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Grapefruit and Roasted Fennel Salad

A unique salad using arugula, molasses-roasted veggies, tangy grapefruit, creamy avocado, and a simple dressing.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients

Salad

  • 8 Ounces Arugula
  • 1 Bulb Fennel
  • 1 Large Grapefruit
  • 10 Ounces Rainbow Carrots
  • 1 Small Avocado
  • 2 Tsp Lemon Juice
  • 1 Tsp Basil
  • 2 Tsp Molasses
  • 1 Tsp Rosemary

Dressing

  • Balsamic Vinegar or No-Oil Lemon Tahini Dressing (see notes)

Instructions

  1. Preheat oven to 400 Fahrenheit.

  2. Cut fennel and carrots into bite-size pieces (1-2"), then place fennel and carrots on separate sides of a baking sheet lined with parchment paper.

  3. Drizzle lemon juice over the fennel and then sprinkle the basil on top.
  4. Drizzle the molasses over the carrots and then sprinkle with rosemary.
  5. Bake for 25-30 minutes or until vegetables are tender. Let cool.

  6. Fill a large salad bowl with arugula.

  7. Dice your avocado into small 1/2 inch cubes and add them to the salad bowl.

  8. Peel your grapefruit, cut it into bite-sized pieces, and place in the salad bowl.

  9. Add your roasted vegetables and drizzle with about 1/4 cup of balsamic vinegar or No-Oil Lemon Tahini Dressing (see notes).

Notes