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Grapefruit and Arugula Salad
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Grapefruit and Arugula Salad with Honey-Lemon Vinaigrette

Course Salad
Total Time 15 minutes
Servings 6


  • 8 cups baby arugula
  • 2 cups baby spinach
  • 2 large grapefruits sectioned and pith removed
  • 1/4 cup chopped walnuts
  • 1 english cucumber thinly sliced

For the vinaigrette:

  • 3 tbsp liquid honey
  • 1/2 tsp Dijon mustard
  • 1/4 tsp sea salt Try Caraluzzi's Sea Salt
  • 1 tbsp white wine vinegar
  • 1 tbsp freshly squeezed lemon juice
  • 2 tbsp olive oil Try Caraluzzi's Extra Virgin Olive Oil


  1. Add the honey, Dijon, sea salt, white wine vinegar, lemon juice and olive oil to a mason jar. Shake well until all the ingredients are combined and the dressing is smooth.
  2. Add the arugula to a large bowl, along with the sectioned grapefruit, and the thinly sliced cucumber.
  3. Pour as much of the dressing over the salad as you prefer (I rarely use all the dressing) and toss.
  4. Top with the chopped walnuts and serve!

Recipe Notes

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