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Grapefruit Fennel Salad

Refreshing and crunchy fennel is combined with sweet and sour grapefruit and tender baby arugula. Topped with a lemon and olive oil dressing and salty Parmesan cheese. 

Servings 4
Author Emily Weeks, RDN, LD


  • 1 fennel bulb
  • 2 pink grapefruits
  • 5 oz baby arugula
  • ¼ cup shaved Parmesan cheese

For the dressing:

  • ¼ cup extra-virgin olive oil
  • Juice from 1 lemon
  • 1 Tbsp. white wine vinegar
  • 1 tsp honey
  • 1/2 tsp sea salt
  • ¼ tsp black pepper
  • flaky sea salt for serving


  1. Cut the stems from the fennel bulb and discard (or keep fronds for garnish). Very thinly slice the fennel bulb with a mandolin.
  2. Peel and segment the grapefruits.
  3. Make the dressing: whisk all ingredients together vigorously.
  4. In a large bowl combine the sliced fennel, segmented grapefruit, baby arugula, Parmesan, and dressing. Toss to combine. Top with flaky salt.
  5. Serve immediately.