Name: Warm Fennel Grapefruit Avocado Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 large red grapefruit, skin and pith removed; 1 large fennel bulb, white part only*; 2 T. raw cane sugar; 1 T. extra virgin olive oil; Sea salt and black pepper, to taste; 1 large avocado, pitted and sliced; 1 T. fresh lemon juice; 3 c. mixed salad greens; 3 T. pistachios, shelled and roughly chopped; ½ c. fresh orange juice; ¼ c. white balsamic vinegar; ¼ c. extra virgin olive oil; 2 t. honey, preferably local; 1 t. Dijon mustard; ½ t. garlic powder; Sea salt and black pepper, to taste

Sometimes winter foods end up with a bit of theme – thick, dark sauces. Or creamy dishes that don’t have tons of colour but have plenty of flavours. And they are perfect but sometimes you want a dish that’s bright, colourful and still fully tasty.

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This warm fennel grapefruit and avocado salad is just such a dish! Full of goodness, warmed for those cold days and bursting with colour, it is a break from those shades of brown comfort food dishes. Want to know how to make it?

How to pick the right grapefruit

Before we dive in, let’s take a moment to consider one of the main ingredients – the grapefruit. In this recipe, we used red grapefruit but there are a few varieties. Getting the right one will help you best enjoy the dish. Generally, there are five main categories:

Oro blanco (‘white gold’) – these are a cross between a pomelo and a white grapefruit and have a green or lemon skin with sweet flesh and almost no bitterness
Red – these are simpler in flavour than other grapefruit and have that characteristic bitterness. They are also filled with lycopene, an antioxidant that gives them the red colour
Pink – mild in colour and in tanginess, they are the middle ground if red is too bitter for you
Pomelo – technically, not a grapefruit but very similar and some believe all grapefruit are a result of the crossing of pomelo and orange. They are large and lime green or yellow with mellow flesh and a thick, bitter pith that’s easy to peel
White – least sweet variety and intense aroma, with creamy yellow skin

types of grapefruit to use in a fennel grapefruit avocado salad

You can definitely experiment with different grapefruit in the recipe but to start with, stick with the red to get the full original impact.

More recipe inspiration

If the winter salad idea has caught your imagination, why not try the Orange-Pomegranate Salad with Orange Champagne Vinaigrette? Or for something a little more summery, test out the Peach and Blackberry Salad with Basil Vinaigrette.

What you need to make fennel grapefruit avocado salad

Salad Ingredients:

1 large red grapefruit, skin and pith removed
1 large fennel bulb, white part only*
2 T. raw cane sugar
1 T. extra virgin olive oil
Sea salt and black pepper, to taste
1 large avocado, pitted and sliced
1 T. fresh lemon juice
3 c. mixed salad greens
3 T. pistachios, shelled and roughly chopped

*Reserve some of the fennel fronds for garnish, if desired.

Citrus Vinaigrette Ingredients:

½ c. fresh orange juice
¼ c. white balsamic vinegar
¼ c. extra virgin olive oil
2 t. honey, preferably local
1 t. Dijon mustard
½ t. garlic powder
Sea salt and black pepper, to taste

Kitchen equipment

Large baking sheet
Glass jar with a lid or dressing shaker
Pastry brush
Small glass bowl
Serving platter

How to make the recipe

STEP 1: Place top oven rack in the centre position and pre-heat oven to 425°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking sheet.

STEP 2: Divide the grapefruit in half and slice into equally thick sections, as shown. Arrange grapefruit slices on one side of the prepared baking sheet.

STEP 3: Slice the fennel bulb from top to bottom into equally thick slices, as shown. Arrange on the other half of the prepared baking sheet.

STEP 4: Sprinkle the sugar over the grapefruit slices, then drizzle the olive oil over the fennel. Season the fennel with salt and black pepper, to taste.

Tip: Use a pastry brush to evenly coat the fennel with the oil after drizzling.

STEP 5: Place the baking sheet in the preheated oven and roast for 30-35 minutes, turning the fennel once halfway through, or until the fennel is golden brown and fork-tender.

STEP 6: While the fennel and grapefruit are roasting, prepare the citrus vinaigrette by combining all the ingredients in a glass jar with a tight-fitting lid. Cover tightly and shake until well combined. Set aside.

STEP 7: Toss the avocado slices in a medium bowl with the fresh lemon juice to prevent browning and set aside.

STEP 8: When the fennel and grapefruit are done roasting, remove from oven and set aside to cool slightly.

STEP 9: Arrange the mixed salad greens on a large serving platter and top with the roasted fennel, grapefruit, and sliced avocado. Top with the pistachios and some chopped fennel fronds, if using. Serve immediately with a little citrus vinaigrette drizzled on top and the rest on the side.

Storing the recipe

After cooking: You can store any unused portions in the fridge for 2-3 days. The avocado may go a little brown if it isn’t covered but brushing it with a little lemon juice before putting it in the fridge can ease this.

Recipe tips

Fennel bulb is a bit of an acquired taste and is something known as sweet anise. If you can’t get hold of the bulb, you can easily get fennel seeds. Or for an adult version, you could add 1 tbsp Pernod to the mixture as this has a similar flavour.

Yield: 4 portions