Best 3 Grapefruit Arugula Salad Recipes

In the realm of culinary creations, few dishes embody the essence of freshness and vitality quite like a grapefruit arugula salad. This tantalizing combination of zesty citrus and peppery greens offers a symphony of flavors that awakens the palate and nourishes the soul. Whether you seek a light and refreshing lunch option, a vibrant side dish, or a delightful appetizer to impress your guests, this versatile salad promises to deliver a gastronomic experience that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Use ripe, juicy grapefruits for the best flavor.
If you don't have arugula, you can use another type of salad green, such as baby spinach or mixed greens.
To make the salad more substantial, add some grilled chicken or shrimp.
Feel free to add other ingredients to the salad, such as avocado, crumbled feta cheese, or toasted nuts.
For a lighter dressing, use a simple vinaigrette made with olive oil and lemon juice.

Conclusion:

Grapefruit arugula salad is a healthy and refreshing salad that is perfect for a summer meal. The combination of the sweet and tart grapefruit, the peppery arugula, and the creamy goat cheese is simply delicious. This salad is also very easy to make, so it's a great option for a weeknight meal or a quick lunch. Give it a try today!