Grapefruit, Endive, and Arugula Salad

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Grapefruit, Endive, and Arugula Salad Recipe

Photo: Jennifer Causey; Styling: Heather Chadduck Hillegas

Tossing the endive leaves in the vinaigrette first softens their bitter edge. You could also sub thinly sliced fennel or chopped Romaine hearts.

Serves 8 (serving size: about 1 1/2 cups)


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2 medium red grapefruit
2 tablespoons fresh lemon juice
2 teaspoons honey
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup olive oil
4 small heads endive, trimmed, leaves separated
1 (5-oz.) container baby arugula
1/4 cup chopped walnuts, toasted
2 ounces Gorgonzola cheese, crumbled (about 1/2 cup)


Active: 15 Minutes
Total: 15 Minutes

1. Peel and section grapefruit over a bowl; squeeze membranes over a bowl to extract juice.

2. Combine lemon juice, honey, mustard, salt, pepper, and 3 tablespoons reserved grapefruit juice in a bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Place 1/4 cup vinaigrette in a bowl; add endive. Let stand 10 minutes.

3. Arrange half of arugula on a serving platter, and top with endive mixture, remaining half of arugula, walnuts, cheese, and reserved grapefruit sections. Drizzle with remaining vinaigrette.

Created date

October 2016

Nutritional Information

Calories 153
Fat 11.4 g
Satfat 2.7 g
Monofat 5.3 g
Polyfat 2.5 g
Protein 4 g
Carbohydrate 11 g
Fiber 4 g
Cholesterol 6 mg
Iron 1 mg
Sodium 238 mg
Calcium 92 mg
Sugars 7 g
Est. Added Sugars 1 g