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Prep Time
10 mins
Total Time
10 mins
Serves
4

Ingredients

8 cups
baby arugula
2 L
1 cup
cooked quinoa
250 mL
2
grapefruits, segmented
1 cup
blackberries
250 mL
2 tbsp
pumpkin seeds, toasted
30 mL
LEMON VINAIGRETTE:
3 tbsp
olive oil
45 mL
2 tbsp
lemon juice
30 mL
1
small shallot, minced
1 tbsp
honey
15 mL
1/2 tsp
salt
2 mL

Directions

Step 1
Lemon Vinaigrette: Whisk oil with lemon juice, shallot, honey and salt.
Step 2
Toss arugula, quinoa and grapefruit segments with Lemon Vinaigrette. Sprinkle with blackberries and pumpkin seeds.

Tip

To segment grapefruit, slice off top and bottom of fruit. Using a sharp knife, remove peel, making sure to remove the white pith and outer membrane. Holding peeled grapefruit over a bowl, cut between membranes to release segments.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (1/4 of the recipe)
Calories:
270
Fat:
13 g
Saturated Fat:
2 g
Carbs:
38 g
Fibre:
10 g
Sugar:
17 g
Protein:
6 g
Sodium:
310 mg