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This past Monday was Blue Monday – aka the third Monday in January – which is supposedly the most depressing day of the year. While some could choose to look at it (or experience it) as that, I was delighted to wake up to a snowy and cold, but very sunny, winter day in Toronto. While any Monday can be a struggle for many people, it’s certainly not every Monday when I get to take part in a healthy cooking class for lunch, lead by one of my favourite Chefs in the city, the talented Cory Vitiello.

So, on Blue Monday I found myself in the middle of the bright and charming restaurant on Harbord that was once home to THR & Co., and will soon re-open as Flock – the second location of Cory’s latest restaurant venture. Despite being in mid-renovation, the restaurant looked spotless, and was filled with peachy-coloured flowers and lanterns throughout, to coincide with the only reason we were there, which was to learn how to cook more with grapefruit.

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The first, and most hands-on course of the day, was Cory’s Florida Grapefruit Super Salad, which we were able to assemble ourselves, in small teams. As you can see from the first photo in this post (above) I teamed up with my blogger-hubby, Daniel Reyes of, to create our healthy starter. Lucky for me, Daniel kindly offered up his professional foodie skills to build us a glorious and beautiful super salad while I simply stood back and smiled pretty for the cameras.

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Since we were working with ingredients that make up Cory’s super salad recipe, I’m pleased to be able to share the details with you to make it at home. Trust me, if we can build our own, so can you! This salad is so fresh, filling and tasty that I’ve just gone crazy for it. I love that the Florida Grapefruit brings a fresh zestiness to the bowl, while the butternut squash adds a more filling and wintery touch. See below for how to make your own Florida Grapefruit Super Salad Recipe at home!

Florida Grapefruit Super Salad

Florida Grapefruit Super Salad Recipe

What You Need:


- 1 Butternut Squash

- 1 Cup Organic Red Quinoa

- 2 Florida Grapefruit

- 1/2 Small Napa Cabbage

- 2 Cups Baby Romaine Leaves

- 1 Cucumber

- 1/2 Cup Goji Berries

- 1/2 Cup Hem Hearts

- 1/4 Avocado


- 1 Small Carrot

- 2 Green Onions

- 2 Tablespoons White Miso

- 100ml Fresh Florida Grapefruit Juice

- 1 Inch Piece of Peeled Ginger

- 1 Tablespoon of Lemon Juice

-1 Tablespoon Salt

- 75ml Olive Oil

- 75ml Canola Oil

What To Do:

1. Peel and cut the butternut squash into 1 inch pieces. Blanch in boiling water for about 4 minutes or until just tender. Drain, pat dry and set it aside until ready to use.

2. In a small pot, bring 2 cups of lightly salted water to boil. Add the quinoa and turn heat down to medium. Cook the quinoa for 20 minutes or until the quinoa triples in size and becomes tender. Drain and set aside to cool.

3. Combine all of the dressing ingredients in a blender and puree on the highest speed for several minutes until very smooth. The can be done a day in advance and held in the refrigerator.

4. Using a sharp paring knife, cut the ends off of the Florida grapefruit so it sits flat on the cutting board. Carefully run the paring knife under the peel and trim away all of the pith, leaving just the grapefruit flesh. Slice the grapefruit into 8 even segments.

5. Cut the Napa cabbage into quarters and remove the core. Cut the cabbage crosswise into thing shavings. Hold this in a large salad bowl suitable for serving.

6. Cut the baby romaine leaves into bite sized pieces and add the to the salad bowl.

7. Slice the cucumber lengthwise and remove the seeds, Cut the cucumber on an angle into very thin slices and transfer to the salad bowl.

8. Combine the squash, Florida grapefruit slices, hemp hearts, goji berries, avocado and quinoa into the salad bowl and toss liberally with dressing.




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