Grapefruit Salad with Pineapple Balsamic Dressing

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Grapefruit Salad with Pineapple Balsamic Dressing

This pineapple dressing is one of my favorite and best salad dressings I have created. It’s very refreshing and goes with any green salad. I happened to see pomegranates at the store the other day, so I decided to add the seeds to the salad to enhance its colors. Pomegranate seeds are rich in vitamins C and K and may prevent cancer due to their polyphenol content. According to Chinese medicine, pomegranate seeds improve blood circulation and alleviates diarrhea.

Cutting Grapefruit PeelSectioning a Grapefruit

Grapefruit Salad with Pineapple Balsamic Dressing



1 pomegranate (optional)
8 cups mizuna or arugula, roughly chopped
2 grapefruits
1/2 cup fresh pineapple chunks
1/3 cup white balsamic vinegar (I used pineapple balsamic vinegar)
1/3 cup extra-virgin, cold-pressed olive oil
1/8 tsp salt


  1. Cut the pomegranate in quarters and take out seeds while submerging in water.
  2. Cut off the peel of grapefruits with a knife and cut into sections. Use a bowl to collect juice while cutting.
  3. Place mizuna or arugula on salad plates and add grapefruit sections. Sprinkle pomegranate seeds.
  4. In a blender or food processor, place the collected grapefruit juice, pineapple chunks, vinegar, olive oil and salt and blend to make a dressing.
  5. Infuse love into food and serve with dressing.

Servings: 4