Grapefruit Arugula Salad


Serves 4

Spring freshness combined with a creamy yogurt dressing make it perfect for Shavuos or a late summer dairy shalosh seudas.

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

Preheat the oven to 375 degrees 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.

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