Total Time
Prep 20 mins
Cook 0 mins

This would be great for a holiday meal, or anytime! If you can find them, use blood oranges. They are just coming into season! Adapted from Vegetarian Times magazine.

Ingredients Nutrition


  1. To make Dressing:.
  2. Mix all ingredients together in a bowl. Taste for balance of sweet, sour, salty, and spicy, aadjusting seasonings as needed. Set aside.
  3. To make Salad:.
  4. Slice the ends off the oranges and grapefruit. Stand fruit on a cutting board, and slice away the skin and pith from outside with a knife.Cut fruit into segments, removing membranes, and move to a bowl. Toss lightly with arugula, shallot, and mint.
  5. Toss with the dressing. Serve garnished with nuts and sesame seeds. Enjoy!
Most Helpful

YUM! I made this tonight and topped it off with some shrimp. I used up the napa cabbage I had in the fridge in place of the arugula. I also added some garlic, a couple splashes of rice vinegar, and a splash of sesame oil to the dressing. YUM!

JanuaryBride October 27, 2011

Loved loved loved this salad. I made this for myself tonight as my stomach hasn't been feeling well and I didn't want rice dish I made for DH and DS. I had everything on hand which made this a very nice salad to make (except for the shallot). Dressing was very delicious and reminded me of Asian Salad I used to eat in Pacific Beach of my hometown. I used to go there just to eat the salad cause I loved the dressing. I will definitely try variations of this again maybe with some fried noodles or wontons on top next time instead of peanuts. Thanks! Made for ZWT 6 by fellow Looney Spoon :)

Jamilahs_Kitchen June 01, 2010

This salad is packed with so many of my favorite things: grapefruit, arugula, shallots, fresh mint...Easy to make and the orange mint I tried from our garden was especially tasty in the salad. I used amber (dark) agave for a change. It only added to the taste. Colorful, healthy and very delicious! Reviewed for ZWT Asia 2010.

COOKGIRl May 24, 2010