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Blood Orange and Grapefruit Salad With Cinnamon

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  • 2 large pink grapefruits
  • 2 blood oranges
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons raw apple cider vinegar
  • 1/2 teaspoon sea salt
  • 1/4 cup chopped fresh sage
  • Freshly ground black pepper
  • 1/2 teaspoon ground cinnamon, for dusting
Servings: 4

  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.

Estimated Nutrient Breakdown:

Calories: 976.57
Weight: 999.52g
Total Fat: 59.37g
Saturated Fat: 9.92g
Trans-Fat: 0.00g
Monounsaturated Fat: 40.21g
Polyunsaturated Fat: 6.56g
Protein: 10.96g

Cholesterol: 0.00g
Sodium: 947.51g
Calcium: 798.22g
Magnesium: 225.92g
Potassium: 1,714.69g
Iron: 10.52g
Zink: 2.19g
Phosphorus: 184.44

Vit A: 480.92
Vit B1: 0.74
Vit B2: 0.41
Vit B3: 3.88
Vit B6: 1.35
Vit B12: 0.00
Vit D: 0.00
Vit E: 0.00
Vit K1: 586.45


Caution: Sulfites
Health Notes: Vegan,Vegetarian,Peanut-Free,Tree-Nut-Free,Alcohol-Free,Immuno-Supportive,
Notes: These recipes are clever!

Author: Epicurious
Tags: Wild Food Box

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