Fresh Grapefruit Salad

This refreshing grapefruit salad recipe stars the juicy citrus fruit with toasted almonds, feta cheese, and a zingy poppy seed dressing.

Here’s a bright, beautiful salad recipe that works in almost any season: this refreshing Grapefruit Salad! It pairs the juicy citrus fruit with nutty toasted almonds, salty feta cheese and a zingy poppy seed dressing. Give it a taste and the delicate, zingy, nut and creamy textures and flavors complement each other perfectly! We can’t resist a good fruit-topped green salad, and this one has become a true favorite around here. It’s perfect for wintery meals, but it’s great in summer too.

How to peel and segment grapefruit for a salad

The only tricky part of this grapefruit salad is segmenting the grapefruit. To do so, use this simple method called supreming, which works for any type of citrus fruit. This removes the pith of the grapefruit and leaves only the juicy fruit, making it much easier to eat in salads. It takes a bit of time, but it’s worth it! Here’s what to do (click here for step by step photos):

• Use a large chef’s knife to slice off both ends of the grapefruit. Make sure you’ve cut through all of the pith and can see some of the flesh.
• Angle the knife and cut around the round shape of the fruit to remove the peel. Be careful not to cut too much of the flesh away.
• Make angled cuts right right on the inside of each membrane line to remove a segment (don’t want to cut right on the membrane, but just inside of it). Make the two angled cuts, and the segment will pop right out. Repeat for all segments!

This grapefruit salad recipe is…

Vegetarian and gluten-free. For dairy-free, plant-based and vegan, omit the cheese.

Ingredients

For the salad

• 2 pink grapefruit
• 1 handful red onion slices
• 8 cup mixed greens or butter lettuce
• ¼ cup feta or goat cheese crumbles (optional)
• ¼ cup sliced almonds

For the poppy seed dressing (makes 6 tablespoons)

• 2 tablespoons granulated sugar (or honey)
• 2 tablespoons white vinegar
• ½ teaspoon dry mustard (aka mustard powder)
• ⅛ teaspoon onion powder
• 1/8 teaspoon kosher salt
• ¼ cup grapeseed oil* (or other neutral oil like organic vegetable or canola)
• ½ tablespoon poppy seeds

Instructions

1. Prep the fresh ingredients: Peel and segment the grapefruit using this method. Thinly slice the red onion.
2. Toast the almonds: Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown, about 4 to 5 minutes. Remove immediately from the heat and transfer to a plate to stop the cooking.
3. Make the dressing: In a medium bowl, whisk together the granulated sugar, white vinegar, dry mustard, onion powder, and kosher salt. Gradually whisk in the grapeseed oil 1 tablespoon at a time until a creamy emulsion forms. Whisk in the poppy seeds. (Use immediately or store refrigerated in a sealed container or jar until serving; allow to come to room temperature prior to serving.)
4. Assemble the salad: Place the salad greens on plates. Top with grapefruit slices, red onions, goat cheese crumbles, and toasted almonds. Drizzle with dressing and serve.