This Winter Grapefruit & Arugula Salad is the perfect cure to any winter day with a simple & tangy 3-ingredient grapefruit dressing, fresh arugula, bright pink grapefruit segments and crunchy pistachios.
How to make a grapefruit arugula salad
This Winter Grapefruit & Arugula Salad is topped with the easiest 3-ingredient grapefruit dressing. I actually use what's leftover from segmenting the grapefruit to squeeze into fresh juice for the dressing. The secret ingredient for this dressing? Spicy mustard! It balances out the tartness from the fresh grapefruit juice. Because grapefruit juice can be light in flavor, spicy mustard also ensures that your homemade dressing doesn't taste like straight olive oil.
To make this grapefruit arugula salad, there are four essential ingredients:
- SEGMENTED GRAPEFRUIT - I segmented grapefruit to mix into this arugula salad. If you have a hard time doing this, cutting off the skin and slicing into wedges works great as well!
- ARUGULA - Peppery arugula balances well with the sweet acidic taste of the fresh in-season grapefruit. You could try spinach if you're not a fan of arugula.
- PISTACHIOS - I like a nice crunch on my salads, so I added raw, unsalted pistachios. Salted and/or roasted pistachios work well too!
- FRESH GRAPEFRUIT DRESSING - To round out the fresh citrus flavors of the salad, this grapefruit arugula salad has a 3-ingredient grapefruit dressing. It is a necessity and can be used on any kind of salad!
How do you segment a grapefruit for salads?
STEP ONE: With a paring knife, cut the top and bottom off of the grapefruit so that the grapefruit can sit flat.
STEP TWO: Cut the skins off of the grapefruit by placing the grapefruit flat and cutting your knife downwards to the counter/cutting board. You may have to flip it upside down to get the skins off of the bottom.
STEP THREE: Segment the grapefruit by cutting in between the membranes of the grapefruit, to create little wedges. I like to cut a triangle by slicing the right side closest to the membrane towards the center and then the left side closest to the membrane in towards the center so that the piece comes right out.
How do you make your own salad dressing?
The formula I like to use to make any olive oil based dressing = 1 Part Tart (Citrus or Vinegar) + 1 Part Olive Oil + Dried or Fresh Herbs (optional) + 1-2 TBSP Mustard (optional). For mustard, I like to use a spicy mustard or dijon mustard the best for balancing out the other flavors.
Want inspiration for more salads? Try these out
📖 Recipe
Winter Grapefruit & Arugula Salad with Simple Grapefruit Dressing
Ingredients
- 7 OZ Arugula washed thoroughly
- 2 Grapefruits
- ½ Cup Unsalted Pistachios
- ½ TSP Salt
Grapefruit Dressing
- 1 Cup Olive Oil Extra Virgin
- 2 TBSP Spicy Mustard
- 1 TSP Salt
- ½ TSP Black Pepper
Instructions
- With a paring knife, cut the top and bottom off of the grapefruit so that the grapefruit can sit flat.
- Cut the skins off of the grapefruit by placing the grapefruit flat and cutting your knife downwards to the counter/cutting board. You may have to flip it upside down to get the skins off of the bottom.
- Segment the grapefruit by cutting in between the membranes (white dividers) of the grapefruit, to create little wedges. I like to cut a triangle by slicing the right side closest to the membrane towards the center and then the left side closest to the membrane in towards the center so that the piece comes right out.
- Finish segmenting the entire grapefruit. Leave the leftover pieces of the grapefruit membrane to the side. Repeat with the second grapefruit.
Make the Grapefruit Dressing
- Squeeze the main grapefruit membranes left from segmenting the grapefruit into a mason jar.
- Pour the rest of the grapefruit dressing ingredients into the mason jar.
- Shake for 15-seconds until the ingredients are mixed together.
Assemble the Salad
- In a large bowl, add the arugula. Place the grapefruit and pistachios on top and gently mix. Sprinkle with the salt.
- Spoon the salad dressing on top; about ¼-1/2.
- Mix and serve.
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