Blood Orange And Grapefruit Salad With Cinnamon Recipes

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BLOOD ORANGE AND GRAPEFRUIT SALAD WITH CINNAMON



Blood Orange and Grapefruit Salad With Cinnamon image

A sage-infused vinaigrette and a dash of warming cinnamon take this citrusy dish one step further than most breakfast and brunch fruit salads.

Provided by McKel Hill

Categories     HarperCollins     Citrus     Salad     Breakfast     Brunch     Fruit     Orange     Grapefruit     Cinnamon     Winter     Vegetarian     Vegan     Wheat/Gluten-Free

Yield Serves 4

Number Of Ingredients 8

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

Steps:

  • 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.
  • In a small bowl, whisk together the olive oil, vinegar, salt, sage, and pepper to taste.
  • 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.

BLOOD ORANGE SALAD WITH CARAMEL DRESSING



Blood Orange Salad with Caramel Dressing image

This salad's fresh and contrasting flavors will awaken your taste buds.

Provided by lutzflcat

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 15m

Yield 2

Number Of Ingredients 8

3 cups arugula
2 chilled blood oranges, peeled and sliced
¼ small chilled red grapefruit, peeled and segmented
2 tablespoons pomegranate seeds
2 tablespoons white balsamic vinegar
1 tablespoon caramel syrup (such as Hershey's®)
¼ teaspoon sesame oil
2 tablespoons sliced almonds

Steps:

  • Divide arugula evenly between 2 plates. Place blood orange slices and red grapefruit segments on the arugula and sprinkle pomegranate seeds on top.
  • Combine balsamic vinegar, caramel syrup, and sesame oil in a cup; mix to combine. Drizzle dressing over salads. Garnish each salad with almond slices and serve.

Nutrition Facts : Calories 176.5 calories, Carbohydrate 34.2 g, Fat 4.1 g, Fiber 5.6 g, Protein 4 g, SaturatedFat 0.4 g, Sodium 12.3 mg, Sugar 11.5 g

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