Why You’ll Love This Recipe

This Grapefruit & Goat Cheese Fennel Salad offers a harmonious combination of fresh, light, and rich flavors. The crunchy fennel adds a mild licorice flavor, which pairs beautifully with the tangy sweetness of grapefruit. The creamy, tangy goat cheese provides a luscious contrast, while the citrus dressing gives it a zesty lift. It’s perfect for anyone who enjoys a refreshing salad with a balance of sharp, creamy, and citrusy notes. Whether you’re serving it as a starter, a side dish, or a light lunch, this salad will leave you feeling energized and satisfied.

Ingredients

• 1 fennel bulb, thinly sliced
• 2 grapefruits, peeled and segmented
• 1/4 cup goat cheese, crumbled
• 1 tablespoon olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the fennel: Trim the fennel bulb by cutting off the stems and removing any outer layers. Slice it thinly, either with a knife or a mandoline. Place the sliced fennel in a large bowl.
2. Prepare the grapefruit: Peel the grapefruits with a knife, removing all the pith. Cut into segments by following the natural lines of the fruit. Be sure to collect any juices that escape while segmenting. Add the grapefruit segments to the bowl with fennel.
3. Make the dressing: In a small bowl, whisk together the olive oil, white wine vinegar, honey, Dijon mustard, salt, and pepper until smooth. Taste and adjust the seasoning as needed.
4. Assemble the salad: Drizzle the dressing over the fennel and grapefruit mixture, and toss gently to combine.
5. Top with goat cheese: Sprinkle the crumbled goat cheese over the salad and toss again gently, or leave it on top for a more decorative presentation.
6. Garnish: If desired, sprinkle fresh parsley on top for a burst of color and flavor.
7. Serve: Serve the salad immediately, or refrigerate it for up to 30 minutes before serving to allow the flavors to meld together.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Total time: 10 minutes

Variations

• Add greens: For a more filling salad, you can add mixed greens such as arugula or spinach.
• Add nuts: Toasted pine nuts, almonds, or walnuts can be added for extra crunch and flavor.
• Citrus twist: If you prefer a different citrus, try using oranges or blood oranges for a different flavor profile.
• Protein boost: For a heartier dish, add grilled chicken, shrimp, or roasted chickpeas on top.
• Herbs: Fresh herbs like mint, basil, or dill can be added for extra freshness and flavor.
• Make it vegan: Omit the goat cheese and use a vegan cheese or nutritional yeast as a substitute.

Storage/Reheating

This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 1 day. If you plan on storing the salad, it’s best to keep the dressing separate to avoid wilting the fennel. The grapefruit segments will release juice, which will flavor the salad over time.

FAQs

Can I make this salad ahead of time?

You can prepare the fennel and grapefruit in advance, but it’s best to add the dressing and goat cheese just before serving to maintain the freshness of the ingredients.

Can I use a different type of cheese?

Yes, if you’re not a fan of goat cheese, you can substitute it with feta, ricotta, or even a sharp cheese like Parmesan for a different flavor profile.

How do I cut the fennel?

To cut the fennel, first trim off the stalks and any tough outer layers. Slice the fennel thinly, either using a sharp knife or a mandoline slicer to get uniform pieces.

Can I use bottled vinaigrette for this salad?

While homemade dressing adds the best flavor, you can certainly use a store-bought vinaigrette if you’re in a pinch. A citrus-based or simple balsamic vinaigrette would work well in this salad.

How can I make this salad sweeter?

If you prefer a sweeter taste, increase the amount of honey in the dressing or drizzle extra honey over the salad before serving. You can also add sweet fruits like pomegranate seeds or thinly sliced apples.

Is this salad gluten-free?

Yes, this Grapefruit & Goat Cheese Fennel Salad is naturally gluten-free, making it an excellent option for those with gluten sensitivities.

Can I make this salad spicier?

For a bit of heat, you can add a pinch of red pepper flakes to the dressing or toss in some sliced fresh chili peppers with the fennel and grapefruit.

How do I prevent the fennel from browning?

Fennel is typically quite resilient and doesn’t brown easily. However, if you’re preparing it ahead of time, keep the fennel in a container with a bit of lemon juice to maintain its fresh look.

How long will this salad keep?

The salad will keep for up to 1 day in the fridge. However, it’s best when fresh, especially since the fennel and grapefruit are so refreshing.

Can I use canned or pre-sliced grapefruit?

Fresh grapefruit will provide the best texture and flavor for this salad, but if you’re in a pinch, you can use canned grapefruit or pre-sliced versions. Just make sure to drain any syrup to avoid an overly sweet taste.

Conclusion

Grapefruit & Goat Cheese Fennel Salad is a delightful, refreshing dish that combines bright citrus, creamy cheese, and crunchy fennel in a simple yet elegant salad. Its zesty dressing and balance of textures make it a perfect appetizer, side dish, or light main course. Whether you’re hosting a dinner party or looking for a healthy and satisfying lunch, this salad offers a vibrant, flavorful option that’s sure to impress.

Grapefruit & Goat Cheese Fennel Salad

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Grapefruit & Goat Cheese Fennel Salad is a refreshing and vibrant dish that combines the tangy sweetness of grapefruit with the creamy richness of goat cheese, set atop a bed of crisp fennel. This salad is light yet flavorful, offering a perfect balance of textures and tastes.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings
• Category: Salad
• Method: Raw
• Cuisine: Mediterranean

Ingredients

1. 1 fennel bulb, thinly sliced
2. 2 grapefruits, peeled and segmented
3. 1/4 cup goat cheese, crumbled
4. 1 tablespoon olive oil
5. 1 tablespoon white wine vinegar
6. 1 teaspoon honey
7. 1/2 teaspoon Dijon mustard
8. Salt and pepper, to taste
9. 1 tablespoon fresh parsley, chopped (optional)

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Instructions

Prepare the fennel: Trim the fennel bulb by cutting off the stems and removing any outer layers. Slice it thinly, either with a knife or a mandoline. Place the sliced fennel in a large bowl.

1. Prepare the grapefruit: Peel the grapefruits with a knife, removing all the pith. Cut into segments by following the natural lines of the fruit. Be sure to collect any juices that escape while segmenting. Add the grapefruit segments to the bowl with fennel.
2. Make the dressing: In a small bowl, whisk together the olive oil, white wine vinegar, honey, Dijon mustard, salt, and pepper until smooth. Taste and adjust the seasoning as needed.
3. Assemble the salad: Drizzle the dressing over the fennel and grapefruit mixture, and toss gently to combine.
4. Top with goat cheese: Sprinkle the crumbled goat cheese over the salad and toss again gently, or leave it on top for a more decorative presentation.
5. Garnish: If desired, sprinkle fresh parsley on top for a burst of color and flavor.
6. Serve: Serve the salad immediately, or refrigerate for up to 30 minutes before serving to allow the flavors to meld together.

Notes

1. For a more filling salad, consider adding mixed greens like arugula or spinach.
2. Try substituting the goat cheese with feta, ricotta, or Parmesan for a different flavor profile.
3. To make it sweeter, add extra honey to the dressing or top with additional sweet fruits like pomegranate seeds.
4. If you prefer more heat, add red pepper flakes to the dressing or toss in fresh chili peppers with the fennel and grapefruit.

Nutrition

• Serving Size: 1 serving
• Calories: 150
• Sugar: 10g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 15mg