Warm Greens Salad with Grapefruit

Share this post

Recipe by Delilah’s Farm for The FruitGuys

4 cups hearty greens (chard, kale, collards), cleaned, heavy stems removed, leaves coarsely chopped
3 tablespoons olive oil
2 tablespoons coarsely chopped shallot or scallion
1 grapefruit
White wine vinegar
1 teaspoon honey or agave nectar
1/2 teaspoon salt
1/4 teaspoon pepper


  • With a paring knife, peel the grapefruit, removing all white pith.
  • Place a strainer over a bowl, and cut segments from between membrane, reserving the juice.
  • Measure juice, and add enough white wine vinegar to make 3 tablespoons.
  • Heat olive oil in a medium skillet.
  • Add shallot or scallion and sauté until translucent, about 2 minutes.
  • Whisk in agave nectar, juice/vinegar, and salt and pepper.
  • Add greens and toss until they just start to wilt, 1–2 minutes.
  • Place in serving bowls and top with grapefruit sections.

Serves 2–3. Prep time, 10 minutes; cook time, 5 minutes.

Sign up for our monthly newsletter


Recent Recipes articles:

November 15, 2015
August 11, 2015
July 13, 2015
Adapted from allrecipes.com
June 24, 2015
April 27, 2015
March 24, 2015

More recent articles:

Helping those in need brings deeper meaning to business
November 18, 2015
3 poses that can help ease holiday overindulgences
November 18, 2015
Have a holly, jolly office gift exchange with these etiquette tips
November 17, 2015
November 15, 2015
The (not so) dormant season brings a to-do list to the farm
November 9, 2015
How to send fruit to those in need
October 28, 2015
How to make diet challenges work during the holidays
October 27, 2015
What’s for lunch? Autumn edition
October 21, 2015
The right way to recover from a heavy workout
October 14, 2015

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.