Best 9 Fennel Grapefruit And Apple Salad Recipes

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Fennel, grapefruit, and apple salad is a refreshing and flavorful dish that can be enjoyed for breakfast, lunch, or dinner. This salad is a great way to use up leftover roasted fennel, grapefruit, and apples, or to simply enjoy the flavors of these seasonal ingredients. This flavorful salad is easy to make and can be prepared in just a few minutes.

Let's cook with our recipes!

FENNEL, GRAPEFRUIT, AND APPLE SALAD



Fennel, Grapefruit, and Apple Salad image

A refreshing salad with the crisp fennel flavor balanced with red grapefruit, apples, onions, and topped with a citrus dressing and fresh basil.

Provided by Bean

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 12

2 bulbs fennel, trimmed and thinly sliced
½ red onion, thinly sliced
1 green apple, peeled and thinly sliced
1 teaspoon lemon juice
1 red grapefruit - peeled, white pith cut off, and sectioned
2 tablespoons chopped toasted walnuts, or to taste
1 tablespoon torn basil leaves, or to taste
2 teaspoons lemon juice, or to taste
2 teaspoons lime juice, or to taste
2 teaspoons grapefruit juice, or to taste
¼ cup extra-virgin olive oil, or to taste
salt and ground black pepper to taste

Steps:

  • Layer fennel, onion, and apple slices in a salad bowl and drizzle apple with 1 teaspoon lemon juice. Top salad with red grapefruit sections, toasted walnuts, and basil leaves.
  • Whisk 2 teaspoons lemon juice with lime juice, grapefruit juice, and olive oil in a small bowl; season to taste with salt and black pepper. Drizzle dressing over salad and serve.

Nutrition Facts : Calories 237.2 calories, Carbohydrate 22.3 g, Fat 16.8 g, Fiber 5.8 g, Protein 2.8 g, SaturatedFat 2.2 g, Sodium 62 mg, Sugar 9 g

GRAPEFRUIT & FENNEL SALAD WITH MINT VINAIGRETTE



Grapefruit & Fennel Salad with Mint Vinaigrette image

My dad has a red grapefruit tree and shares his crop with me. I toss the grapefruit with onion, fennel and mint for a fresh, fabulous salad. -Catherine Wilkinson, Dewey, Arizona

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 10

1 medium red grapefruit
1 medium fennel bulb, halved and thinly sliced
1/4 cup thinly sliced red onion
VINAIGRETTE:
3 tablespoons fresh mint leaves
2 tablespoons sherry vinegar
1-1/2 teaspoons honey
1/8 teaspoon salt
1/8 teaspoon coarsely ground pepper
2 tablespoons olive oil

Steps:

  • Cut a thin slice from the top and bottom of the grapefruit; stand grapefruit upright on a cutting board. With a knife, cut off peel and outer membrane from grapefruit. Cut along the membrane of each segment to remove fruit. Arrange fennel, grapefruit and onion on a serving platter., Place mint, vinegar, honey, salt and pepper in a small food processor; cover and process until mint is finely chopped. While processing, gradually add oil in a steady stream. Drizzle over salad.

Nutrition Facts : Calories 114 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 107mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

GRAPEFRUIT, AVOCADO AND FENNEL SALAD



Grapefruit, Avocado and Fennel Salad image

Categories     Salad     Vegetarian     Grapefruit     Orange     Avocado     Fennel     Arugula     Fall     Bon Appétit

Yield Serves 8

Number Of Ingredients 14

1/3 cup fresh orange juice
1/4 cup fresh lemon juice
3 tablespoons olive oil
2 tablespoons honey
1 tablespoon minced shallot
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1 teaspoon minced peeled fresh ginger
1 teaspoon dry mustard
1 teaspoon oriental sesame oil
2 large pink grapefruits, peel and white pith removed
1 pound fennel bulbs, trimmed, cut into paper-thin slices
2 large avocados, halved, pitted, peeled, cut into thin slices
2 cups arugula

Steps:

  • Whisk first 10 ingredients in large bowl to blend. Season with salt and pepper.
  • Using sharp knife, cut between membranes of grapefruits to release segments.
  • Spread fennel slices over large platter. Arrange grapefruit segments and avocado slices atop fennel. Drizzle dressing over salad. Arrange arugula atop salad.

FRESH HERB, GRAPEFRUIT, AND FENNEL SALAD



Fresh Herb, Grapefruit, and Fennel Salad image

Provided by Gabrielle Hamilton

Categories     Salad     Herb     Appetizer     Side     Christmas     Vegetarian     Quick & Easy     Low Cal     High Fiber     Dinner     Grapefruit     Mint     Fennel     Healthy     Low Cholesterol     Vegan     Christmas Eve     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

1 large ruby-red grapefruit or 3 blood oranges
2 small fresh fennel bulbs, trimmed, halved vertically, sliced paper-thin
1 cup fresh Italian parsley leaves
1/4 cup fresh mint leaves
Extra-virgin olive oil
Sea salt flakes

Steps:

  • Cut off top and bottom ends of grapefruit. Stand on 1 flat side. Starting at top of fruit, cut off all peel and white pith, following curve of fruit. Working over bowl, cut between membranes, releasing segments; squeeze any juice into bowl. Transfer segments to another bowl. DO AHEAD: Can be made 1 day ahead. Cover juice and segments separately and chill.
  • Combine fennel and herbs in large bowl. Cut grapefruit segments into 1/3- to 1/2-inch cubes. Add to bowl with fennel and toss to coat. Arrange salad on platter. Drizzle lightly with oil, then grapefruit juice, if desired. Sprinkle with sea salt flakes and serve.

FENNEL-AND-APPLE SALAD WITH GOAT CHEESE



Fennel-and-Apple Salad with Goat Cheese image

This fresh and crunchy salad feeds a crowd.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

2 medium fennel bulbs (2 1/4 pounds total)
2 stalks celery, trimmed, strung with a vegetable peeler
1 Fuji apple
2 lemons
3/4 cup dried apricots, torn into bite-size pieces
1/4 cup unsalted pistachios, coarsely chopped, plus 1 tablespoon for garnish
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1 four-ounce log fresh goat cheese

Steps:

  • Trim tops and bottoms of fennels; peel outer layer. Slice lengthwise as thinly as possible. Transfer to large bowl. Cut celery on diagonal into very thin slices; add to bowl. Quarter and core unpeeled apple. Cut each quarter lengthwise into very thin slices. Place in small bowl; squeeze juice from one lemon over apples; toss. Add to fennel. Add apricots and 1/4 cup chopped nuts to fennel.
  • Squeeze remaining lemon over salad. Drizzle with oil, salt, and pepper; toss. Transfer to serving bowl. Crumble goat cheese over top; sprinkle with remaining 1 tablespoon nuts.

APPLE FENNEL SALAD



Apple Fennel Salad image

This fennel salad is a favorite of my wife's. Preserved lemon may be difficult to find, but the salad is still delicious without it. -Jason Purkey, Ocean City, Maryland

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 10

1/2 cup balsamic vinegar
8 cups fresh arugula or baby spinach
1 large fennel bulb, thinly sliced
1 large tart apple, julienned
3 tablespoons lemon juice
3 tablespoons olive oil
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
4 ounces crumbled goat cheese
1 cup glazed walnuts

Steps:

  • In a small bowl, bring vinegar to a boil; cook 4-5 minutes or until thickened to a glaze consistency. Cool slightly., In a large bowl, combine arugula, fennel and apple. In a small bowl, whisk lemon juice, oil, pepper and salt until blended. Pour over salad and toss to coat. Add cheese and walnuts., Drizzle eight plates with balsamic glaze. Top with salad.

Nutrition Facts :

FENNEL-APPLE SALAD WITH WALNUTS



Fennel-Apple Salad With Walnuts image

A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.

Provided by Melissa Clark

Categories     salads and dressings, side dish

Time 10m

Yield 10 servings

Number Of Ingredients 10

3 tablespoons lemon juice, plus more to taste
1/2 teaspoon fine sea salt, plus more to taste
Freshly ground black pepper
1/4 cup extra-virgin olive oil
3 large fennel bulbs, thinly sliced on a mandoline
2 Granny Smith apples, halved and cored, thinly sliced on a mandoline
3 celery stalks, thinly sliced on a mandoline
1/3 cup fennel fronds or roughly chopped parsley leaves
1/2 cup toasted walnuts
2 1/2 ounces Parmesan, shaved with a vegetable peeler (about 2/3 cup)

Steps:

  • In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
  • In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 7 grams

FENNEL AND GREEN APPLE SALAD



Fennel and Green Apple Salad image

High quality Extra Virgin olive oil is the key to this recipes success. Crisp, sweet pears such as the bosc variety are a great replacement for the apples.

Provided by Xexe383

Categories     Fruit

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 fennel bulbs
2 granny smith apples, unpeeled, cored, halved and thinly sliced
1 1/2 ounces pecorino romano cheese, shaved thinly
1 tablespoon grated lemon zest
1/4 cup extra virgin olive oil, plus more for serving
2 tablespoons chopped flat leaf parsley
salt and pepper

Steps:

  • Chop off the fronds where they meet the body of one fennel bulb.
  • Halve the fennel then thinly slice using a mandoline or a very sharp chefs knife.
  • Repeat with the other bulb.
  • You should have 2 cups of sliced fennel. Set them aside.
  • chop one tablespoon of the fronds and set them aside also.
  • Put the fennel and the apple into a mixing bowl.
  • Add the pecorino romano, lemon zest, 1/4 cup of olive oil and parsley.
  • Toss gently, taste and season with salt and pepper.
  • Arrange the salad on a large, chilled serving platter.
  • Drizzle more olive oil generously over the top, and scatter with the fronds just before serving.

Nutrition Facts : Calories 245.5, Fat 16.8, SaturatedFat 3.7, Cholesterol 11.1, Sodium 190.9, Carbohydrate 21.8, Fiber 6, Sugar 9.6, Protein 5.2

RED GRAPEFRUIT AND FENNEL SALAD



Red Grapefruit and Fennel Salad image

Top this red-grapefruit-and-fennel salad with a citrus-based dressing, such as Green Herb Sauce or Creamy Lemon Buttermilk Vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

3 ruby-red grapefruit
1/4 teaspoon whole fennel seeds
1 teaspoon honey
1/2 teaspoon Dijon mustard
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 small red onion
1 small fennel bulb
8 ounces baby spinach or watercress

Steps:

  • Using a paring knife, remove peel, pith, and outer membranes from 2 grapefruit. Slice into 1/4-inch rounds; set aside. Squeeze juice from remaining grapefruit, and set aside.
  • Place fennel seeds in a skillet over medium-high heat. Cook until golden brown and fragrant, about 3 minutes. Transfer to a spice grinder, and grind until very fine.
  • Place ground seeds in a bowl; add 1/4 cup grapefruit juice, honey, and mustard. Season with salt and pepper. Whisk to combine, slowly adding olive oil. Set dressing aside.
  • Using a mandoline or sharp knife, slice onion into thin rounds; place in a bowl. Pour remaining grapefruit juice over onions; toss.
  • Cut fennel in half lengthwise; remove core. Using mandoline, slice fennel. Drain onions; place in a large bowl. Add fennel, spinach, and grapefruit rounds. Toss with dressing.

Nutrition Facts : Calories 86 g, Fat 3 g, Fiber 3 g, Protein 2 g

Tips:

  • Choose the right fennel: Look for fennel bulbs that are firm and have no blemishes. The outer leaves should be green and crisp.
  • Slice the fennel thinly: This will help the fennel absorb the flavors of the dressing and make it easier to eat.
  • Use a variety of citrus fruits: Grapefruit, oranges, and lemons all work well in this salad. You can also use a combination of different citrus fruits.
  • Don't overdress the salad: A little bit of dressing goes a long way. You want the flavors of the fennel, citrus, and apples to shine through.
  • Serve the salad immediately: This salad is best enjoyed fresh. The fennel and apples will start to oxidize and turn brown if they sit for too long.

Conclusion:

This fennel, grapefruit, and apple salad is a refreshing and healthy way to enjoy these seasonal ingredients. The fennel and apples provide a crunchy texture, while the grapefruit adds a bright and tangy flavor. The dressing is light and flavorful, and it helps to bring all of the ingredients together. This salad is perfect for a light lunch or dinner, and it can also be served as a side dish.

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