Power salad with kale and grapefruit

Power salad with kale and grapefruit

Total: 1 hr 10 Min. | Active: 40 Min.
vegan, lactose-free, gluten-free, Low Carb
Nutritional value / people: 350 kcal
, Fat: 22 g
, Carbohydrate: 23 g
, Protein: 14 g

One of the things I look forward to most during the colder months is all the beautiful citrus fruits. Grapefruit, in particular, is perfect for salad creations with dark green leaves. The dressing for this salad is a creamy sauce made from roasted garlic and cashews. The garlic loses its pungent flavour when roasted, turning soft and sweet – perfect for a creamy dressing. Combined with the bitter grapefruit notes, it delivers an exciting taste sensation. This is one of my favourite recipes when I want a fresh, nutritious and flavoursome meal. You will love this salad!


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Roasted garlic & chickpeas

1 garlic
1 tin chickpeas (approx. 400 g), rinsed with cold water, drained
1 tbsp oil
1 pinch salt
1 tsp smoked paprika
½ tsp ground cumin


100 g kale, thinly sliced
100 g leaf salad, of your choice
300 g broccoli, cut into small florets
1 avocado, diced
1 grapefruit, cut into pieces


65 g cashew nuts, soaked overnight in cold water
2 tbsp tahini
5 tbsp water
¼ tsp salt
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How it's done

Roasted garlic & chickpeas

Cut off the top part of the garlic bulb to reveal the cloves, wrap the bulb in foil, place on one side of a baking tray lined with baking paper.

Roast for approx. 10 mins. in the centre of an oven preheated to 180°C.

In a bowl, thoroughly mix the chickpeas with the oil, salt and spices. Remove the tray from the oven. Place the chickpeas on the other side of the tray, roast the garlic and chickpeas for a further 20 mins. (total cooking time for the garlic: approx. 30 mins.).


Plate up all of the ingredients (together with the roasted chickpeas).


Rinse the soaked cashew nuts and drain well, transfer to a blending cup. Allow the roasted garlic to cool slightly, squeeze the pulp from the cloves into the blending cup. Add the tahini, water and salt, blend/mix everything together until smooth. Drizzle the dressing over the salad.

Good to know
Tip: Garnish the salad with hemp seeds, chia seeds and/or pomegranate seeds, as desired.

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