Grapefruit Salad with Cilantro and Goat Cheese is bright, tart, and refreshing. Mixed greens and fresh herbs combine with creamy goat cheese and crisp red onion, all finished with a citrusy cilantro dressing. Serve it as a lively side salad or add grilled chicken, shrimp, or chickpeas to make it a satisfying entrée.
I’ve been eating this salad on repeat this week even though grapefruit wasn’t always my thing. I liked grapefruit-scented drinks but avoided the fruit itself after disliking it as a child. Over time my palate has changed, and now I enjoy citrus in many forms.
Cilantro was another ingredient I once found unappealing, but tastes evolve. These days I appreciate the bright, herbaceous note cilantro brings to dressings and salads.
Since winter, I’ve been on a citrus kick—Cara Cara oranges and pink grapefruit have been staples. I originally bought grapefruit for the color and to liven up cocktails, but it quickly became a favorite salad ingredient.
In this recipe, the juicy tang of pink grapefruit works beautifully with the cilantro-infused dressing. Crumbled goat cheese adds a creamy contrast while red onion contributes crunch and a touch of bite. The combination of textures and clean, citrus-forward flavors makes this salad both refreshing and balanced.
This salad comes together quickly and is extremely versatile. Use a mixed herb and green blend if you can, or assemble your own mix from whatever lettuces and herbs you have on hand. It’s perfect as a side for weeknight dinners or as a light main when paired with protein.
Recipe tips
- Use a greens-and-herb mix if available (baby lettuces, chard, arugula, radicchio, parsley, dill, celery leaves and cilantro work well). If you can’t find a premade mix, combine whatever fresh greens and herbs you have.
- The recipe includes extra cilantro beyond what’s in the greens mix. If cilantro tastes too strong for you, reduce it or substitute parsley.
- I sometimes slice grapefruit thinly with the peel on for an attractive presentation. You can also peel and segment the fruit for a milder look and texture.
- The cilantro dressing is simple: cilantro, extra virgin olive oil, fresh grapefruit juice, honey and white wine vinegar. Swap parsley in the dressing if you prefer a different herb profile—just note the flavor will change.
- For a dairy-free option, replace goat cheese with ripe avocado to retain creaminess and healthy fats.
If you try this salad, I’d love to know how it turned out—feel free to leave a comment or rating.
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📖 Recipe
Grapefruit Salad with Cilantro and Goat Cheese
Ingredients
For the dressing:
- ⅓ cup fresh cilantro, packed, stems mostly removed
- 1 medium-sized pink grapefruit, juiced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon honey
- ½ tablespoon white wine vinegar
For the salad:
- 4–5 cups greens/herb mix, packed (see note)
- ½ cup fresh cilantro, packed, stems mostly removed
- ½ cup goat cheese, crumbled
- 1 large pink grapefruit, sliced with skin on or peeled and split into wedges
- ½ medium red onion, peeled and sliced lengthwise
Instructions
Make the dressing:
- Add all dressing ingredients to a blender and blend on high until well combined but with small bits of cilantro remaining.
- Cover and refrigerate until ready to use. Shake or stir before dressing the salad.
Assemble the salad:
- In a large bowl, combine the greens/herb mix, cilantro, goat cheese, grapefruit and red onion. Drizzle with the desired amount of dressing and toss gently to combine. Serve immediately.
Notes
- The herb mix I used included baby lettuce, red and green chard, arugula, radicchio, parsley, dill, celery leaves and cilantro. If you can’t find a mix, combine your favorite greens and herbs.
- For a decorative presentation, thinly slice grapefruit with the skin on. Alternatively, peel and segment the fruit for a cleaner look and texture.
- If extra cilantro is too strong for you, omit it or substitute more parsley. Replacing cilantro with parsley in the dressing will change the flavor but still be delicious.
- If preparing in advance, hold the dressing separately and dress the salad just before serving to prevent wilting.
Nutrition Facts per Serving
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Carbohydrates: 23 g
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Protein: 7 g
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Fat: 17 g
Disclaimer
Nutrition information is an estimate and will vary based on substitutions and brands used.
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