Alisa Fleming ~ During the holiday season, there’s no reason to banish salad from the table, simply because the temperatures dip. Fall and winter offer their own salad delights, and many greens actually grow well in the chillier months because they can withstand light frost. In fact, the peppery green arugula used in this winter salad, actually prefers to grow when the climate cools off.
As an added bonus, grapefruit season kicks off in the fall and runs through late spring, overlapping with a wonderful partner, avocado, that should be ripe and in stores almost up to the year end.
Yes, they may seem an unlikely pair, but sweet, tangy, and slightly bitter grapefruit compliments creamy avocados beautifully. Topped off with an olive oil-based dressing and delicious crunchy pecans, this dairy-free, gluten-free, and vegan winter salad will indulge everyone’s taste buds at your next family gathering.
This winter salad recipe was originally shared with us by the Georgia Pecan Commission, but it has been adapted slightly for clarity.