Include in Print View:

Warm Grapefruit And Baby Spinach Salad

Warm Grapefruit and Baby Spinach Salad recipe image
This vibrant salad balances the bright acidity of grapefruit with the earthy sweetness of baby spinach. The fruit is gently saut&# 195;©ed in butter with paprika, creating a warm, comforting base that wilts the greens perfectly. A simple red wine vinaigrette adds a sharp, refreshing finish. It’s an elegant yet effortless dish, ideal for a light lunch, a spring dinner party, or a healthy side dish. Ready in under twenty minutes, it showcases seasonal ingredients at their best without any complicated techniques.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 92.5
Dietary: Gluten-free, Vegetarian
Description
This vibrant salad balances the bright acidity of grapefruit with the earthy sweetness of baby spinach. The fruit is gently saut&# 195;©ed in butter with paprika, creating a warm, comforting base that wilts the greens perfectly. A simple red wine vinaigrette adds a sharp, refreshing finish. It’s an elegant yet effortless dish, ideal for a light lunch, a spring dinner party, or a healthy side dish. Ready in under twenty minutes, it showcases seasonal ingredients at their best without any complicated techniques.
Ingredients
  • 1 tablespoon Red wine vinegar
  • 2 tablespoon Extra-virgin olive oil
  • 1/2 teaspoon Pepper
  • 1 1/2 teaspoon Butter
  • 1 lg Grapefruit, peeled, cut
  • 1/2 lb Baby spinach leaves
  • 1 teaspoon Paprika
  • 1/2 teaspoon Salt
Directions
  1. 1
    In a small bowl, whisk together the red wine vinegar, extra-virgin olive oil, and pepper to create a vinaigrette. Set aside.
  2. 2
    Peel the grapefruit and cut it into sections, removing any visible pith or membrane. Halve the sections if they are large.
  3. 3
    In a large, nonreactive skillet over medium-high heat, melt the butter.
  4. 4
    When the butter begins to foam, add the grapefruit sections, paprika, and salt.
  5. 5
    Reduce the heat slightly and sauté until the grapefruit is heated through, about 2-3 minutes.
  6. 6
    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.
  7. 7
    Transfer the warm spinach-grapefruit mixture to a salad bowl and add the vinaigrette.
  8. 8
    Toss well to coat 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

For best results, use ripe but firm grapefruits to maintain structure during sautéing.

This dish is best served immediately while the spinach is still slightly warm and wilted.

If the grapefruit is very sweet, you can add a pinch of cayenne pepper for extra heat.

Recipe adapted from "Citrus" by Ethel and Georgeanne Brennan.

Keywords: grapefruit, spinach, warm salad, citrus, butter, vinegar, paprika, quick, healthy, vegetarian, lunch, side dish, spring, light, fresh, easy, dinner, gluten-free, omega-3, vitamin c
Read it online: https://www.chefs-mate.com/recipe/warm-grapefruit-and-baby-spinach-salad/