In a large bowl layer the grapefruit, blood orange, fennel, and almonds on the arugula.
In a small bowl whisk the cranberry juice, blood orange juice, vinegar, cloves, olive oil, and sea salt until well blended.
Pour the dressing on the salad and toss to coat.
Note: If you plan on storing the salad for late put the amount you want to save aside before dressing. Store it in an airtight bag in the refrigerator for up to three days. Dress when ready to eat
Serving: 1g | Calories: 224kcal | Carbohydrates: 48g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 39mg | Potassium: 995mg | Fiber: 6g | Sugar: 35g | Vitamin A: 5859IU | Vitamin C: 145mg | Calcium: 257mg | Iron: 2mg