| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 6 servings |
Ingredients
- 3 cups baby arugula
- 2 navel oranges, peeled and sliced
- 1 red grapefruit, peeled and sliced
- 1 avocado, diced
- 1/2 cup shelled roasted and salted pistachios, chopped
- 1/4 cup crumbled feta cheese
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon maple syrup
- Kosher salt and freshly ground black pepper
Instructions
- For the salad: Add the arugula to the bottom of a platter and top with the oranges, grapefruit and avocados. Sprinkle with pistachios and crumbled feta.
- For the vinaigrette: Whisk together the olive oil, white wine vinegar, maple syrup and some salt and pepper.
- Drizzle the dressing over the salad and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 239 |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 5 g |
| Sugar | 10 g |
| Protein | 5 g |
| Cholesterol | 6 mg |
| Sodium | 364 mg |
Reviews
This is a light, refreshing salad with a pleasing sweetness in the dressing that offsets the sourness of the grapefruit. The only change I will make next time is to supreme the citrus, as I found the membranes of the sliced fruit difficult to enjoy: too tough, too bitter, almost ruined the salad for me. The supremed fruit then provides a lot of juice to make the vinaigrette, but do keep a bit of the vinegar; use your “foodie” judgment about juice/vinegar ratios. The toasted, salted pistachios are a must—nice crunch and flavor.
This was delicious and the salad dressing is perfect. The only thing I changed was not adding grapefruit, used twice the orange and cut in smaller pieces. We had this with the tart and Nita Mary’s and and it was a brunch to remember for a very long time.
This recipe is a keeper! Don’t let the maple syrup dressing deter you; it is only used as a sweetener. A flavor packed, healthy salad.
I did it, but changed the grapefruit for seedless grapes, It is so delicious!!