Winter Citrus and Radicchio Salad with Poppy Seeds
Photography by Olivia Hayo for Edible San Diego
Bright ruby red grapefruit segments are layered with bitter radicchio and peppery arugula in this winter salad that is packed full of nutritious ingredients to keep you healthy. A generous sprinkling of poppy seeds adds subtle crunch, visual contrast, and a pop of unexpected flavor.
Presented by Bastyr University California
Bastyr University is a nonprofit, private university offering graduate and undergraduate degrees with a multidisciplinary curriculum in science-based natural medicine. At their San Diego campus, they offer a Master of Science in Nutrition for Wellness (MSNW) degree, as well as beginning and advanced cooking classes that are open to all in the community.
Ingredients
Serves 2
- ½ cup of Greek yogurt
- ¼ cup of olive oil, divided
- Salt to taste
- 1 ruby red grapefruit
- 2 teaspoons of apple cider or red wine vinegar
- 1 tablespoon honey
- Freshly ground black pepper to taste
- 1 head of radicchio, thinly sliced into ribbons
- ½ red onion, thinly sliced, rinsed, patted dry
- 1 cup of arugula
- 1 tablespoon poppy seeds
Instructions
- In a small bowl, mix Greek yogurt with 1 tablespoon of olive oil and a pinch of salt. Set aside.
- Segment or supreme the grapefruit: Using a paring knife, remove the peel by following the natural contour of the fruit, taking care to remove all of the bitter pith. Hold the peeled grapefruit securely in one hand, and then carefully use your knife to cut along the membrane on both sides of the natural segments. Continue all the way around the grapefruit. Set cut segments aside and squeeze the juice from the remaining grapefruit membrane into a medium mixing bowl.
- Make the dressing: Add 3 tablespoons of olive oil to a medium mixing bowl with the grapefruit juice, vinegar, honey, a pinch of salt, and a few cracks of pepper. Whisk to combine.
- Add radicchio, red onion, arugula, and grapefruit segments into the mixing bowl with the dressing and toss to coat.
- To serve, swoosh Greek yogurt onto a plate. Arrange the dressed salad on top of the yogurt and sprinkle generously with poppy seeds.
Haley Hazell
As a freelance food stylist, visual designer, and recipe developer, for Haley, it is all about balance –– balancing careers, tastes, and textures. Haley attended culinary school at San Francisco Cooking School and recently relocated to San Diego, where she is getting to know this amazing county one taco shop at a time. She loves to cook and eat with the seasons, letting the amazing peak produce from her local farmers’ market inspire her recipe writing. To her, simple and delicious recipes start with quality ingredients and end with full bellies and plates licked clean.
