This elegant yet simple salad highlights the natural sweetness of grapefruit balanced against the earthy bitterness of baby spinach. The warm grapefruit segments are lightly sautéed with paprika, adding a subtle smokiness and tender texture that pairs beautifully with the crisp greens. A quick red wine vinegar and olive oil dressing ties the flavors together, creating a dish that is both refreshing and comforting. Perfect as a light lunch, a healthy side dish for grilled meats, or a starter for a dinner party, this recipe comes together in under twenty minutes using pantry staples and fresh produce. It is an excellent way to enjoy citrus beyond breakfast, offering a sophisticated flavor profile that feels effortless to prepare.
Warm Grapefruit & Baby Spinach Salad
Description
This elegant yet simple salad highlights the natural sweetness of grapefruit balanced against the earthy bitterness of baby spinach. The warm grapefruit segments are lightly saut&# 195;©ed with paprika, adding a subtle smokiness and tender texture that pairs beautifully with the crisp greens. A quick red wine vinegar and olive oil dressing ties the flavors together, creating a dish that is both refreshing and comforting. Perfect as a light lunch, a healthy side dish for grilled meats, or a starter for a dinner party, this recipe comes together in under twenty minutes using pantry staples and fresh produce. It is an excellent way to enjoy citrus beyond breakfast, offering a sophisticated flavor profile that feels effortless to prepare.Ingredients
Directions
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In a small bowl, whisk together the red wine vinegar, extra-virgin olive oil, and pepper to make a vinaigrette. Set aside.
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In a large, non-reactive skillet over medium-high heat, melt the butter.
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When the butter begins to foam, add the peeled grapefruit sections, paprika, and salt.
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Reduce the heat slightly and sauté until the grapefruit is heated through, about 2-3 minutes.
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Add the baby spinach leaves to the skillet and gently fold them together with the warm fruit just long enough to wilt the spinach, about 45 seconds.
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Transfer the warm spinach-grapefruit mixture to a salad bowl and drizzle with the prepared vinaigrette.
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Toss well to combine and divide among 6 individual salad plates.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 92.5kcal
- % Daily Value *
- Total Fat 9.1g14%
- Saturated Fat 2.0g10%
- Cholesterol 4.0mg2%
- Sodium 12.5mg1%
- Total Carbohydrate 3.2g2%
- Dietary Fiber 0.3g2%
- Sugars 1.8g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Recipe adapted from "Citrus" by Ethel and Georgeanne Brennan (ISBN 0-8118-0602-2, page 55).
For best results, use ripe but firm grapefruit. Blood oranges or regular oranges can be substituted if desired.
Ensure the skillet is non-reactive to prevent the vinegar in the dressing from reacting with the metal if added earlier, though here the dressing is added after cooking.
