Prep Time
10
Cook Time
10
Servings
6
Arugula Summer Salad with Grapefruit, Hempseeds and Candied Pecans
Here’s a light and flavorful healthy salad ¬– with added texture from the pecans and hempseeds.
Ingredients
- 1 ruby red grapefruit
- 8 cups arugula
- 1 ripe avocado, peeled, pitted and sliced
- 1/4 cup Organic Shelled Hempseed
- [b]Candied Pecans:[/b]
- 1/2 cup pecans
- 2 Tbsp Organic Coconut Sugar
- 1 tsp Organic Hemp Seed Oil
- Pinch each salt, cayenne pepper and cinnamon
- [b]Hemp Oil Vinaigrette:[/b]
- 1/4 cup Organic Hemp Seed Oil
- 2 Tbsp apple cider vinegar
- 1 shallot, minced (about 1 Tbsp)
- 1 tsp Organic Coconut Sugar
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
Instructions
- Candied Pecans: Preheat oven to 325°F. Toss together pecans, coconut sugar, oil, salt, cayenne and cinnamon; scatter in single layer onto parchment paper–lined baking sheet. Bake for 8 or 10 minutes or until golden brown and candied, rotating pan halfway through cooking time. Let cool completely.
- Hemp Oil Vinaigrette: Whisk together oil, vinegar, shallot, coconut sugar, mustard, salt and pepper.
- Using a sharp paring knife, peel grapefruit, following the natural curve of the fruit to remove bitter white pith. Working over a bowl to catch the juices, cut between membranes to release segments. Add 1 Tbsp juice to vinaigrette (reserve remaining juice for another use).
- Toss arugula with vinaigrette; toss gently with grapefruit and avocado. Transfer to serving platter; top with hempseeds and Candied Pecans.
Here’s a light and flavorful healthy salad – with added texture from the pecans and hempseeds.
Made With Nutiva
Organic Coconut Sugar
With a subtly sweet taste, unrefined and unprocessed Nutiva Organic Coconut Sugar is the smarter sweetener option
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Organic Hemp Seed Oil
With optimum omega ratios, our cold-pressed Organic Hemp Seed Oil is the perfect addition to smoothies, salads and more
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Organic Shelled Hempseed
The world’s most nutritious seed, hemp is rich in protein, with the perfect ratio of omega fats, and a delicious nutty flavor
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So, I’m pretty lazy about ceritan things. Like there is no way I’m going to make candied pecans when I think plain-‘ol pecans are pretty darn scrumptious. But I’ve made grilled peach salad before and yours sounds a little fancier and a bit yummier. So next time I’m going to try honey/cayenne/cinnamon instead of salt/pepper/balsamic vinegar. (Did you really not use any acid in this?) I have to say, though how can you have a summer salad with grilled fruit and NO goat cheese? Parmesan cheese is just so well, it’s just not goat cheese. And it’s especially not goat cheese from the farmer’s market. (Very sad, by the way, that the goat cheese guy at Takoma Park market has passed away the farm still has the goats and the equipment but no one to make it.) Anyway, I adore your blog and can’t wait for the next installation. With lots of profanely beautiful photos, please.