Blood Orange and Grapefruit Salad With Cinnamon

Ingredients for Blood Orange and Grapefruit Salad With Cinnamon

• 2 large pink grapefruits

• 2 blood oranges

• 60ml extra-virgin olive oil

• 2 tablespoons raw apple cider vinegar

• 1/2 teaspoons sea salt

• 40g chopped fresh sage

• Freshly ground black pepper

• 1/2 teaspoons ground cinnamon, for dusting

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 colours. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.