Winter wouldn’t be the same without this colorful grapefruit and persimmon salad with a brisk bite of shredded fennel. Total sunshine on a grey day. It will be on repeat for a long time.
Lightly marinated fennel, juicy grapefruit, sweet persimmon, salty and spicy roasted walnuts and shaved Parmesan. All tossed together with a delicious orange honey dressing.
This fresh winter salad gets plenty of bright acidity from all the citrus and a nice crunch from the shredded fennel. I soaked the fennel in a brief marinade of lemon, orange and olive oil for just 10 minutes, so it keeps its crisp texture and flavor, it provides the perfect foundation for this salad.
- 1 red grapefruit, peeled and cut into segments
- 1 ripe persimmon, peeled and cut into thin slices
- 1 fennel bulb, thinly sliced on a mandoline
- 1 small red onion, thinly sliced
- Parmesan, shaved
- 1 tbsp lemon juice
- juice from 1/2 orange
- 5 tbsp olive oil
- sea salt + black pepper
- 1 tbsp honey
- 2 tbsp white wine vinegar
- 3 tbsp olive oil
- chili flakes
- 5 tbsp cut walnuts
- 1 tbsp butter
- pinch of salt
- 1/4 tsp cayenne pepper
Place the fennel, oil, orange and lemon juice in a shallow dish, season with salt and pepper. Let stand for 10 minutes.
Meanwhile heat a skillet over medium heat and melt the butter. Then add walnuts, cayenne pepper and a generous pinch of salt. Toast for 3 minutes.
In a small bowl, combine the ingredients for the dressing.
Just before serving, arrange fennel in a large bowl. Add grapefruit, persimmon and Parmesan. Drizzle the dressing over the salad and toss gently, season with pepper and some chili flakes if desired. Enjoy.
do you have an “older posts” button? would love to have the ability to browse your recipes chronologically. Thx!
You can click on the categories above in the menu and they appear chronologically per category. Have a wonderful day!
The best way to celebrate citrus season! It was super delicious and has everything I love in a salad.
Thank you Christina. So happy to hear that