Refreshing Orange-Grapefruit Spinach Salad with Pomegranate and Toasted Walnuts

By Dr. Cindy Tanzar

If you’re looking for a vibrant, refreshing addition to your meal that perfectly balances sweet and tangy flavors, look no further than this Orange-Grapefruit Spinach Salad. It’s not only a feast for the eyes but also a delightful medley of textures and tastes that will brighten up any lunch or dinner table.

Why This Orange-Grapefruit Spinach Salad is a Must-Try

Baby spinach or spring mix serves as a delightful base for this salad, complemented by the juicy segments of red grapefruit and navel orange. The sharpness of thinly sliced red onion and the crunch of toasted walnuts (or pecans) provide added layers of flavor and texture. To elevate this dish, we sprinkle in pomegranate seeds for bursts of sweetness and color, and finish it off with crumbled feta or goat cheese for a creamy richness that ties everything together. Drizzled with a homemade Brown Sugar Balsamic Dressing, this salad is not only nutritious but also incredibly satisfying.

Whether you enjoy it as a light lunch, a side dish, or a festive addition to your dinner table, this salad speaks to the vibrant flavors of fresh produce.

Servings: 2

Ingredients

• Salad Base:
  • 10 oz fresh baby spinach or spring mix
  • 1 large red grapefruit
  • 1 large navel orange
  • 1/4 cup red onion, thinly sliced or diced
  • 1/2 cup raw walnuts (or pecans), toasted
  • 1 pomegranate, peeled and seeds removed (use as much as you prefer)
  • 1/2 cup crumbled feta or goat cheese

• Brown Sugar Balsamic Dressing:
  • 3/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 Tbsp Swerve Brown sugar replacement (or regular brown sugar)
  • 1 Tbsp Dijon mustard
  • 1/2 tsp pink Himalayan salt
  • 1/4 tsp black pepper

Note: For a simpler option, you can substitute the homemade dressing with a classic vinaigrette made from extra virgin olive oil and balsamic vinegar.

Directions

1. Make the Dressing: If you’re opting for the Brown Sugar Balsamic Dressing, combine all dressing ingredients in a jar. Seal it with a lid and shake vigorously for 30-90 seconds, until well mixed. Alternatively, you can whisk the ingredients together in a bowl.
2. Prepare the Salad Base: In a large salad bowl, place the fresh spinach or spring mix as the base.
3. Segment the Citrus: For the grapefruit and orange, carefully remove the peel and cut off the outer pith (the white flesh). Use a knife to cut out the segments of the fruit, and arrange them on top of the spinach.
4. Add Toppings: Sprinkle the sliced red onion, toasted walnuts, crumbled feta or goat cheese, and pomegranate seeds over the salad.
5. Dress and Serve: Drizzle the Brown Sugar Balsamic Dressing (or your vinaigrette) over the salad just before serving. Toss gently to combine, ensuring all the ingredients are coated in the dressing.

Final Thoughts

This Orange-Grapefruit Spinach Salad is not just a dish; it’s a celebration of flavors and colors. Perfect for any occasion, it shines at brunches, holiday gatherings, or as a vibrant side to your dinner. Enjoy every crisp, juicy bite of this delightful creation!

Now, grab your ingredients and give this salad a try—your taste buds will thank you!