Fresh Grapefruit Salad

Prep the fresh ingredients: Peel and segment the grapefruit using this method. Thinly slice the red onion.

Toast the almonds: Place the nuts in a dry skillet (no oil) over medium heat. 

Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown, about 4 to 5 minutes.

Remove immediately from the heat and transfer to a plate to stop the cooking.

Make the dressing: In a medium bowl, whisk together the granulated sugar, white vinegar, dry mustard, onion powder, and kosher salt. 

Gradually whisk in the grapeseed oil 1 tablespoon at a time until a creamy emulsion forms. Whisk in the poppy seeds.

Assemble the salad: Place the salad greens on plates. Top with grapefruit slices, red onions, goat cheese crumbles, and toasted almonds. Drizzle with dressing and serve.

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