Beets Grapefruit And Walnut Salad

Talk about a delicious salad you’ll want to eat over and over again.


PREP TIME: 15 minutes

COOK TIME: 5 minutes

BAKE TIME: 20 minutes

TOTAL TIME: 40 minutes


2 Servings



Pink Grapefruit (1, Supremed)

Red Onion (1/2, Sliced)

Baked Beets (2, Small, Cubed)

Rotisserie Chicken (1/2, Shredded)

Dried Cranberries (1/4 Cup)

Brussel Sprouts (1 Cup, Halved)

Walnut Pieces (1/2 Cup)

White Sugar (1/4 Cup)

Unsalted Butter (1 Tbsp)

Extra Virgin Olive Oil (1 Tbsp)

Coarse Salt


Italian Mixed Greens (5 Oz)


Baking Sheet

Small Nonstick Frying Pan

Rubber Spatula

Tin Foil

Medium Mixing Bowl


1. TO ROAST YOUR BRUSSEL SPROUTS. preheat your oven to 400°.

Put your brussel sprout halves in your mixing bowl.

Add in your olive oil, salt and pepper.

Toss until your brussel sprouts are fully and evenly coated.

Spread your brussel sprouts evenly over your baking sheet.

Bake for 20 minutes—or till lightly blackened.


2. TO CANDY YOUR WALNUTS. lay a piece of tin foil on your counter.

Over medium high heat, heat your frying pan.

Add in your sugar and butter making sure to mix them consistently with your rubber spatula.

Once your butter is fully melted, add in your walnut pieces.

Continue moving your walnuts around with your spatula until they are warmed and fully coated with your buttery sugar mixture—about 3 minutes.

FYI, the second you transfer your walnuts from your frying pan, the sugar will harden. Move quickly and use your spatula to move them apart from each other as best you can.

Transfer your candied walnuts onto your tin foil to cool.


3. TO MIX YOUR SALAD. evenly distribute your lettuce in the bowls you plan to serve your salad out of.

In triangular wedge-like sections, lay out all of your ingredients on top of your lettuce—that’s, one wedge of grapefruit supremes, another of candied walnuts, then roasted brussel sprouts, dried cranberries, shredded rotisserie chicken, red onion slices and diced beets.

Serve with your favorite vinaigrette.