Grapefruit Arugula Salad Recipes

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GRAPEFRUIT-ARUGULA SALAD



Grapefruit-Arugula Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 17

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

Steps:

  • Preheat the oven to 375 degrees 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.

GRAPEFRUIT MINT AND ARUGULA SALAD



Grapefruit Mint and Arugula Salad image

Make and share this Grapefruit Mint and Arugula Salad recipe from Food.com.

Provided by dicentra

Categories     < 15 Mins

Time 10m

Yield 1-2 serving(s)

Number Of Ingredients 5

2 cups baby arugula
1 cup grapefruit, segments
1/2 cup finely sliced fresh mint leaves
2 tablespoons olive oil
1 tablespoon raw agave nectar

Steps:

  • In a serving bowl, toss arugula, grapefruit, mint, olive oil and agave nectar until well combined.

Nutrition Facts : Calories 331.2, Fat 27.6, SaturatedFat 3.8, Sodium 15.3, Carbohydrate 22.2, Fiber 1.7, Sugar 0.8, Protein 3

ARUGULA SALAD WITH TOASTED PINE NUTS AND FRESH GRAPEFRUIT IN A CITRUS AGAVE VINAIGRETTE



Arugula Salad with Toasted Pine Nuts and Fresh Grapefruit in a Citrus Agave Vinaigrette image

Provided by Food Network

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8

1 tablespoon olive oil
2 tablespoons apple cider vinegar
1 tablespoon agave nectar
1/4 cup grapefruit juice
1 (5-ounce) bag baby arugula
1/2 cup pine nuts, toasted
1 large grapefruit, segmented
Sea salt and freshly ground black pepper

Steps:

  • To make the dressing: Blend the oil, vinegar, agave, and 1/4 cup grapefruit juice until combined. Adjust the proportions, to taste. Toss the arugula with the dressing and pine nuts, then season with salt and pepper. Top the salad with grapefruit segments.

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  • Cut the skins off of the grapefruit by placing the grapefruit flat and cutting your knife downwards to the counter/cutting board. You may have to flip it upside down to get the skins off of the bottom.
  • Segment the grapefruit by cutting in between the membranes (white dividers) of the grapefruit, to create little wedges. I like to cut a triangle by slicing the right side closest to the membrane towards the center and then the left side closest to the membrane in towards the center so that the piece comes right out.
  • Finish segmenting the entire grapefruit. Leave the leftover pieces of the grapefruit membrane to the side. Repeat with the second grapefruit.

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