Grapefruit Vinaigrette With Greens or Broccoli
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 4
- 1pink grapefruit
- 1teaspoon mild honey or agave syrup
- Pinch of salt
- 1tablespoon plus 1 teaspoon sherry vinegar or cider vinegar
- 2tablespoons grapeseed oil or sunflower oil
- 1tablespoon extra virgin olive oil
- 1bunch broccoli, broken into florets, stems peeled and chopped
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
174 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 5 grams polyunsaturated fat; 18 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 5 grams protein; 87 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Squeeze ½ of the grapefruit. Measure out ⅓ cup of juice and place it in a small saucepan. Add the honey or agave and bring to a boil over medium-high heat. Reduce to ¼ cup and remove from the heat. Whisk in salt, vinegar, and the oils.
- Step 2
Cut away the peel and pith from the remaining grapefruit half. Cut the sections away from the membranes that divide them and chop fine. Stir into the vinaigrette.
- Step 3
Steam the broccoli for 4 minutes and transfer to a platter or to plates. Spoon the vinaigrette over the florets and serve.
Tip
- Advance preparation: You can make the vinaigrette and steam the broccoli (or blanch or steam the greens) several hours before serving.
Private Notes
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Cooking Notes
Laurie Dickerson
I tried this, but did not like it with sherry vinegar and sunflower oil. I liked it much better when I substituted a grapefruit white balsamic vinegar and just the EVOO.
This vinaigrette is also very nice poured over a composed salad of sliced avocado and pink grapefruit sections(chopping the grapefruit into the dressing is not necessary then)
Shanae
I've made this several times with great success. I used the sherry vinegar and grapeseed oil, as listed, and found it to be a lovely little dressing. One time, instead of adding agave/honey, I juiced a few (3) mandarins and reduced that along with the grapefruit squeezings. I actually prefer my grapefruit/mandarin variation to the prescribed agave/honey version.
Peter
I have that same balsamic vinegar sitting in my pantry and have been wondering how best to use it - that’s why I clicked on the recipe (and was disappointed) but, now with your comment, I’m happy!
Leah
I had grapefruit juice, but didn’t have a grapefruit, so I used the juice and chopped up an orange, and it worked great!
ann
I made this exactly following the recipe as a Christmas Dinner side and everyone thought it was a weird combo — grapefruit and broccoli — a good way to ruin some nice broccoli. Will return to garlic, salt or soy sauce, EVOO, lemon and red pepper flakes, easier and far more delicious
ERH
I had a grapefruit hanging around the fridge and this vinaigrette was the perfect use for it. Because I had to juice the entire fruit to get to 1/3 cup of grapefruit juice, I put the zest instead of the flesh into the finished vinaigrette. In the fridge I also had some leftover grapeseed oil that I'd used to fry shallots in; this added a nice shallot flavor without being overpowering. The dressing was excellent on top of Melissa Clark's Lentil Salad With Roasted Vegetables.
Lauren
Wondering if there's any reason not to use Avocado oil. Seed oils seem to be out of favor now and Avo oil is still neutral tasting. Thoughts?
Lauren
Should have read the notes first. Thanks!
Deborah
I don't know about the broccoli because I didn't make it, but the vinaigrette itself is delicious. In light of the negative feedback re the oils, and because I like avocado with grapefruit, I used avocado oil. It was perfect. I also used sherry vinegar as indicated and loved it.
Shanae
I've made this several times with great success. I used the sherry vinegar and grapeseed oil, as listed, and found it to be a lovely little dressing. One time, instead of adding agave/honey, I juiced a few (3) mandarins and reduced that along with the grapefruit squeezings. I actually prefer my grapefruit/mandarin variation to the prescribed agave/honey version.
kate
Kind of watery, not all that much flavor.
Potomacat
This was simple and very tasty -- a mild grapefruit taste. I used honey, sherry vinegar, and grape seed oil. It was marvelous on a salad of butter lettuce, sliced beets, and grapefruit sections.
Muriel aza
Nice vinaigrette, but would like it better without vinagre
brian kerr
this one didnt turn out all that well
Marian V.
This is an excellent vinaigrette. I made it with broccoli from my garden and grapefruit from my tree so everything was super fresh. I will use this on other cooked greens.
Steve Abbott
This is an easy and delicious accompaniment to steamed broccoli. I loved it, and will try left over dressing tomorrow with a salad.
Laurie Dickerson
I tried this, but did not like it with sherry vinegar and sunflower oil. I liked it much better when I substituted a grapefruit white balsamic vinegar and just the EVOO.
This vinaigrette is also very nice poured over a composed salad of sliced avocado and pink grapefruit sections(chopping the grapefruit into the dressing is not necessary then)
Peter
I have that same balsamic vinegar sitting in my pantry and have been wondering how best to use it - that’s why I clicked on the recipe (and was disappointed) but, now with your comment, I’m happy!
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