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Winter Fruit Salad with Fennel and Beets has all of the sunshine of summertime, using seasonal fruits and vegetables. Topped with a light lemon vinegarette, it’s perfect for a light lunch or side salad for dinner.
When I hear fruit salad I usually think of spring and summer. But why not use the delicious flavors of winter fruits to brighten up any meal? This combination of fresh bright oranges with tart-sweet grapefruit, coupled with warm earthy beets with fennel and peppery arugula – really stop – I’m drooling myself and I didn’t even get to tell you about the bright fresh light lemon vinegarette.
Even though it was raining like crazy the day I made this, it was like a little ray of sunshine with our dinner. I made enough that we had some leftover and let me tell you, it made the perfect little fruity side salad with our eggs the next morning. Since it was so good for breakfast, I’ve added it to my running list of brunch items. Yes, I have a running brunch list because I love brunch more than any meal on the planet but that’s another day and another post.
For now, I hope you enjoy a little sunshine during this cold winter with my Winter Fruit Salad with Fennel and Beets.
And if you are thinking ahead about brunch, you might like this recipe: Baked Denver Omelets
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Winter Fruit Salad with Fennel and Beets
- Total Time: 15 minutes
- Yield: 8 servings 1x
Description
Winter Fruit Salad with Fennel and Beets has all of the sunshine of summertime, using seasonal fruits and vegetables. Topped with a light lemon vinegarette, it’s perfect for a light lunch or side salad for dinner.
Ingredients
For the salad:
- 2 navel oranges
- 2 grapefruits
- 3 large roasted beets
- 1–2 cups arugula
- 1/2 fennel bulb
- Fennel fronds for garnish
For the dressing
- 1/4 cup extra-virgin olive oil
- Juice of 1 large lemon
- 2 TBS rice wine vinegar (you can sub with apple cider vinegar)
- 1 TBS Italian seasoning mix
- 2 TBS honey
- Salt and pepper to taste
Instructions
For the salad
- Peel the oranges and grapefruits and slice into thin circles.
- Slice the beets into similar thickness as the grapefruit and oranges.
- Clean and thinly slice the fennel bulb.
- Pull off some of the fennel fronds for garnish.
- Place arugula onto a large serving platter, arrange fruit and beets, top with fennel and fennel fronds and drizzle with lemon dressing.
For the dressing
- Mix all ingredients in a mason jar and shake vigorously until fully mixed. (If you don’t have a jar with a lid, you can whisk it in a dish.)
- Prep Time: 15 minutes
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