Roasted Vegetable & Baby Greens Salad with Grapefruit-Gremolata Vinaigrette

It eats like a light lunch and dresses up a holiday table just as easily.

Ingredient Spotlight. Our Grapefruit White Balsamic Vinegar is tart and faintly floral — it keeps this dressing from ever tasting heavy. Whisked with our Milanese Gremolata Infused Olive Oil, which carries lemon peel, garlic, and parsley in every drop, you get a vinaigrette that tastes like it took far more effort than it did.

Ingredients

• 7 oz baby mixed greens
• 1 lb baby carrots
• 1 pint grape tomatoes
• 2 red onions, cut into 12 wedges
• ¼ cup Coratina Medium EVOO, for roasting
• 1 large grapefruit, peeled and segmented
• 2 oz artisanal cheese, shaved
• ½ cup walnuts, toasted (optional)
• Sea salt
• Vinaigrette: ¾ cup Milanese Gremolata Infused Olive Oil · ¼ cup Grapefruit White Balsamic Vinegar · ⅛–¼ tsp sea salt

Instructions

1. Heat oven to 425°F. Spread the carrots, tomatoes, and onion wedges on a sheet pan, toss with the Coratina Medium EVOO and a little salt, and roast 20 minutes until tender and caramelized. Cool slightly and separate the onion layers.
2. Whisk the Gremolata oil, Grapefruit balsamic, and salt into a smooth vinaigrette.
3. Toss the greens, roasted vegetables, walnuts, and grapefruit segments with just enough dressing to coat.
4. Pile onto a platter, shower with shaved cheese, and finish with a last drizzle of the vinaigrette right before serving.

Chef's Notes

• Segment the grapefruit over a bowl and add a spoonful of its juice to the dressing for extra brightness.
• Roast the vegetables ahead and serve them at room temperature — never fridge-cold.

Make It Yours

• Swap the walnuts for a handful of our Everything Nut Crumbs for a savory, seedy crunch.

Allergens: contains tree nuts and dairy.

This grapefruit-and-gremolata pairing is a shop favorite — come taste them side by side.