Grapefruit-Arugula Salad

Name: Grapefruit-Arugula Salad
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

17 ingredients

10 steps

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

Directions

1

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
2

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.
3

Bake until the nuts are golden brown, about 10 minutes.
4

Stir, then set aside to cool.
5

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.
6

Trim the tops and bottoms of the grapefruits, then use a paring knife to remove the peel and white pith.
7

Cut between the membranes to release the segments into a large bowl.
8

Add the spiced walnuts, celery, endive, arugula and chives to the bowl with the grapefruit.
9

Add the yogurt dressing, season with salt and pepper and toss.
10

Photograph by Christina Holmes