Citrus-Walnut Salad With Cumin-Dijon Vinaigrette Recipe

Name: Citrus-Walnut Salad With Cumin-Dijon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup walnut pieces; 8 heads Belgian endive (about 2 1/4 lb.); ½ cup firmly packed fresh parsley leaves; ½ cup extra virgin olive oil; 3 tablespoons white wine vinegar; 2 tablespoons Dijon mustard; ¼ teaspoon ground cumin; ¼ teaspoon salt; ¼ teaspoon sugar; 2 red grapefruits, peeled and sectioned

Servings: persons

½ cup walnut pieces
8 heads Belgian endive (about 2 1/4 lb.)
½ cup firmly packed fresh parsley leaves
½ cup extra virgin olive oil
3 tablespoons white wine vinegar
2 tablespoons Dijon mustard
¼ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon sugar
2 red grapefruits, peeled and sectioned

1
Preheat oven to 350.
2
Bake walnuts in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring halfway through.
3
Remove and discard outer leaves of endive.
4
Rinse endive with cold water, and pat dry.
5
Cut each endive head diagonally into 1/4-inch-thick slices, and place in a serving bowl.
6
Add walnuts, parsley leaves, and desired amount of dressing; gently toss to coat.
7
Top with grapefruit.
8
Serve with any remaining dressing.
9
To make vinaigrette: Whisk together all ingredients.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ½ cup walnut pieces, 8 heads Belgian endive (about 2 1/4 lb.), ½ cup firmly packed fresh parsley leaves, ½ cup extra virgin olive oil, and more.

Yes, Citrus-Walnut Salad With Cumin-Dijon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Citrus-Walnut Salad With Cumin-Dijon Vinaigrette

How did you like this recipe?

Frequently Asked Questions