Winter Salad

This is a great salad that we came up with for dinner. I think it could be good for dinner or lunch. We paired it with some nice whole grain bread.

Raw baby spinach (1 to 2 cups)

One grapefruit

1/2 cup toasted pine nuts

One bunch of asparagus

One lemon

Olive oil

Cut ends off asparagus, drizzle with 1 tbsp olive oil. Roast at 350 degress for 15-30 minutes (until desired tenderness). Layer pine nuts (raw and unsalted) in a toaster oven pan or in a shallow pan and toast until light brown and fragrant. Remove rind and chop grapefruit. Squeeze fresh lemon juice (about 3-4 tbsp), whisk in equal amount olive oil, add dash of salt and pepper.

Layer spinach, stems removed in bowl. Top with roasted asparagus, grapefruit, pine nuts and drizzle with lemon dressing. Serves two.