This fennel and pink grapefruit salad makes a great side dish for a soul-satisfying meal. Sautéing the fennel softens the anise flavor, making it soft and sweet. We pair this with our Slow-Cooker Deep-Dish Pizza — the tang of the grapefruit cuts through the richness of the pizza.
Makes
4 servings
Total Time
Print Recipe
Print It Now
Share Recipe
Ingredients
ZEST:
SAUTÉ:
TOSS:
Test Kitchen Approved
Instructions
Zest and juice 1 grapefruit, then segment the second grapefruit.
Sauté fennel in 1 Tbsp. oil in a sauté pan over medium-high heat until beginning to brown, 20 minutes. Deglaze pan with grapefruit juice, scraping up any brown bits; simmer until juice reduces to ¼ cup, 5 minutes. Strain fennel; cool fennel and juice. Whisk together zest, grapefruit juice, remaining 2 Tbsp. oil, and vinegar for the vinaigrette; season with salt and pepper.
Toss grapefruit segments, fennel, spinach, and olives with vinaigrette.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 258
% Daily Value*
Total Fat 18g 27%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 481mg 20%
% Daily Value*
Carbs 25g 8%
Fiber 6g 24%
Protein 3g
*Percent Daily Values are based on a 2,000 calorie diet.
