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2 ruby red grapefruits
1 small red cabbage (or half large), washed and finely shredded
½ cup fresh wild blueberries
1 cup crumbled goat cheese or feta
½ cup toasted pepitas (pumpkin seeds)
2 tbsp champagne vinegar
¼ cup olive oil
Sea salt and freshly ground pepper
Fill a large bowl with ice water. Plunge shredded red cabbage in and let sit for a few minutes.
Prepare the grapefruits: using a sharp knife, cut each end off of the grapefruit so you have a flat edge to stand it on. Then peel the skin off of the grapefruit. Discard skin. Hold grapefruit over a small bowl and carefully slice between each membrane to release the segments. Set segments aside and squeeze what is remaining of the grapefruit to get all the juices. Repeat with second grapefruit.
Drain cabbage from ice water and pat dry. In a large bowl, combine cabbage, grapefruit segments, blueberries, goat cheese and pepitas.
In a small bowl, whisk together 2 tbsp of your reserved grapefruit juice, champagne vinegar, olive oil and pinches of salt and pepper until combined. Taste and adjust to your liking. Drizzle ½ over salad and toss gently to combine. Add more dressing if you like. Serve immediately.