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Grapefruit and Arugula Salad with Honey-Lemon Vinaigrette

This arugula salad recipe makes the perfect light lunch or side dish. Fresh grapefruit and a honey-lemon vinaigrette give the salad bright, fresh flavours!
Course Main Course, Side Dish
Cuisine American
Keyword arugula salad, gluten free, healthy salads, vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 157kcal
Author Chrissie


  • 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 or a vegan substitute
  • 1/4 tsp sea salt
  • 1 tbsp white wine vinegar
  • 1 tbsp freshly squeezed lemon juice
  • 2 tbsp olive oil


  • 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.
  • Add the arugula to a large bowl, along with the sectioned grapefruit, and the thinly sliced cucumber.
  • Pour as much of the dressing over the salad as you prefer (I rarely use all the dressing) and toss.
  • Top with the chopped walnuts and serve!


Serving: 1serving | Calories: 157kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 119mg | Potassium: 360mg | Fiber: 3g | Sugar: 16g | Vitamin A: 2566IU | Vitamin C: 35mg | Calcium: 83mg | Iron: 1mg