A bright, refreshing and healthy salad is exactly what you need to brighten these winter months. With grapefruit and pineapple being in season and the perfect citrus punch this salad will have your eyes and taste buds saying that you.
I love the ease of buying a bag of pre-washed arugula salad you can use it in salads, sandwiches and even swap out the basil for arugula in pesto. The young leaves have a mild sweet flavor whereas the older leaves have a peppery flavor. Tender yet crisp this green has quite a lot packed into its leaves, from vitamins A, C, K, B, and B9. In addition arugula has minerals such as potassium, phosphorus and magnesium. All the above vitamins and minerals are essential to you eating your days fill of necessary requirements.
Enjoy this salad recipe, and here are a few suggestions on how you can change it up a bit.
- Replace the grapefruit for oranges, especially blood oranges, navel oranges or cara cara navel oranges.
- Add in some feta cheese to add a creamy texture
- Try using infusedbalsamic vinegars like pineapple, pear, white balsamic and honey.
- To add a bit of crunch add pecans, pine nuts, chopped peanuts or walnuts
However you enjoy this salad I’m sure you will make it repeatedly. Quick tip if you are making this ahead of time, hold the dressing or the arugula will get very soggy.
- 1 bag pre washed arugula
- 2 grapefruit, peeled and cut into chunks
- 1 pineapple, trimmed and cut into chunks
- 1 small red onion chopped, remove 1 tablespoon and set aside for dressing
- 2 tablespoons olive oil
- 1 cup pearl couscous
- 1 ¼ cup low sodium vegetable broth
- Citrus Vinaigrette
- 1/3 cup Olive oil
- 1/3 cup Champagne or apple cider vinegar
- 1 tablespoon fine chopped red onion
- 1 tablespoon chopped basil
- 1 tablespoon chopped fresh mint
- 2 tsp Dijon mustard
- In a medium saucepan heat 2 Tbsp olive oil over medium heat. Add couscous and cook 2 minutes stirring often. Add in the chopped onions and cook for 2 minutes, stirring often. Add the vegetable broth and bring to a boil over medium-high heat; reduce heat. Cover and cook for 12 to 15 minutes or until couscous is tender, and all liquid it absorbs all liquid. Let cool and taste see if it needs salt.
- While the couscous is cooling, peel and segment the grapefruit, collect any juices rendered and place in a bowl. Remove the top and bottom of the pineapple; carefully slice away the outer layer, removing all the woody exterior. Slice in half, then slice each section in half again. Remove the core and discard, chop the remaining pineapple into chunks place in the bowl with the citrus. Save all the rendered juice and place in the bowl with the citrus.
- Once the couscous has cooled, place it in a large bowl, add in the citrus and all the accumulated juices, mix well and set aside.
- To make the vinaigrette in a bowl add the chopped red onion, Champaign vinegar, Dijon mustard, salt and pepper, whisk well. Add in the fresh basil and mint, whisk well. While whisking, slowly drizzle in the olive oil, a thick dressing should form. Once it comes together, set it aside. Add the arugula to the couscous and citrus. Mix gently, then add in half the dressing and mix well, taste to see if it needs more dressing and adjust. Serve and enjoy.