extra-virgin olive oil
pecorino Romano, shaved (about 1/4 cup)
- Preheat the oven to 400 degrees . Remove peel and pith from grapefruit. Working over a small bowl to collect juice, carve out segments from between membranes; set segments aside. Toss onion with 2 tablespoons grapefruit juice; set aside to soften.
- Lightly coat a rimmed baking sheet with cooking spray. Pat tofu dry with paper towels, then slice into 1/2-inch cubes; pat cubes dry with more paper towels. Arrange tofu in a single layer on baking sheet and lightly coat with cooking spray; bake until golden and crisp, 12 to 15 minutes. Transfer to a paper towel-lined plate and let cool.
- In a large bowl, gently toss together tofu, grapefruit segments, grapefruit juice and onion mixture, kale, hazelnuts, oil, salt and pepper until well combined. Top with pecorino Romano.
Nutrition InformationServings Per Recipe: 4
PER SERVING: 288 cal., 3 g total fat 346 mg sodium, 19 g carb. (4 g fiber), 15 g pro.