Spinach & Grapefruit Salad

Spinach & Grapefruit Salad

3 Reviews
From: EatingWell Magazine, Holiday Issue 1995

The combination of pink grapefruit sections, dark green spinach and white jícama is both visually and texturally appealing. Toasted poppy seeds give an extra lift.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • ½ red onion, thinly sliced
  • 3 grapefruit, preferably pink or red
  • 6 cloves garlic, peeled
  • 2 tablespoons white-wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon coarse-grain mustard
  • ½ teaspoon honey
  • Salt & freshly ground pepper, to taste
  • 12 ounces fresh spinach, trimmed, washed and torn (16 cups)
  • ½ small jicama, peeled and cut into matchsticks
  • 2 teaspoons poppy seeds, toasted (see Tip)


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  • Ready In

  1. Place onion in a small bowl, add cold water to cover and soak for 10 minutes. Drain.
  2. Meanwhile, with a sharp knife, remove skin and white pith from grapefruit and discard. Working over a small bowl to catch the juice, cut the grapefruit segments from their surrounding membrane; reserve the segments in a small bowl. Measure ⅓ cup of the juice and set aside.
  3. Place garlic in a small saucepan and add water to cover. Bring to a simmer over medium heat and cook until tender, about 3 minutes. Drain.
  4. Combine vinegar, oil, mustard, honey, the cooked garlic and reserved grapefruit juice in a blender and blend until creamy. Season with salt and pepper.
  5. Combine spinach, jicama and reserved onions and grapefruit sections in a salad bowl. Drizzle with the dressing and toss. Arrange on salad plates and garnish with poppy seeds.
  • Tip: To toast poppy seeds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition information

  • Per serving: 102 calories; 4 g fat(1 g sat); 4 g fiber; 16 g carbohydrates; 3 g protein; 99 mcg folate; 0 mg cholesterol; 8 g sugars; 0 g added sugars; 5,054 IU vitamin A; 47 mg vitamin C; 82 mg calcium; 2 mg iron; 110 mg sodium; 424 mg potassium
  • Nutrition Bonus: Vitamin A (101% daily value), Vitamin C (78% dv), Folate (25% dv)
  • Carbohydrate Servings: 1
  • Exchanges: ½ fruit, 1 vegetable, 1 fat

Reviews 3

March 08, 2012
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By: eeyorerogers
Great dressing! I did this on a smaller scale. I only has one grapefruit and I cut up an apple for the topping too. Amazing! Thank you! Pros: Loved the dressing!
May 03, 2010
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By: EatingWell User
This was a hit with both my book group and my 17 year old son. I love the contrasting textures -- leafy greens, crunchy jicama and juicy grapefruit.
May 03, 2010
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By: EatingWell User
This was a hit with my book group and my 17 year old son. I liked the contrasting textures -- leafy, crunchy and juicy.
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