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0.0 – 0 reviews • Fruit
| 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 |
