Blood Orange and Grapefruit Salad With Cinnamon
Blood Orange and Grapefruit Salad With Cinnamon is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Keep the peel on the fruits to start, which makes slicing them into thin pieces much easier.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionKeep 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.