Blood Orange And Grapefruit Salad With Cinnamon – a delicious recipe with pink grapefruits, oranges, extra-virgin olive oil, apple cider vinegar, salt, fresh sage. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Keep the peel on the fruits to start, which makes slicing them into thin pieces much easier. With a sharp knife, slice the grapefruits and the oranges into thin rounds. Remove the peel from the perimeter of all the rounds. You may do so by using your finger, or make a small slit into the peel and continue to tear the peel off-you'll want to be delicate with this entire process so as not to damage the round shape.
2
In a small bowl, whisk together the olive oil, vinegar, salt, sage, and pepper to taste.
3
Arrange the fruit rounds on a large platter or plate, alternating the colors. Drizzle with the vinaigrette and dust with the cinnamon just before serving. Serve immediately or store in an airtight glass container in the refrigerator for 1 day.
190
kcal
Calories
15
g
Fat
15
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 large pink grapefruits, 2 blood oranges, 1/4 cup extra-virgin olive oil, 2 tablespoons raw apple cider vinegar, and more.
Yes, Blood Orange And Grapefruit Salad With Cinnamon falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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