Blackberry & Grapefruit Salad with Raspberry Vinaigrette

Blackberry & Grapefruit Salad with Raspberry Vinaigrette

Serves 4



1 large grapefruit

1 6 oz packet of Blackberries by Driscoll’s

1 5 oz container of arugula by Organic Girl

Handful of toasted pine nuts


½ C Farro by Bob’s Red Mill

1 C water

½ C vegetable stock by Pacific

½ tsp salt

Raspberry Vinaigrette

1 6 oz packet of Raspberries by Driscoll’s

½ C water

1 shallot

2 tsp olive oil by Cadia

2 tsp white wine vinegar

1 ½ tsp salt

1 tsp maple syrup by Natural Value

1 tsp lemon juice

¼ tsp black pepper


  • Start with the farro, rinse using a colander then place in a small pot with the water, vegetable stock and salt on high heat. Once boiling, set to a simmer for about 35 minutes, discard excess water and set aside to cool.
  • For the vinaigrette, throw all ingredients in food processor or highspeed blender, blend until smooth.
  • For the salad, toss arugula with the farro, peel and slice grapefruit and top along with the blackberries and pine nuts.
  • Drizzle a generous amount of the raspberry vinaigrette and top with pinenuts. Enjoy!


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