Winter Salad with Grapefruit, Crispy Quinoa, and Jalapeño-Mint Vinaigrette
Serves: 4-6
  • 1 Tablespoon unrefined cold-pressed extra-virgin olive oil or avocado oil
  • 1 cup cooked quinoa (or more if you love it)
  • 2 grapefruits or 1 pommelo
  • Vinaigrette*
  • Grapefruit juice after segmenting grapefruits + enough unseasoned rice vinegar to equal ⅓ cup
  • ¼ cup chopped shallot
  • 1 clove of garlic
  • ½ cup fresh mint leaves
  • ½ jalapeño, stem and seeds discarded (optional, but such nice complement to the mint)
  • ½ teaspoon sea salt
  • Freshly ground black pepper to taste
  • ⅓ cup unrefined cold-pressed extra-virgin olive oil
  • 8 cups arugula or baby spinach or your favorite lettuce
  • 1 large avocado, sliced
  • 4 small radishes, thinly sliced
  • A generous handful of broccoli sprouts, if desired (so good for you!)
  • Flaky salt (optional)
  1. Preheat the oven to 375 degrees. Line a rimmed baking sheet with unbleached parchment paper. Toss the quinoa with 1 Tablespoon of olive oil and spread quinoa evenly over the baking sheet. Bake in oven for 10 -15 minutes or until crispy. Set aside to cool.
  2. Segment grapefruit (see my blogpost on segmenting citrus). Squeeze membranes into a measuring cup and add enough rice vinegar to the juice to total ⅓ cup. Set aside.
  3. Make vinaigrette: in a blender, combine grapefruit juice-rice vinegar mixture, shallot, garlic, mint leaves, jalapeño (if using), salt and pepper. While the blender is running, slowly pour in the oil and process until completely smooth.
  4. Assemble salad: Place greens on a platter and toss with enough dressing to coat lightly. Sprinkle with crispy quinoa. Arrange the grapefruit, avocado and radishes on top and drizzle with some more dressing. Top with sprouts if desired and a sprinkle of flaky salt.
Also delicious with feta, walnuts or pistachios.

How to segment citrus fruit
Recipe by Pamela Salzman at