Bok Choy, Lentil & Grapefruit Salad –

Bok Choy, Lentil & Grapefruit Salad

  By lentilsorg  

February 15, 2016

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  • Prep: 20 Minutes
  • Cook: 5 Minutes
  • 20 Minutes

    5 Minutes

    25 Minutes

  • Yields: 4-6


  1. Using a stand or hand blender, puree all vinaigrette ingredients together. Season with salt and pepper to taste. Reserve.
  2. Toss all salad ingredients together, reserving some grapefruit segments, goat cheese, and almonds for garnish.
  3. Place salad in bowls, drizzle vinaigrette over top, and garnish with grapefruit, goat cheese, and almonds.

Substitute pumpkin seeds for the almonds (nut-free).
Substitute canned mandarin segments for the grapefruit (time-saving).
Substitute baby spinach for the bok choy (seasonality).



3 Tbsp (45 mL) white wine vinegar

3 Tbsp (45 mL) frozen or fresh blueberries

2 Tbsp (30 mL) olive oil

½ tsp (2 mL) whole grain mustard

1 tsp (5 mL) honey

to taste, salt and ground black pepper


1/2 cup (125 mL) cooked green lentils

4 cups (1 L) thinly sliced baby bok choy

1 whole large grapefruit, skin and pith removed, cut into segments

1/3 cups (75 mL) crumbled goat cheese

1/3 cups (75 mL) toasted sliced almonds


Nutrition Facts

Serving Size1 1/4 cups (310 mL)
Sodium310 mg
Potassium239 mg
Protein11 g
Cholesterol15 mg
Sugar10 g
Total Fat18 g
Saturated Fat5 g
Total Carbohydrates20 g
Dietary Fiber6 g