To make this a delicious dinner, add some pan-seared salmon or some slices of pork tenderloin. This recipe makes more sea-salted spiced walnuts than are required; store the leftovers in an airtight container.
Makes
2 servingsIngredients
For the walnuts
- 2 teaspoons honey
- 1 teaspoon extra-virgin olive oil
- ½ teaspoon ground allspice
- ½ teaspoon ground cumin
- 3 tablespoons sugar
- Sea salt and freshly ground black pepper
- 2 cups walnuts
For the salad
- 4 cups arugula lightly packed
- 1 tablespoon avocado oil
- 1 teaspoon fresh lemon juice
- Kosher salt and freshly ground black pepper
- 1 grapefruit segmented
- 3 tablespoons pomegranate seeds
- ¼ cup sea-salted spiced walnuts
Instructions
- To make the spiced walnuts, heat the honey and olive oil in a small skillet over medium-high heat. Stir in the allspice and cumin. Add the sugar, a fat pinch of sea salt, and several grinds of pepper. Dribble a tiny bit of water into the center of the skillet to encourage the sugar to melt. As soon as the mixture is bubbling, turn off the heat and add the walnuts. Stir well, breaking up any clumps, until the walnuts all have a little sugar on them. Transfer to a plate to cool.
- To make the salad, arrange the arugula on a serving platter or in bowls. Drizzle with the avocado oil and lemon juice and sprinkle with salt and pepper. Arrange the grapefruit segments on top and scatter the pomegranate seeds and walnuts over everything.
