Grapefruit & Sweet Toasted Walnut Salad
with Ginger Grapefruit Vinaigrette
I don’t know why, but the past two days, all I have wanted to eat was this salad. I need to make some soup, but I don’t really care … all I want is this green salad with pink, juicy grapefruit chunks and toasted sweet walnuts and this luscious vinaigrette. I could drown myself in it …
The first time I made it, I didn’t have any greens, so I had to go foraging in my lawn and what little is growing in my garden so far. I added the petals from a couple chrysanthemums too … since I was picking things …
The mums were lovely, but I completely forgot them the second time around. Because this time I had a big tub of organic spinach I found at the grocery store, so I didn’t have to go outside picking anything. And because the second time my son joined in in “helping” me prepare the grapefruit and before I knew it, we’d gone through 3 grapefruit and only one was left for my salad … because he pilfered all the rest … not that I mind … I love it when he revels in eating something healthy.
It reminded me of a different time and a different place when we used to have a grapefruit tree, so we would have “grapefruit festivals” … the kids and I would sit at the table and eat and eat and eat grapefruit to our heart’s content … and if we wanted more, we just ran out to the tree and picked a few more. This went on until we had each eaten 3 or 4 grapefruit. I’m not really sure how many we actually ate … it just seemed like the feasting went on and on and on. There was always a huge pile of rinds when we were done.
Grapefruit & Sweet Toasted Walnut Salad
- Mixed greens or spinach
- Walnut pieces (just a couple tablespoons per serving)
- Powdered sugar (maybe 1/3 cup?)
- Cinnamon (not sure how much I used … 1/2 teaspoon? maybe more?)
- Chrysanthemum petals (or fresh mint leaves … or you could just leave these out)
- Ginger Grapefruit Vinaigrette (recipe below)
- Peel the grapefruit and section it like you would an orange, then pull off all the membrane. If you have any difficulty doing this with your fingers, use a knife. Make sure you have extra grapefruit if you have any others around that like to “help”.
- Take the powdered sugar and mix it with some cinnamon (and maybe a bit of powdered ginger? of course this occurred to me AFTER we’ve eaten all the grapefruit in the house!), then dump your walnut pieces in. Use a colander or sifter to separate the nuts from the powdered sugar. Reserve the cinnamon sugar mixture for next time (or for powdering a dessert).
- Put the nuts on a cooking sheet sprayed with cooking spray and bake for about 5 minutes at 350 degrees or until the nuts are brown on top.
- In the meantime, put a big bunch of greens in the salad bowl and hide the grapefruit sections amongst the greens.
- Sprinkle with the sweet toasted nuts and chrysanthemum petals (if you have them), then drizzle with a bit of the ginger grapefruit vinaigrette.
Ginger Grapefruit Vinaigrette
This makes a small amount, but you really don’t need much on the salad because it has a lot of flavor (but then, I’m a “light on the dressing” kind of person). If you want extra for future salads, double the recipe!
- 1/4 cup freshly squeezed grapefruit juice
- 1 Tablespoon balsamic vinegar
- 1/4 teaspoon granulated garlic
- 1 teaspoon Italian seasoning
- 1/2 Tablespoon ginger sugar (the sugar that falls from making candied ginger … or 1 teaspoon freshly grated ginger)
- 1 Tablespoon jam (I used mixed berry jam, but I think you could use whatever jam suits you)
- 1/2 Tablespoon fancy prepared mustard (I used garlic peppercorn mustard, but Dijon would also be fine.)
- 1 Tablespoon olive oil
In a bowl, mix all the ingredients except the oil until everything is well blended. In a thin stream, add the olive oil, whisking the dressing till the oil is incorporated into the dressing.
Store any extra salad dressing in the fridge … let warm slightly for just a few minutes at room temperature to warm the olive oil and shake well before using.