Best 3 Grapefruit Arugula Salad Recipes

**Grapefruit Arugula Salad: A Refreshing and Nutritious Medley of Flavors**

Bursting with vibrant colors and a delightful blend of flavors, the grapefruit arugula salad is a culinary delight that tantalizes the taste buds and nourishes the body. This refreshing salad features juicy grapefruit segments, peppery arugula leaves, crunchy walnuts, and creamy goat cheese, all tossed in a tangy citrus vinaigrette. With its vibrant colors, delightful textures, and a symphony of flavors, this salad is a feast for both the eyes and the palate.

**Additional Recipe Ideas:**

* **Grilled Grapefruit Salad with Avocado and Mint:** This recipe takes a unique approach by grilling grapefruit slices, adding a smoky and caramelized flavor to the salad. Combined with creamy avocado, refreshing mint, and a zesty dressing, this salad is sure to impress.

* **Grapefruit and Quinoa Salad with Roasted Chicken:** For a more substantial meal, this recipe incorporates roasted chicken, protein-packed quinoa, and a variety of vegetables. The grapefruit adds a burst of citrusy sweetness, while the roasted chicken provides a savory and satisfying element.

* **Citrus Salad with Grapefruit and Blood Orange:** This recipe combines the vibrant flavors of grapefruit and blood orange, creating a colorful and refreshing salad. With the addition of peppery arugula, sweet honey, and a tangy citrus dressing, this salad is a delightful treat.

* **Grapefruit and Avocado Salad with Pistachios:** This recipe showcases the creamy richness of avocado paired with the tangy sweetness of grapefruit. Toasted pistachios add a crunchy texture and a nutty flavor, while a honey-lime dressing brings it all together.

Here are our top 3 tried and tested recipes!

QUINOA SALAD WITH GRAPEFRUIT, AVOCADO, AND ARUGULA

Quinoa Salad with Grapefruit, Avocado, and Arugula image

Intriguing combination of quinoa, arugula, dried cranberries, avocado and grapefruit with a spicy dressing make this a snazzy side dish or lovely summer lunch main dish.

Provided by Always Cooking Up Something

Categories Salad Grains Quinoa Salad Recipes

Time 1h

Yield 4

Number Of Ingredients 17

Ingredients

1 cup quinoa
4 cups water
¼ teaspoon salt
¼ cup dried cranberries
¼ cup fresh lime juice
¼ cup olive oil
2 teaspoons honey
2 cloves garlic, minced
1 teaspoon minced serrano pepper
¼ cup chopped fresh mint
¼ cup minced cilantro
1 shallot, minced
½ cup arugula
1 pinch salt and black pepper to taste
4 cups baby arugula leaves, washed and dried
1 avocado - peeled, pitted and diced
½ grapefruit, peeled and sectioned

Steps:

In a dry skillet over medium heat, toast the quinoa until it has a nutty aroma. Remove from heat, rinse and drain in a fine mesh strainer. Bring water to a boil in a saucepan, add salt, and slowly add toasted quinoa. Cook until tender and the outer rings appear on the grains, 15 to 20 minutes. Strain through a fine mesh colander. Place in a large bowl to cool.
In a small bowl, combine cranberries, lime juice, olive oil, honey, garlic, serrano pepper, mint, cilantro, shallot, and arugula. Stir into the cooled quinoa and add salt and freshly ground pepper to taste. Place 1 cup of baby arugula on each salad plate. Top with quinoa mixture, avocado, and grapefruit.

Nutrition Facts : Calories 427 calories, Carbohydrate 49.5 g, Fat 23.7 g, Fiber 7.9 g, Protein 8.4 g, SaturatedFat 3.3 g, Sodium 168.1 mg, Sugar 12.2 g

GRAPEFRUIT-ARUGULA SALAD

Grapefruit-Arugula Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 cup walnuts
1 tablespoon unsalted butter, melted
2 teaspoons packed light brown sugar
1 teaspoon ground cumin
1/2 teaspoon paprika
Pinch of cayenne pepper
Kosher salt
1/3 cup plain Greek yogurt
Juice of 1/2 lemon
1 tablespoon honey
2 teaspoons rice vinegar (not seasoned)
Freshly ground black pepper
2 pink grapefruits
2 stalks celery, thinly sliced
2 heads Belgian endive, cut into large pieces
5 cups baby arugula
1 small bunch chives, cut into 1/2-inch pieces

Steps:

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Combine the walnuts, melted butter, brown sugar, cumin, paprika, cayenne and 1/4 teaspoon salt in a medium bowl; toss, then spread the nuts on the prepared baking sheet. Bake until the nuts are golden brown, about 10 minutes. Stir, then set aside to cool.
Meanwhile, make the dressing: Whisk the yogurt, lemon juice, honey, rice vinegar and a pinch each of salt and black pepper in a small bowl; set aside.
Trim the tops and bottoms of the grapefruits, then use a paring knife to remove the peel and white pith. Cut between the membranes to release the segments into a large bowl.
Add the spiced walnuts, celery, endive, arugula and chives to the bowl with the grapefruit. Add the yogurt dressing, season with salt and pepper and toss.

GRAPEFRUIT, ENDIVE, AND ARUGULA SALAD

Grapefruit, Endive, and Arugula Salad image

Number Of Ingredients 11

Ingredients

2 2 medium red grapefruit
2 tablespoon 2 tablespoons fresh lemon juice
2 teaspoon 2 teaspoons honey
1 teaspoon 1 teaspoon Dijon mustard
1/4 teaspoon 1/4 teaspoon kosher salt
1/8 teaspoon 1/8 teaspoon freshly ground black pepper
1/4 cup 1/4 cup olive oil
4 head 4 small heads endive, trimmed, leaves separated
1 1 (5-oz.) container baby arugula
1/4 cup 1/4 cup chopped walnuts, toasted
2 ounce 2 ounces Gorgonzola cheese, crumbled (about 1/2 cup)

Steps:

Peel and section grapefruit over a bowl; squeeze membranes over a bowl to extract juice.
Combine lemon juice, honey, mustard, salt, pepper, and 3 tablespoons reserved grapefruit juice in a bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Place 1/4 cup vinaigrette in a bowl; add endive. Let stand 10 minutes.
Arrange half of arugula on a serving platter, and top with endive mixture, remaining half of arugula, walnuts, cheese, and reserved grapefruit sections. Drizzle with remaining vinaigrette.

Tips:

For the best flavor, use ripe grapefruit. Look for fruit that is heavy for its size and has a smooth, unblemished skin.
If you can't find arugula, you can substitute another type of leafy green, such as spinach or kale.
To make a vegan version of this salad, omit the cheese.
This salad is a great way to use up leftover grapefruit segments. You can also use canned grapefruit segments, if you prefer.
If you don't have any candied walnuts on hand, you can make your own by tossing walnut halves with sugar and cinnamon and roasting them in the oven.

Conclusion:

This grapefruit arugula salad is a refreshing and flavorful salad that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and delicious salad, give this one a try!