Grapefruit-Arugula Salad

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  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.