Blood Orange and Grapefruit Salad

December 4, 2016

This blood orange salad with grapefruit and cinnamon is a simple but exquisite breakfast or brunch dish, and is raw, vegan, gluten-free, and paleo-friendly.

This beautiful blood orange salad with grapefruit and cinnamon is from the Nutrition Stripped cookbook by McKel Hill, a registered dietitian and nutritionist who shares nutrition and fitness advice, and quick healthy recipes on her blog.

McKel has a simple wellness philosophy: Live Whole. Eat Well. Feel Amazing.

This accessible approach to healthy living is where her book starts. She opens with her tips for staying healthy, as well as her 20 top tips for living and eating clean. Shen then continues with her kitchen essentials, shopping advice (including her recommended basic grocery list), her picks for plant-based protein, and her 20 tricks for eating healthy on a budget, and directions for the basics: juicing in a blender; making nut milks and butters; soaking and sprouting; shaking up salad dressings; cooking gluten-free grains, beans, and legumes; toasting nuts and seeds, making egg replacements, chia jams, cashew cheezes; opening young coconuts; batch cooking; and meal planning.

Then there are very simple recipes for juices, nut milks, tonics, smoothies and smoothie bowls, breakfasts, snacks, salads, soups, meals, sides, and desserts. Some of my favorites include the: mineralizing cocoa seed milk, elderberry lime infusion, beauty papaya potion, mushroom tonic, mango and turmeric golden lassi, chamomile tea scones, carrot cake quinoa porridge, bhel puri (Indian street food), massaged beet, carrot, and brussels sprouts salad with citrus-tahini dressing, sliced radish and apple salad, Moroccan mint salad, zinger warming soup, rawlnut burritos, puffed rice caramel cookies, and chocolate fudge paletas.

Scott absolutely loves grapefruit for breakfast, and so I had to share this simple citrus salad bursting with fabulous flavor. This is a really elegant breakfast or brunch dish, and it’s low in sugar and warming in the winter. We made it for thanksgiving breakfast, and it was a huge hit.

McKel says, “I naturally gravitate toward warm ingredients during the cooler months of the year, whether warm in temperature or warm in heat producing qualities. Because this all-raw salad is served at room temperature or cold, I use one of my favorite spices to bring a natural rise in heat within the body: cinnamon. Cinnamon has been shown to help reduce blood sugar spikes and keep our blood sugar levels nice and steady whenever we eat any carbohydrate, such as fruit. The arrangement of thinly sliced citrus fruits makes for an impressive presentation for the many holidays during the fall and winter season.”

Get your copy of Nutrition Stripped.


Blood Orange and Grapefruit Salad

This blood orange salad with grapefruit and cinnamon is a simple but exquisite breakfast or brunch dish, and is raw, vegan, gluten-free, and paleo-friendly.

Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author Tess Masters



  1. Keep the peel on the fruits to start, which makes slicing them into thin pieces much easier. With a sharp knife, slice the grapefruits and the oranges into thin rounds. Remove the peel from the perimeter of all the rounds. (Use your finger or make a small slit into the peel and continue to tear the peel off. You’ll want to be delicate with this entire process so as not to damage the round shape.)
  2. In a small bowl, whisk together the olive oil, vinegar, salt, sage, and pepper to taste.
  3. Arrange the fruit rounds on a large platter or plate, alternating the colors. Drizzle with the vinaigrette, and dust with the cinnamon just before serving.
  4. Serve immediately, or store in an airtight glass container in the fridge for 1 day.

Recipe Notes

Recipe from Nutrition Stripped copyright © 2016 by McKel Hill, published by William Morrow, an imprint of Harper Collins. 
Photo by Katie Newburn