Baked Grapefruit Salad with Mandarin Dressing

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 444, total fat 36 G., saturated fats 5 G., proteins 5 G., carbohydrates 30 G., fiber 6 G., cholesterol 0 mg, sodium 709 mg, sugar 20 G.

This bright and juicy salad is bursting with spring freshness. Roasted grapefruit pairs beautifully with peppery arugula in a tart citrus dressing, sweet green peas, and macadamia nuts. Calendula flowers and pea tendrils add an airy, springtime flair.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 grapefruits
4 tangerines, squeeze out the juice (about 90 ml) and set aside the remainder
2 tablespoons light brown sugar
1.5 tsp sea salt + more as needed
0.5 cup raw macadamia nuts
1 cup green peas
2 Meyer lemons, juiced
60 g Dijon mustard
30 ml soy sauce
2 shallots, chopped
3/4 tbsp. avocado oil
Arugula for serving
2 cups pea tendrils
0.5 cups calendula flowers

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: grapefruit, tangerines, peas, soy sauce, Dijon mustard, arugula, brown sugar, edible flowers

Cooking the dish according to the recipe:

Preheat a wood-burning oven or conventional oven to 190°C.
Trim the top and bottom of the grapefruits, then trim the rind from the sides, leaving the grapefruits whole. Place in a large cast-iron skillet along with the juice and remaining mandarin oranges. Sprinkle the grapefruit with light brown sugar and 1/2 teaspoon of salt. Bake for 10 minutes, then let cool. Reserve the citrus juices.

Meanwhile, toast the macadamia nuts in the oven for 8 minutes. Remove and chop with 0.5 teaspoon of salt.
Cook the peas in boiling salted water for about 3 minutes, drain and let cool.
Prepare the dressing:

In a bowl, combine the lemon juice, citrus juice from the pan, mustard, soy sauce, and shallot. Stir gently, then slowly add the avocado oil and sprinkle with the remaining 1/2 teaspoon of salt.
Place the arugula and warm grapefruit on a platter. Toss half the dressing with the peas. Sprinkle the grapefruit with the peas and nuts. Drizzle the remaining dressing over the pea tendrils, then arrange them on a platter. Sprinkle with calendula flowers.

Categories:

recipe / Calorie content of prepared meals / Spring dishes / Desserts / Fruit desserts / Salads / Leafy salads / Food Network - recipes

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