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Roquette Salad with Pink Grapefruit

Roquette Salad with Pink Grapefruit

This beautiful spring salad includes nearly every color of the rainbow. It’s a quick fix for a beautiful dish at the center of your table.

*Make sure to remove all of the grapefruit’s peal, “skin”, and visible white parts in order to prevent the salad from being bitter 

  • Duration
  • Cook Time
  • Prep Time
  • 4-5Servings



  • ¼ cup of slivered almonds
  • 1 bag roquette leaves
  • 1/3 cup of red or green basil (chopped and loosely packed)
  • 1 large pink grapefruit (cut into sections and then bite size pieces)
  • 6 radishes (cut into thin circles)
  • 1 small yellow pepper (sliced into thin strips)
  • 1 small yellow pepper (sliced into thin strips)
  • 1 small red onion (sliced into thin strips)


  • ¼ cup red grapefruit juice
  • 1/3 cup olive oil
  • 2 tablespoons honey
  • 2 garlic cloves (crushed)
  • Sea salt and pepper to taste


1. Preheat your oven to 350°F degrees and toast your slivered almonds until they turn golden brown. This should take approximately three minutes and you will smell when they are ready.  

2. While you toast your almonds, cut your vegetables and combine them in a large bowl.

3. Mix all of your dressing ingredients in a small bowl.

4. Add your slivered almonds and dressing to the bowl.

5. Toss and serve immediately.