Grapefruit, Arugula, and Glazed Pecan Salad

Glazed Pecan Salad

This Grapefruit, Arugula, and Glazed Pecan Salad is a healthy and tasty option to amp up the nutritional value of a family meal.

Grapefruit, Arugula, and Glazed Pecan Salad
Makes 8 to 10 servings
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  1. 6 tablespoons olive oil, divided
  2. 2 shallots, minced
  3. 3 grapefruits
  4. ¼ cup white wine vinegar
  5. 2 teaspoons whole grain mustard
  6. ½ teaspoon salt
  7. ⅛ teaspoon ground cardamom
  8. 2 (5-ounce) containers baby arugula
  9. ⅔ cup crumbled feta cheese
  10. ½ cup chopped glazed pecans*
  1. In a small skillet, heat 2 tablespoons oil over medium heat. Add shallot, and cook for 10 minutes or until shallots are very tender. Remove from heat, and cool to room temperature.
  2. Peel grapefruits. Holding grapefruits in the palm of your hand and working over a large glass measuring cup to catch juice, slice between membranes, and gently remove whole segments. Set aside segments. Remove and discard any seeds. Squeeze membranes into cup to measure ¼ cup juice.
  3. In a medium bowl, whisk together cooked shallots, ¼ cup grapefruit juice, vinegar, mustard, salt, and cardamom. Whisk in remaining 4 tablespoons oil in a slow, steady stream until thoroughly combined. (Store dressing in an airtight container in refrigerator up to 2 days.)
  4. Divide arugula evenly among salad plates. Top each with re-served grapefruit sections, feta, and pecans. Drizzle with dressing.
  1. *We used Diamond of California Glazed Pecans.
Paula Deen Magazine