Roasted Fennel and Grapefruit Salad

Chocolate University

Roasted Fennel and Grapefruit Salad

Enjoy this month’s kitchen-tested recipe – the Roasted Fennel and Grapefruit Salad!

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

Prep time: 15 minutes
Cook time: 30-35 minutes
Serves: 4

Salad Ingredients:

1 large red grapefruit, skin and pith removed
1 large fennel bulb, white part only*
2 T. raw cane sugar
1 T. extra virgin olive oil
Sea salt and black pepper, to taste
1 large avocado, pitted and sliced
1 T. fresh lemon juice
3 c. mixed salad greens
3 T. pistachios, shelled and roughly chopped

* Reserve some of the fennel fronds for garnish, if desired.

Citrus Vinaigrette Ingredients:

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

Directions:

1. 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.

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

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.

4. 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.

5. Place the 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.

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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 is done roasting, remove from oven and set 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!

 

Healthy Eating Choices Healthy Primal Living

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