Grapefruit and feta fregola salad

Experience a burst of fresh flavors with our Grapefruit and Feta Fregola Salad. The tanginess of grapefruit pairs perfectly with the creaminess of feta for a delightful culinary experience.

Ingredients:

• 230g uncooked toasted fregola pasta or Israeli couscous (about 1¼ cups)
• 1 small red onion, thinly sliced (about 1 cup), divided
• 4 ½ tablespoons extra-virgin olive oil, divided
• 1 ¾ teaspoons kosher salt, divided
• 2 medium-size red grapefruits (about 8 oz. each)
• 2 tablespoons fresh lemon juice (from 1 lemon)
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• ½ teaspoon black pepper
• 3 tablespoons chopped fresh dill, divided
• 2 ½ ounces feta cheese, crumbled (about ⅔ cup)
• ⅓ cup toasted hazelnuts, chopped

Instructions:

1. Prepare fregola by cooking it in salted water as per the instructions on the package. Once cooked, drain and rinse it. Place the fregola in a large bowl and allow it to cool down to room temperature, which should take approximately 15 minutes.
2. Heat up the broiler to high and adjust the oven rack to be 6 inches away from the heat source. Mix ½ cup of onion with ½ tablespoon of oil and ¼ teaspoon of salt on a baking sheet. Put it under the broiler until it becomes slightly charred, typically for about 3 to 4 minutes; then, set it aside.
3. Remove the peel and pith from the grapefruits using a sharp paring knife. To extract the grapefruit segments, work over a medium bowl to catch any juices. Cut between the membranes to free the segments and keep them aside.
4. In a large bowl, combine lemon juice, honey, Dijon mustard, pepper, 3 tablespoons of grapefruit juice, 1 tablespoon of dill, and the rest of the oil and salt. Add the fregola, both the charred and raw sliced red onion, feta cheese, hazelnuts, and grapefruit segments to the bowl. Gently mix everything together until well coated. Sprinkle the remaining 2 tablespoons of dill on top before serving.

Summary:

• Calories: 2073 kcal
• Fat: 112 g
• Protein: 52 g
• Carbs: 223 g
• Potassium: 1272 mg
• Magnesium: 227 mg