Grapefruit, Goat Cheese, & Arugula Salad with Cranberries and Pine Nuts

Grapefruit can be divisive, it’s true. (So can salad). But this fresh and colorful burst of flavor in a bowl will unite everyone at the dinner table. And it’s a great accompaniment to our pistachio souffle.

Firefly Farms Seal
Grapefruit salad


  • ½ pound fresh arugula
  • 3 large, ripe Ruby Red grapefruit
  • ½ cup pine nuts
  • ½ cup dried cranberries
  • 1 Firefly Farms Fresh Goat Cheese log
  • ¼ cup champagne vinegar
  • 1/3 cup olive oil
  • salt and pepper to taste


  1. Preheat oven to 375 degrees. Spread the pine nuts in a sheet pan, and roast the them in the oven until they turn golden, approximately 5 minutes. Remove from oven and set aside to cool.
  2. Peel the grapefruits completely and separate into sections. Then carefully peel the individual sections, removing all of the membrane. Using a food processor or a sharp knife, finely chop ¼ cup toasted pine nuts together with ¼ cup dried cranberries. Roll the Fresh Goat Cheese log in the cranberry pine nut mixture to coat the log. Set aside.
  3. In a salad bowl, combine the arugula with the remaining pine nuts and dried cranberries. Season with salt and pepper. Whisk together the champagne vinegar and the olive oil, then drizzle over the salad and toss. Serve in salad bowls and top with grapefruit sections and a ½ inch slice of the coated chevre log. Serve and enjoy!
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