Winter grapefruit salad with citrus-ginger vinaigrette
Tantalize your taste buds with a refreshing winter grapefruit salad drizzled in zesty citrus-ginger vinaigrette. A delightful fusion of vibrant flavors!
Ingredients:
- 2 heads Belgian endive, leaves separated
- 1 head red leaf lettuce, torn into bite sized pieces
- 4 green onions, white parts only, sliced into discs
- 1/2 cup sliced hearts of palm
- 2 ruby red grapefruits, peeled and cut into segments
- 1/2 cup pine nuts
- seeds from 1 pomegranate
- 110g crumbled feta cheese
- 1 teaspoon fresh grated ginger (using a microplane)
- 1 teaspoon orange zest
- 1/4 cup freshly squeezed orange juice
- 1 teaspoon white wine vinegar
- 1 teaspoon honey
- 1 pinch sea salt
- freshly ground black pepper
- 1/2 cup extra-virgin olive oil
Instructions:
- Heat the pine nuts in a dry pan over medium-low heat for approximately 10 minutes until they turn golden brown and release a pleasant aroma.
- Prepare the dressing. Mix the ginger, orange zest, orange juice, white wine vinegar, and honey together. Season with a bit of salt and freshly ground black pepper. Slowly pour in extra virgin olive oil while whisking continuously until it thickens. Set the dressing aside as you assemble the salad.
- Assemble the salad on a serving platter. Mix the endive, red lettuce, green onions, and hearts of palm. Spread the grapefruit pieces around the salad. Drizzle the dressing over the salad and mix well to coat everything evenly.
- Finish the salad by sprinkling it with the toasted pine nuts, pomegranate seeds, and crumbled feta cheese. Serve promptly.
Summary:
- Calories: 2076 kcal
- Fat: 181 g
- Protein: 38 g
- Carbs: 100 g
- Potassium: 2419 mg
- Magnesium: 337 mg