‘Tis the season for citrus galore! The weather as been all sorts of wild this winter between snow, rain, wind, landslides, sink holes, oh my! This usually makes me want to bundle up inside with something warm and cozy like soup or stew. But per usual, I’m also craving a good solid serving of fresh vegetables. This Grapefruit & Fennel Salad is a lovely wintery combo to accompany your warming main courses this winter.
At its core, this is quite a simple dish, but the combination of flavors pair beautifully together, and makes so a satisfying bite. I love the balance of sweetness and tartness of ruby red grapefruit, and that is truly the star of the show, however combining that with the earthy and more savory fresh fennel really brightens the whole thing up even more. I love fresh fennel, and my favorite way to incorporate it raw is by slicing it thinly with a mandolin. I find that it prevents your salad from feeling overwhelmed by the punchy anise flavor.
Top this salad off with a lovely light vinaigrette and some freshly chopped hazelnuts for some added crunch, and you have yourself a delightful side dish. Give this Grapefruit & Fennel Salad a try, and let me know how you like it!
Grapefruit & Fennel Salad
Ingredients
- 3 Cups Arugula
- 1/2 Fennel bulb
- 1 Grapefruit
- 1/4 Cup Hazelnuts, chopped
- 1/4 Cup Olive oil
- 1 tsp Maple syrup
- 2 Tbsp Apple cider vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- In a small bowl, add olive oil, maple syrup, vinegar, dijon and salt and pepper. Whisk until combined and set aside.
- Peel the grapefruit and carefully segment slices of the fruit. Thinly slice the fennel with a knife or mandolin.
- In a large bowl, combine the arugula and sliced fennel. Add dressing and toss to coat. Top with grapefruit segments, chopped hazelnuts, and serve.
