This grapefruit salad is the perfect winter salad with a blend of spicy arugula, avocado, blue cheese and juicy grapefruit. Serve it as a side salad or add protein for a full meal.
I’m a Valentine’s Day baby, so the holiday has always felt extra special — filled with chocolate, hearts, and sweetness! That said, going out on February 14th can be a hassle. Restaurants are packed, menus are limited, and everything feels overpriced.
That’s why Isaac and I usually celebrate at home with a homemade dinner, and this avocado grapefruit salad was born from one of those cozy nights in. Grapefruit, in season during the winter, adds a pop of color that’s perfect for Valentine’s Day vibes. It’s a great side salad to serve alongside for a full meal.
The combination of spicy arugula, creamy avocado, tangy blue cheese, and juicy fruit is a total winner. Serve it as a starter, side salad to my my cottage cheese pasta or penne alla vodka or add protein like grilled shrimp, grilled chicken, or air fryer salmon to make it the star of your meal!
Why You’ll Love This Salad
- Quick and easy – With just a few simple ingredients and no cooking required, this salad comes together in minutes.
- A balance of flavors and textures – You’ve got it all: sweet, tangy, creamy, and crunchy in every bite.
- Perfect for any occasion – Whether you’re making a quick lunch, serving it as a dinner side, or adding it to your holiday spread, this salad fits right in.
- Customizable – Swap ingredients to match your preferences or what you have on hand —it’s super flexible!
Ingredients Needed
- arugula – the peppery bite of arugula adds a bold, fresh base for this salad.
- grapefruit – juicy and tangy, grapefruit brings a refreshing citrusy pop that pairs perfectly with the other ingredients. I used a red grapefruit for this salad, but feel free to use your favorite variety of grapefruit.
- avocado – creamy avocado adds richness and balances the tartness of the grapefruit.
- walnuts – chopped walnuts provide a satisfying crunch and a dose of healthy fats.
- blue cheese – crumbled blue cheese adds a tangy, creamy flavor. If you’re not a fan, swap it out for feta, goat cheese, or even shaved parmesan.
- dried cranberries – sweet and chewy, these add a touch of natural sweetness that ties the flavors together.
- balsamic dressing – a simple balsamic dressing enhances all the flavors in this salad, bringing a touch of tangy sweetness to every bite.
Recipe Variations
- Make it more filling: Turn this salad into a complete meal by adding this apple cider vinegar chicken, grilled shrimp, or my air fryer salmon bites. For a plant-based option, try roasted chickpeas or baked tofu. You could also add quinoa or another grain of choice like farro to help beef up this salad.
- Use a different green: If you’re not a fan of arugula or don’t have it on hand you can use spinach, baby kale or mixed greens.
- Swap the citrus: Instead of grapefruit, use oranges, blood oranges, or mandarins for a sweeter citrus flavor.
- Swap the walnuts: Swap walnuts for pecans, almonds, or pistachios. Or try sunflower seeds, pumpkin seeds or hemp seeds for a nut-free option.
- Use a different cheese: If you’re not a fan of blue cheese feel free to skip it or swap it with goat cheese or feta cheese. Both are great substitutes!
How to Make Avocado Grapefruit Salad
This grapefruit and avocado salad is super easy to make! With just a few minutes and some simple ingredients, you’ll have a fresh salad ready to enjoy. Here’s how to make this grapefruit salad recipe:
Step 1: Blend the balsamic dressing ingredients or shake them in a jar until combined.
Step 2: Add all the salad ingredients to a large bowl, drizzle with dressing, toss gently, and serve.
Brittany’s Tips!
- Master the grapefruit – Take your time when segmenting the grapefruit. Use a sharp knife and carefully cut away the peel and pith — nobody wants bitter bites! Trust me, it’s worth the effort for those juicy, clean segments. See my tips below on how to cut a grapefruit for this salad.
- Pick the perfect avocado – You want an avocado that’s just ripe and soft enough to be creamy but not so mushy that it falls apart when you slice it. If it’s underripe, you’ll miss out on that dreamy texture!
- Toast those walnuts – Toasting the walnuts takes their flavor to the next level and adds a warm nuttiness to the salad. Just a couple of minutes in a dry skillet makes a big difference.
- Dress it up last – Wait to drizzle the balsamic dressing until you’re ready to dig in. This keeps the greens fresh and prevents any sad, soggy bites.
How to Cut a Grapefruit
You’ll want to cut the peel off the grapefruit so there’s no bitter rind or pith. Here’s how I like to cut the grapefruit for this salad:
- Cut off both ends of the grapefruit so it has a flat base to stand on.
- Stand the grapefruit up and slice off the peel and pith (the white part), following the curve of the fruit.
- Once the peel is off, hold the grapefruit over a bowl (to catch the fresh juice) and slice along the membranes to remove the segments. Segmenting the grapefruit removes the bitter pith and makes for a sweet and juicy smoothie without any bitter aftertaste.
How to Store Leftovers
This grapefruit avocado salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 1 day. To keep it fresh, store the dressing separately and add it just before serving.
How to prep in advance: You can prep the individual ingredients in advance. Segment the grapefruit, chop the walnuts, and make the balsamic dressing ahead of time and store in the fridge until you’re ready to eat your salad. Assemble the salad and slice the avocado right before serving to keep it looking and tasting its best.
Frequently Asked Questions
Grapefruits are in season from November through June, with the peak season being from January-March, depending on your location. That said, you can usually find grapefruits year round in most grocery stores.
Yes! Simply skip the blue cheese or replace it with a plant-based cheese alternative.
Of course! While balsamic dressing is a classic choice, feel free to use your favorite dressing. A citrus vinaigrette, lemon vinaigrette or white balsamic vinaigrette would be delicious, but olive oil with a squeeze of lemon juice would also work beautifully. Feel free to check out all of my salad dressing recipes for more ideas.
More Salad Recipes
Be sure to check out all of my salad recipes on EBF!
If you enjoyed this recipe, please consider leaving a star rating and let me know how it went in the comments below.
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If you’re making your own balsamic dressing, blend the ingredients together, whisk them in a small bowl, or shake them in a jar until well combined.
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In a large bowl, layer the arugula, grapefruit segments, avocado slices, walnuts, blue cheese, and dried cranberries.
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Drizzle ¼ cup of balsamic dressing over the salad just before serving. Toss gently, if desired, and enjoy!
Serving: 1/2 recipe | Calories: 386kcal | Carbohydrates: 35g | Protein: 6g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 359mg | Potassium: 597mg | Fiber: 7g | Sugar: 22g
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published on February 8, 2019 and republished on January 22, 2025.
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