Name: Grapefruit-Arugula Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
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

Directions

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.