Happy Valentine’s Day! Whatever you have planned, I hope you take a moment to treat yourself. Tonight I’m making a simple, special dinner at home and serving my favorite dessert — a little indulgence I prepared this afternoon as my own Valentine’s treat. In the meantime, I wanted to share a fresh and colorful salad that feels especially right for today: a mixed herb grapefruit salad tossed with crumbled goat cheese, sliced almonds and dried cranberries. The grapefruit gives the salad a pretty pink touch that feels festive for Valentine’s Day, and a light vinaigrette keeps everything bright and balanced.
This salad is easy to pull together in about 15 minutes, so it’s a great option whether you’re planning a romantic meal at home or a relaxed dinner with friends. Use any light dressing you like — a red wine vinaigrette, pomegranate dressing, or raspberry vinaigrette all work beautifully. If you prefer, swap the goat cheese for feta or ricotta salata, and try toasted pecans or walnuts in place of sliced almonds for a different texture.
Do you have plans tonight? Some readers told me they’re staying in like we are, and others are saving a night out for the weekend when the crowds have calmed. Last night we caught a comedy show in the city and had a great time. I’m glad it’s almost the long President’s Day weekend — a perfect chance to relax. Whatever you do this weekend, I hope it includes good food and good company.
- 4 cups organic mixed herb salad
- 1 grapefruit
- 1/3 cup dried cranberries
- 1/4 cup crumbled goat cheese
- 1/4 cup sliced almonds
- Red wine vinaigrette, pomegranate dressing, raspberry vinaigrette, or other light dressing
- Rinse and spin or pat dry the mixed herb salad, then arrange it evenly on two plates.
- Carefully peel and segment the grapefruit or slice it thinly, removing any pith, and place the slices on top of the greens.
- Scatter the dried cranberries over the salads for bursts of sweetness and color.
- Sprinkle the crumbled goat cheese and sliced almonds across each plate for creaminess and crunch.
- Drizzle with your dressing of choice just before serving, and give a gentle toss if desired to coat the leaves.
Serving suggestions: This mixed herb grapefruit salad pairs nicely with simply grilled fish, roasted chicken, or a light pasta. The bright citrus and creamy goat cheese complement dishes that are not too heavy. For a vegetarian meal, serve it alongside a grain bowl or a warm lentil stew to balance temperatures and textures.
Variations and substitutions: If grapefruit is not in season or you prefer a milder citrus, try segmented oranges or blood oranges for a similar color and sweetness. Swap goat cheese for feta or ricotta salata if you want a saltier bite. Nuts can be toasted for extra aroma; pecans or walnuts are great alternatives to almonds.
Make-ahead and storage tips: Prepare the grapefruit segments and toast the almonds in advance, and keep the greens and toppings separate until you are ready to assemble. Dressing the salad at the last minute keeps the leaves crisp. Leftovers are best eaten the same day; store components separately in the refrigerator for up to one day.
Quick tips: Use ripe, juicy grapefruit for the best flavor. If the grapefruit is very tart, a light drizzle of honey over the segments before adding them to the salad can balance the acidity. When plating, reserve a few whole almond slices and extra cranberries for garnish to make the presentation pop.