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fennel salad

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This warm salad of roasted fennel and grapefruit is perfect on its own or paired with a delicious roasted vegetable soup for a heartier meal.  

 

Roasted Fennel & Grapefruit Salad

This warm salad of roasted fennel and grapefruit is perfect on its ownor paired with a delicious roasted vegetable soup for a heartier meal.  
Course Salad
Cuisine Mediterranean
Keyword fennel, grapefruit, salad
Prep Time 15 minutes
Author Terri @ Balanced Health and You

Instructions

Salad Ingredients:

  • 1 large red grapefruit, skin and pith removed
    1 large fennel bulb, white part only*
    2 Tablespoon raw cane sugar
    1 Tablespoon extra virgin olive oil
    Sea salt and black pepper, to taste
    1 large avocado, pitted and sliced
    1 Tablespoon fresh lemon juice
    3 cu[ mixed salad greens
    3 Tablespoon pistachios, shelled and roughly chopped
  • *Reserve some of the fennel fronds for garnish, if desired.

Citrus Vinaigrette Ingredients:

  • ½ cup fresh orange juice
    ¼ cup white balsamic vinegar
    ¼ cup extra virgin olive oil
    2 teaspoon honey, preferably local
    1 teaspoon Dijon mustard
    ½ teaspoon garlic powder
    Sea salt and black pepper, to taste

Directions

  • Place top oven rack in center position and pre-heat oven to 425°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking sheet.
  • Divide the grapefruit in half and slice into equally thick sections, as shown. Arrange grapefruit slices on one side of the prepared baking sheet. 
  • Slice the fennel bulb from top to bottom into equally thick slices, as shown. Arrange on the other half of the prepared baking sheet.
  • Sprinkle the sugar over the grapefruit slices, then drizzle the olive oil over fennel. Season the fennel with salt and black pepper, to taste. Tip: Use a pastry brush to evenly coat the fennel with the oil after drizzling.
  • Place baking sheet in the pre-heated oven and roast for 30-35 minutes, turning the fennel once halfway through, or until the fennel is golden brown and fork tender.
  • While the fennel and grapefruit are roasting, prepare the citrus vinaigrette by combining all the ingredients in a glass jar with a tight-fitting lid. Cover tightly and shake until well combined. Set aside.
  • Toss the avocado slices in a medium bowl with the fresh lemon juice to prevent browning and set aside.
  • When the fennel and grapefruit is done roasting, remove from oven and set aside to cool slightly.
  • Arrange the mixed salad greens on a large serving platter and top with the roasted fennel, grapefruit, and sliced avocado. Top with the pistachios and some chopped fennel fronds, if using. Serve immediately with a little citrus vinaigrette drizzled on top and the rest on the side.
  • Enjoy!