Sunday, January 11, 2015

Grapefruit salad with cranberries and pumpkin seeds

Pink grapefruit is absolutely delicious at this time of the year and it is great in a salad. The sweet dried cranberries add a nice chewy texture and salted toasted pumpkin seeds give the salad a light crunch. The dressing is the best part - I used pistachio oil and if you have toasted pistachios, it would make a great substitute for the pumpkin seeds as the flavors would be enhanced by the pistachio oil.

Grapefruit salad with cranberries and pumpkin seeds
1 large pink grapefruit
3 cups of organic mixed baby greens
1/4 cup dried cranberries
2 tablespoons toasted salted pumpkin seeds or  shelled, toasted and salted pistachios
1 1/2 tablespoons pistachio oil
1/2 tablespoon white balsamic vinegar
1/2 teaspoon kosher salt
Freshly ground black pepper to taste

  1. Segment the grapefruit using the first method from Wikihow. It is fool proof and will yield you these beautiful segments. Break the segments into halves to make sure they are bite sized pieces. Place the grapefruit in the salad bowl. Add the dried cranberries to the bowl. 
  2. Wash and spin dry the mixed greens and keep aside.
  3. Make dressing with the balsamic vinegar and pistachio vinegar. Season to taste.
  4. Now add the greens to the salad bowl and drizzle the dressing on top. Toss lightly to combine. Sprinkle the pumpkin seeds or pistachios if using.
Serves 2

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