A few years ago when I was just starting to cook, I discovered Naturally Ella‘s blog. I fell in love with her recipes, partly because they’re so accessible and partly because they include ingredients that I like to use. Most of her dishes are plant-based or vegetarian, and at the time, I didn’t each much meat.
Over the years, I’ve turned to the blog when I need lunch or dinner inspiration. I know that I can rely on Naturally Ella for good salads and main dishes that make the most out of vegetables. Like me, she’s a big fan of avocado, and it shows up in a lot of her recipes.
This salad doesn’t have avocado, but it does have something else that I hold near and dear to my heart: grapefruit.
It also has sesame pistachios, which is a new favorite thing of mine. You toss the nuts with some warm honey and sesame seeds and roast them in the oven until they’re slightly brown and crunchy. I love the way they taste with the goat cheese and tart grapefruit.
I have a feeling that this is a salad I’m going to keep coming back to again and again. It’s (relatively) quick, fresh and the perfect amount of sweet.
Here’s a song I’ve been jamming out to today. It’s pretty catchy.
Grapefruit Arugula Salad with Sesame Pistachios (from Naturally Ella)
for the pistachios:
1/2 cup pistachios meat
2 teaspoons sesame seeds
1 tablespoon honey, warmed
for the salad:
1 large pink grapefruit
3 to 4 cups loose arugula
½ cup thinly shaved fennel
2 ounces goat cheese
for the dressing:
2 tablespoons olive oil
1 tablespoon grapefruit (or lemon) juice
1/4 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 325˚. In a bowl, toss together pistachios, sesame seeds,honey until almonds are well coated. Spread out into a single layer on a parchment covered sheet tray. Roast for 14 to 16 minutes until sesame seeds are starting to brown. Remove and set aside, letting cool completely.
While the pistachios are roasting, supreme the grapefruit and place in a bowl along with the arugula, fennel, and goat cheese. One nuts are done and slightly cool, add roughly half to the salad.
Whisk together the dressing ingredients in a small bowl, pour over salad, and toss until the salad is mixed and well coated with dressing. Serve with the extra pistachios.