Blood Orange and Grapefruit Salad with Cinnamon


2 large pink grapefruits

2 blood oranges

¼ cup extra virgin olive oil

2 Tbsp. raw apple cider vinegar

½ teaspoon of sea salt

¼ cup chopped fresh sage

Freshly ground black pepper

½ teaspoon ground cinnamon, for dusting



  1. Keep the peel on the fruit to start, which makes slicing them into thin pieces much easier. With a sharp knife, slice the grapefruit and oranges into thin rounds. Remove the peel from the perimeter of all the rounds.
  2. In a small, whisk together the olive oil, vinegar, salt, sage, and pepper to taste.
  3. Arrange the fruit rounds on a large platter, alternating colors. Drizzle with the vinaigrette and dust with the cinnamon just before serving.
  4. Serve immediately or store in an airtight glass container in the refrigerator for 1 day.

Serves 4


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