Add the grapefruit juice, apple cider vinegar, olive oil, honey and salt to a small, heavy bottomed sauce pan.

Put the pan on the stovetop over medium heat.

Whisking, bring to a low boil.

Reduce to low and simmer for 5 minutes.

Pour the warm dressing over the salad and serve immediately*.

Prepare the couscous according to package instructions, set aside.

Add the kale and 1 tbsp olive oil to a large salad bowl.

Using clean hands, massage the kale with your fingers until is softens and reduces by about half.

Add the arugula, toss to combine with the kale.

Add the grapefruit, avocado and red onion slices, toss.

Add the prepared couscous, toss.

Top with the shaved Parmesan and walnuts, toss.