Winter Grapefruit Salad With Citrus-Ginger Vinaigre

Name: Winter Grapefruit Salad With Citrus-Ginger Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salad; 2 heads Belgian endive, leaves separated; 1 head red leaf lettuce, torn into bite sized pieces; 4 green onions, white parts only, sliced into discs; 1/2 cup sliced hearts of palm; 2 ruby red grapefruits, peeled and cut into segments; 1/2 cup pine nuts; seeds from 1 pomegranate; 4 ounces crumbled feta cheese; For the vinaigrette; 1 teaspoon fresh grated ginger (using a microplane); 1 teaspoon orange zest; 1/4 cup freshly squeezed orange juice; 1 teaspoon white wine vinegar; 1 teaspoon honey; 1 pinch sea salt; freshly ground black pepper; 1/2 cup extra-virgin olive oil

Servings: persons

For the salad
2 heads Belgian endive, leaves separated
1 head red leaf lettuce, torn into bite sized pieces
4 green onions, white parts only, sliced into discs
1/2 cup sliced hearts of palm
2 ruby red grapefruits, peeled and cut into segments
1/2 cup pine nuts
seeds from 1 pomegranate
4 ounces crumbled feta cheese
For the vinaigrette
1 teaspoon fresh grated ginger (using a microplane)
1 teaspoon orange zest
1/4 cup freshly squeezed orange juice
1 teaspoon white wine vinegar
1 teaspoon honey
1 pinch sea salt
freshly ground black pepper
1/2 cup extra-virgin olive oil

1
Toast the pine nuts in a dry skillet over medium-low heat for about 10 minutes, until golden brown and fragrant.
2
Make the vinaigrette. Whisk together the ginger, orange zest, orange juice, white wine vinegar, and honey to combine. Add a pinch of salt and a bit of freshly ground black pepper. While continually whisking, gradually drizzle in extra virgin olive oil to form an emulsion. Set vinaigrette aside while you compose the salad.
3
Compose the salad on a platter. Toss the endive, red lettuce, green onions, and hearts of palm to combine. Arrange the grapefruit throughout the salad. Pour the vinaigrette over the salad and toss to evenly distribute it.
4
Garnish the salad with toasted pine nuts, pomegranate seeds, and crumbled feta. Serve immediately.

695

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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

You need 18 ingredients. The key ingredients include: For the salad, 2 heads Belgian endive, leaves separated, 1 head red leaf lettuce, torn into bite sized pieces, 4 green onions, white parts only, sliced into discs, and more.

Yes, Winter Grapefruit Salad With Citrus-Ginger 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.

That's it — enjoy your meal!

Winter Grapefruit Salad With Citrus-Ginger Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions