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.
- 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
Adapted from foodnetwork.com
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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