Cool, light, colorful and refreshing, this bright, tangy-sweet salad is sure to be a springtime favorite!
3 Tbsp. Hale Groves Ruby Red Grapefruit juice
1 Tbsp. olive oil
½ tsp. honey
¼ tsp. kosher salt
1/8 tsp. pepper
1 large fennel bulb
2 large Hale Groves Ruby Red Grapefruit, sectioned
1 c. fresh baby spinach
¼ c. shaved Romano cheese
½ c. pomegranate seeds
- In a small bowl, whisk the first five ingredients. Remove fronds from fennel; set aside for garnish. Cut bulb into thin slices and coarsely chop the slices. In a large bowl, combine the chopped fennel, grapefruit and spinach. Drizzle dressing over salad; toss to coat.
- Divide salad among four plates; sprinkle cheese and pomegranate seeds over salads. Garnish with fennel fronds.