1 bunch kale
1 bunch lettuce
4 tablespoons olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 cup sunflower seeds or pepitas
Remove the stems from the kale and chop it into bite-sized pieces. Chop the lettuce into bite-sized pieces. Peel the kohlrabi, beet, and 2 carrots and chop them into matchsticks (julienne) with a knife or using a food processor. Remove the sections from half of the grapefruit and peel them.
In a small canning jar, combine juice from the remaining half grapefruit (around 1/4 cup), 4 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground pepper. Cover the jar and shake vigorously to combine (or whisk all ingredients together in a bowl).
To serve, place vegetables on serving plates or in bowls. Top with grapefruit vinaigrette and sunflower seeds or pepitas.
Source: "A Couple Cooks" https://www.acouplecooks.com/beet-kale-and-kohlrabi-salad-with-grapefruit-vinaigrette/