Is it even summer if you’re not rotating your favorite salads? There’s something about enjoying a light and refreshing bed of crisp greens under the sun that just hits different. It’s pure bliss.
To add to your healthy lunch lineup, we teamed up with clean-eating expert and founder of Shayna’s Kitchen, Shayna Taylor, to share her recipe for a delicious veggie and fruit combination that is sure to become your go-to salad this season. After you make it once, you’ll be craving it on repeat, trust. Learn the step-by-step instructions on how to make the pea, grapefruit, and squash mixture below.
Light Summer Pea and Grapefruit Salad with Kabocha Squash
Recipe TypeLunch/Dinner
Dietary InfoGluten-Free/Dairy-Free/Vegan
Serving Size4 servings
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Ingredients:
For the salad:
1/2 kabocha squash, cubed
1 head of radicchio, chopped
1 cup spinach, chopped
1 small handful parsley, minced
2 tablespoons mint, minced
1/2 lb shucked peas
2 grapefruits, supremed
For the dressing:
Juice of 2 grapefruits
4 tablespoons extra virgin olive oil
1 date, pitted
Salt and pepper to taste
Instructions:
1. Preheat oven to 425° F. Cut the kabocha squash in half, remove the seeds, and cut into 1-inch cubes.
2. Place squash on a parchment-lined baking sheet, toss with olive oil, and season with salt and pepper.
3. Roast for 30-40 minutes, flipping halfway.
4. In the meantime, prepare the rest of the salad ingredients. Heat water in a small saucepan on the stove until boiling. Carefully add the peas and let them cook for a minute and 30 seconds. Drain them from the boiling water and add to a bowl of ice water. This stops the residual heat from cooking them any longer.
5. Chop the radicchio and spinach and add to a bowl. Mince the mint and parsley and add. Drain the peas from the ice water and add.
6. To supreme your grapefruits, remove the peel from the grapefruit. Carefully using a knife, separate the grapefruit meat from the bitter pith that holds the segments in place. Go around the entire grapefruit until it’s completely supremed.
7. Once finished, squeeze the remaining juice of the grapefruit into a small bowl or blender. Add olive oil and the pitted date. Using a food processor, blender, or handheld immersion blender, pulse until smooth.
8. Once the squash is finished roasting, remove from the oven and let cool. Once cool, add to the large salad bowl with the dressing and toss well to combine.
Shayna Taylor is a wellness influencer and entrepreneur transforming the self-care industry with a radically compassionate approach. Her background includes modeling, culinary training, global travel, and mentorship from leading specialists in fitness and nutrition. She is building on her success with Shayna’s Kitchen, a food and nutrition brand known for gluten- and dairy-free recipes, and Bottle & Stone, a collection of premium CBD-based remedies and skincare products. Shayna’s mission is to help people thrive holistically by listening, learning, and sharing knowledge. For more of Shayna’s recipes, head to @shaynas.kitchen or shaynaskitchen.com.
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