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Caramelized Grapefruit Salad

Grapefruit segments are treated to a slight caramelization in a hot skillet just before topping this colorful salad. It’s finished with a light honey mustard dressing, bacon and avocado. —Maria Davis, Flower Mound, Texas
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 1/3 cup pecan halves
  • 2 tablespoons plus 1/4 cup sugar, divided
  • 1 medium grapefruit, peeled and cut into segments
  • 4 cups spring mix salad greens
  • 3/4 cup chopped cucumber
  • 2 green onions, sliced
  • 1/2 medium ripe avocado, peeled and cubed
  • 2 bacon strips, cooked and crumbled
  • 3 tablespoons reduced-fat honey mustard salad dressing
  • 1/4 teaspoon coarsely ground pepper


  • In a small nonstick skillet over medium heat, cook and stir pecans and 2 tablespoons sugar for 2-4 minutes or until sugar is melted. Spread on foil to cool.
  • Coat grapefruit segments with remaining sugar. Coat the same skillet with cooking spray; cook grapefruit over medium heat for 2-3 minutes on each side or until browned.
  • In a large bowl, combine the salad greens, cucumber, onions, avocado and bacon. Drizzle with salad dressing and toss to coat.
  • Divide salad among four serving plates. Top with grapefruit and pecans; sprinkle with pepper.
Nutrition Facts
1 each: 249 calories, 13g fat (2g saturated fat), 3mg cholesterol, 199mg sodium, 33g carbohydrate (26g sugars, 5g fiber), 4g protein.

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