Grapefruit Goat Cheese Fennel Salad (Printable)

Juicy grapefruit meets tangy goat cheese and crisp fennel in this vibrant 15-minute salad.

# What You Need:

→ Produce

01 - 2 large pink grapefruits, peeled and segmented
02 - 1 large fennel bulb, trimmed and thinly sliced (fronds reserved for garnish)
03 - 1 small shallot, thinly sliced
04 - 2 cups arugula or baby greens

→ Dairy

05 - 3.5 oz soft goat cheese, crumbled

→ Nuts & Seeds

06 - 1/4 cup toasted pistachios or walnuts, roughly chopped (optional)

→ Dressing

07 - 3 tbsp extra virgin olive oil
08 - 1 tbsp fresh lemon juice
09 - 1 tsp honey
10 - 1 tsp Dijon mustard
11 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified. Set aside.
02 - Place arugula or baby greens on a large platter or salad bowl.
03 - Scatter the thinly sliced fennel and shallot over the greens.
04 - Distribute grapefruit segments evenly across the salad.
05 - Sprinkle crumbled goat cheese and toasted nuts (if using) over the top.
06 - Drizzle the dressing evenly over the salad just before serving.
07 - Finish with reserved fennel fronds and freshly cracked black pepper.

# Helpful Tips:

01 -
  • The way grapefruit juice mingles with creamy goat cheese creates this incredible tangy richness you cant get from any other ingredient pairing
  • It comes together in fifteen minutes but looks like something from a restaurant that takes reservations three weeks out
02 -
  • Cutting grapefruit segments over a bowl catches all that precious juice for the dressing itself
  • The salad holds up beautifully for hours if you dress the greens and fennel separately then toss gently before serving
03 -
  • A mandoline makes fennel slicing effortless and yields those gorgeous translucent shavings that catch the light
  • Room temperature grapefruit releases more juice and segments more cleanly than cold from the fridge

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