From Pith to Pulp: Arugula Salad with Grapefruit, Parmesan & Red Onion
Bright, peppery, and just the right amount of tangy — this isn’t your average side salad.
With juicy grapefruit segments, crisp arugula, and ribbons of salty Parmesan, this vibrant salad is a refreshing counterpoint to rich mains or heavier game-day fare. The citrusy dressing brings it all together in a way that feels elegant but effortless. Whether you're hosting a crowd or just craving something fresh and bold, this salad hits all the right notes.
Simple to prep, stunning on the plate, and packed with flavor — this one’s a keeper.
Arugula Salad with Grapefruit, Parmesan & Red Onion
In a small bowl or jar, whisk together olive oil, lemon juice, reserved grapefruit juice, salt, and black pepper until emulsified. Taste and adjust seasoning as needed.
Assemble Salad
In a large bowl, gently toss arugula with dressing until lightly coated.
Add Garnishes
Arrange arugula on a platter or in a wide bowl.
Scatter grapefruit segments, sliced red onion, and shaved parmesan over the top.
Finish and Serve
Drizzle with a touch more olive oil if desired and serve immediately while greens are crisp.
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