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grapefruit salad.jpg
I made this salad over the holidays, and it has been on repeat since! It's a great winter salad and fairly easy to make. 


For the salad:

1 bag of mixed greens or one large head of lacinato kale

1 fennel bulb, thinly sliced

1 ruby red grapefruit 

For the dressing:

½ of a small shallot, finely minced

1 tsp of dijon mustard

2 Tbsp of white balsamic vinegar

Juice from grapefruit

Salt and pepper

¼ cup of extra virgin olive oil


  1. With a paring knife, working over a bowl, cut away the peel of the grapefruit, making sure to get the pith. Separate the segments from the membrane with the knife and cut each one in half. 

  2. Combine all ingredients for the salad in a large salad bowl. 

  3. Make the dressing. In a small bowl, add all dressing ingredients except the olive oil. Slowly add in the olive oil, while whisking it into the other ingredients. This helps to emulsify it. Or if you have an immersion blender, you can add all of the ingredients at once and blend! 

  4. I usually serve the dressing on the side, but toss it altogether if you want!

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