Grapefruit-arugula salad
Indulge in a zesty grapefruit-arugula salad bursting with vibrant flavors that will tantalize your taste buds. Perfect for a light and refreshing meal.
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
Instructions:
- Heat up the oven to 190 °C and prepare a baking sheet with parchment paper. Mix together the walnuts, melted butter, brown sugar, cumin, paprika, cayenne, and 1/4 teaspoon of salt in a medium bowl; toss to coat and then lay the nuts on the baking sheet. Bake until the nuts turn golden brown, for approximately 10 minutes. Stir the nuts once halfway through baking and then let them cool down.
- While waiting, create the dressing: Whisk together the yogurt, lemon juice, honey, rice vinegar, and a pinch of salt and black pepper in a small bowl; set aside.
- Trim the ends of the grapefruits, then remove the peel and white pith using a paring knife. Separate the grapefruit segments by cutting between the membranes directly into a large bowl.
- Combine the spiced walnuts, celery, endive, arugula, and chives with the grapefruit segments in the bowl. Pour the yogurt dressing over the salad, season with salt and pepper, and mix well.
Summary:
- Calories: 1349 kcal
- Fat: 97 g
- Protein: 33 g
- Carbs: 114 g
- Potassium: 1967 mg
- Magnesium: 293 mg