Fennel Grapefruit Salad with Avocado

You need to try this roasted fennel grapefruit salad with avocado, topped with homemade citrus vinaigrette sauce, it is light, refreshing, and filled with different flavors, this warm winter salad of roasted fennel and grapefruit is perfect on its own or paired with a delicious roasted vegetable soup for a heartier meal.

Ingredients for this Recipe:

Salad Ingredients:

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

Citrus Vinaigrette Ingredients:

• 1/2 cup fresh orange juice
• 1/4 cup white balsamic vinegar
• 1/4 cup extra virgin olive oil
• 2 tsp honey, preferably local
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• Sea salt and black pepper, to taste

How to Make Fennel Grapefruit Salad with Avocado:

Step 1:

Place the top oven rack in the center position and pre-heat the oven to 425°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking sheet.

Step 2:

Divide the grapefruit in half and slice it into equally thick sections, as shown. Arrange grapefruit slices on one side of the prepared baking sheet.

Step 3:

Slice the fennel bulb from top to bottom into equally thick slices, as shown. Arrange on the other half of the prepared baking sheet.

Step 4:

Sprinkle the sugar over the grapefruit slices, then drizzle the olive oil over the 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.

Step 5:

Place the baking sheet in the preheated oven and roast for 30-35 minutes, turning the fennel once halfway through, or until the fennel is golden brown and fork-tender.

Step 6:

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.

Step 7:

Toss the avocado slices in a medium bowl with the fresh lemon juice to prevent browning and set aside.

Step 8:

When the fennel and grapefruit are done roasting, remove them from the oven and set them aside to cool slightly.

Step 9:

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.

Step 10:

Serve immediately with a little citrus vinaigrette drizzled on top and the rest on the side. Enjoy this fennel grapefruit avocado salad!

Other Salad Recipes :

Refreshing salad recipe – Fennel, Strawberry, and Spinach Salad

Green Bean recipe – Green Bean Salad with Tomatoes & Feta

Corn salad recipe – Grilled Corn Salad with Tomato and Avocado

Roasted beet salad – Roasted Beet Salad with Citrus and Fennel

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Fennel Grapefruit Salad with Avocado

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Salads – American

Serves: 4

Prep Time: 15 minutes – Cooking Time: 30-35 minutes – Total Time: 45-50 minutes

Roasted fennel grapefruit avocado salad with citrus vinaigrette sauce, it is healthy, light, and delicious. Enjoy!

Ingredients

• Salad Ingredients:
• 1 large red grapefruit, skin and pith removed
• 1 large fennel bulb, white part only [Reserve some of the fennel fronds for garnish]
• 1 large avocado, pitted and sliced
• 3 cup mixed salad greens
• 2 tbsp raw cane sugar
• 3 tbsp pistachios, shelled and roughly chopped
• 1 tbsp fresh lemon juice
• 1 tbsp extra virgin olive oil
• Sea salt and black pepper, to taste
• Citrus Vinaigrette Ingredients:
• 1/2 cup fresh orange juice
• 1/4 cup white balsamic vinegar
• 1/4 cup extra virgin olive oil
• 2 tsp honey, preferably local
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• Sea salt and black pepper, to taste

Instructions

1

Place the top oven rack in the center position and pre-heat the oven to 425°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking sheet.

2

Divide the grapefruit in half and slice it into equally thick sections. Arrange grapefruit slices on one side of the prepared baking sheet.

3

Slice the fennel bulb from top to bottom into equally thick slices. Arrange on the other half of the prepared baking sheet.

4

Sprinkle the sugar over the grapefruit slices, then drizzle the olive oil over the 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.]

5

Place the baking sheet in the preheated oven and roast for 30-35 minutes, turning the fennel once halfway through, or until the fennel is golden brown and fork-tender.

6

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.

7

Toss the avocado slices in a medium bowl with the fresh lemon juice to prevent browning and set aside.

8

When the fennel and grapefruit are done roasting, remove them from the oven and set them aside to cool slightly.

9

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!