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Fennel & Grapefruit Salad

Crisp fennel and tart apple slices meet juicy grapefruit segments in a honey-Dijon dressing that tastes both bright and mellow. Toasted sunflower seeds add gentle crunch while fennel fronds lend a delicate herbal note.

Recipe and photo by EatingWell, shared here with credit. View the Original

Fennel & Grapefruit Salad
Total
15 min
Prep
15 min
Serves
4

Nutrition per Serving

Calories
130
Protein
2g
Carbs
19g
Fat
6g
Fiber
4g
Sugar
14g
Sodium
206mg

Ingredients

  • 1 large grapefruit
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1 tablespoon plus 1 teaspoon canola oil
  • 1 small fennel bulb, cored and thinly sliced, plus fennel fronds for garnish
  • 1 medium Granny Smith apple, cored and thinly sliced
  • 1 tablespoon toasted sunflower seeds

Instructions

  1. Zest grapefruit into a large bowl until you have 1 tablespoon zest.
  2. Working over a small bowl, cut the grapefruit into segments (see Tip). Cut the segments into thirds; set aside. Squeeze 2 tablespoons juice from the leftover membranes into the large bowl with the zest.
  3. Add honey, mustard, salt, and pepper to the large bowl; whisk to combine. Whisk in the oil, stirring until fully combined.
  4. Add fennel, apple, and the reserved grapefruit to the bowl and toss until combined. Sprinkle with sunflower seeds. Garnish with fennel fronds, if desired.