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
Scale
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