Grapefruit and Roasted Fennel Salad
A unique salad using arugula, molasses-roasted veggies, tangy grapefruit, creamy avocado, and a simple dressing.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Ingredients
Salad
- 8 Ounces Arugula
- 1 Bulb Fennel
- 1 Large Grapefruit
- 10 Ounces Rainbow Carrots
- 1 Small Avocado
- 2 Tsp Lemon Juice
- 1 Tsp Basil
- 2 Tsp Molasses
- 1 Tsp Rosemary
Dressing
- Balsamic Vinegar or No-Oil Lemon Tahini Dressing (see notes)
Instructions
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Preheat oven to 400 Fahrenheit.
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Cut fennel and carrots into bite-size pieces (1-2″), then place fennel and carrots on separate sides of a baking sheet lined with parchment paper.
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Drizzle lemon juice over the fennel and then sprinkle the basil on top.
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Drizzle the molasses over the carrots and then sprinkle with rosemary.
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Bake for 25-30 minutes or until vegetables are tender. Let cool.
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Fill a large salad bowl with arugula.
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Dice your avocado into small 1/2 inch cubes and add them to the salad bowl.
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Peel your grapefruit, cut it into bite-sized pieces, and place in the salad bowl.
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Add your roasted vegetables and drizzle with about 1/4 cup of balsamic vinegar or No-Oil Lemon Tahini Dressing (see notes).
Notes
- Click here for the No-Oil Lemon Tahini Dressing recipe.
