Roasted Fennel & Grapefruit Salad
This Roasted Fennel and Grapefruit Salad with avocado and pistachios and topped with a citrus vinaigrette is a taste sensation you don't want to miss!
Servings 4
Calories 401kcal
Ingredients
- 1 large red grapefruit skin and pith removed
- 1 large fennel bulb white part only*
- 2 Tbsp raw cane sugar demerara sugar
- 1 Tbsp extra virgin olive oil
- Sea salt and black pepper to taste
- 1 large avocado pitted and sliced
- 1 Tbsp fresh lemon juice
- 3 cups mixed salad greens
- 3 Tbsp pistachios shelled and roughly chopped
For the Citrus Vinaigrette
- ½ cup fresh orange juice
- ¼ cup white balsamic vinegar
- ¼ cup extra virgin olive oil
- 2 tsp honey
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- Sea salt and black pepper to taste
Instructions
- Preheat oven to 220C/425F/Gas 7. Line a large, rimmed baking sheet with parchment paper or a non-stick baking mat.
- 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 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.
- Place the baking sheet in the center of 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.
- 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 are done roasting, remove them from the oven and set them 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!
Notes
*Chop up the fronds to use as a garnish for this salad. You can use the stalks to make a vegetable or fish stock.
Nutrition
Serving: 1 | Calories: 401kcal | Carbohydrates: 38g | Protein: 6g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 22g | Sodium: 289mg | Fiber: 9g | Sugar: 24g