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Grapefruit Arugula Salad


This grapefruit arugula salad is both tasty and gorgeous. Seasoned with spiced walnuts, it's a little sweet, a little citrusy, and a little spicy all in one.

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Rate this recipe 4.4/5 (7 Votes)


  • 1 cup walnuts
  • 1 tablespoon unsalted butter, melted
  • 2 teaspoons packed light brown sugar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • pinch of cayenne pepper
  • kosher salt
  • 1/3 cup plain Greek yogurt
  • juice of 1/2 lemon
  • 1 tablespoon honey
  • 2 teaspoons rice vinegar (not seasoned)
  • freshly ground black pepper
  • 2 pink grapefruits
  • 2 stalks celery, thinly sliced
  • 2 heads Belgian endive, cut into
  • large pieces
  • 5 cups baby arugula
  • 1 small bunch chives, cut into 1/2-inch pieces


Servings 4
Adapted from


Step 1

Preheat the oven to 375°F and line a baking sheet with parchment paper. Combine the walnuts, melted butter, brown sugar, cumin, paprika, cayenne and 1/4 teaspoon salt in a medium bowl; toss, then spread the nuts on the prepared baking sheet. Bake until the nuts are golden brown, about 10 minutes. Stir, then set aside to cool.

Meanwhile, make the dressing: Whisk the yogurt, lemon juice, honey, rice vinegar and a pinch each of salt and black pepper in a small bowl; set aside.

Trim the tops and bottoms of the grapefruits, then use a paring knife to remove the peel and white pith. Cut between the membranes to release the segments into a large bowl.

Add the spiced walnuts, celery, endive, arugula and chives to the bowl with the grapefruit. Add the yogurt dressing, season with salt and pepper and toss.

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