| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
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
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 147 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 4 g |
| Sugar | 17 g |
| Protein | 4 g |
| Cholesterol | 11 mg |
| Sodium | 529 mg |
| Serving Size | 1 of 4 servings |
| Calories | 147 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 4 g |
| Sugar | 17 g |
| Protein | 4 g |
| Cholesterol | 11 mg |
| Sodium | 529 mg |