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.
Photo by Kimberly D.
Adapted from foodnetwork.com
Refreshing salad.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from foodnetwork.com

Ingredients

  • 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

Directions

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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