wintry salad with grapefruit and goat cheese

March 19, 2012

This salad is a rather lovely idea for a lunch in the lately-tropical Minneapolis. I don’t know what’s going on but I’m not complaining. We’ve had the mildest winter since I moved here 5 years ago and last week we broke 80F. I could weep with happiness. Such a warm weather girl, I am.

It is a weird juxtaposition though, to see bare trees, brown grass, and a thin layer of ice on the lake, whilst driving with the windows open and wearing a tank top. Still – I could get used to summer in March.

This salad is the perfect thing to enjoy when the produce aisle still says “winter” but all the windows in your apartment are open and the sun is beating down. A couple handfuls of peppery salad greens (arugula, Belgian endive, frisee, mizuna), juicy, sweet red ruby grapefruit, creamy goat cheese, the crunch of pumpkin seeds, and a zesty, bright dressing. It’s refreshing, light, and salty-sweet. Perfect.

Wintry Salad with Grapefruit and Goat Cheese


  • 1 pink grapefruit
  • 2 teaspoons white-wine vinegar
  • Pinch of coarse salt
  • 1 tbsp extra-virgin olive oil
  • 1/2 a lemon, juiced
  • 8 cups salad greens (choose a peppery mix such as Belgian endive, frisee, mizuna, and arugula)
  • 3 ounces fresh goat cheese, room temperature
  • 2 tbsp raw (or lightly toasted) pumpkin seeds
  • Freshly ground pepper


  1. Zest about one-quarter of the grapefruit rind to produce about 1 tsp finely grated zest. Set aside.
  2. Supreme the grapefruit. Tutorial here. Slice each half into six semicircles; set aside.
  3. Place grated zest in a small bowl and add vinegar, lemon juice, and salt. Whisk in oil, and set aside.
  4. Prepare salad greens (tear, chop, shred) and drizzle with dressing. Crumble in half of the goat cheese and toss thoroughly with your hands to coat leaves evenly.
  5. Divide among four salad plates, and evenly divide grapefruit slices between each plate. Slice remaining goat cheese into four rounds, and place one on top of each salad. Sprinkle with pumpkin seeds, season with pepper, and serve immediately. Serves four.
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{ 7 comments… read them below or add one }

Em (Wine and Butter) March 19, 2012 at 9:23 am

YUM! I love salads with grapefruit, avocado and coriander (or cilantro, now Im in the states!). This sounds similarly delicious.

I hope you are aware it has been raining virtual icicles ever since we touched down in California… :)


Angharad March 19, 2012 at 3:37 pm

That sounds fabulous! (The salad not the icicles…)


la domestique March 19, 2012 at 10:42 am

It’s unseasonably warm here in Colorado as well- people are lying out in their bikinis! I am too pale for that at the moment. :) I can’t get enough green right now, and am loving all the salad I can eat.


Deanna March 19, 2012 at 1:49 pm

That salad sounds delicious. I was realizing the other day that I don’t eat nearly enough grapefruit. If you could send me back my warm weather I would really appreciate it. The high today is going to be 60, and two weeks ago it was 90.


Angharad March 19, 2012 at 3:34 pm

Woah, Deanna! That’s crazy! I’ll keep the warm weather for now though, thanks very much. It’s so weird…but wonderful.


snowrose March 19, 2012 at 8:18 pm

That sounds tasty! We’re also in unexpected tropical climes right now, and this sounds like a lovely treat.


Cooking on a Dime March 25, 2012 at 12:28 pm

Sounds amazing.


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