Grapefruit Arugula Salad

By KDCooks

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.

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

Details

Servings 4
Adapted from foodnetwork.com

Preparation

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.