clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Winter Fruit Salad with Fennel and Beets

Winter Fruit Salad with Fennel and Beets

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


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.



For the salad:

  • 2 navel oranges
  • 2 grapefruits
  • 3 large roasted beets
  • 12 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


For the salad

  1. Peel the oranges and grapefruits and slice into thin circles.
  2. Slice the beets into similar thickness as the grapefruit and oranges.
  3. Clean and thinly slice the fennel bulb.
  4. Pull off some of the fennel fronds for garnish.
  5. 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

  1. 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