Grapefruit Salad with Fennel, Feta and Hazelnuts

A classic citrus salad dressing is made with fresh citrus juice (such as grapefruit, orange, or lemon), olive oil, an acid like balsamic or white wine vinegar, a touch of honey or maple syrup to balance the tartness, and salt and pepper. In this recipe, the dressing uses fresh grapefruit juice, white balsamic vinegar, garlic-infused olive oil, and honey for a light, bright vinaigrette that pairs perfectly with the salad.

Raw fennel has a mild, slightly sweet anise or licorice-like flavor that is much more delicate than it sounds. When sliced thin and combined with citrus and a tangy dressing, the anise note softens considerably, contributing a refreshing crunch and subtle complexity. If you’ve ever been hesitant about fennel, a citrus and fennel salad is the perfect introduction.

A winter citrus salad is a salad built around seasonal citrus fruits — grapefruit, blood oranges, Cara Cara oranges, mandarins, or a combination — that are at their peak ripeness from roughly November through March. They’re often paired with ingredients like fennel, nuts, cheese, and a light citrus-based dressing. This grapefruit, fennel, and feta salad is a classic example of a beautiful winter citrus salad.

Yes! You can prep all the components up to a day ahead. Slice and store the grapefruit and fennel separately in the fridge, make the dressing and store it in a sealed jar, and crumble the feta and chop the hazelnuts and rosemary ahead of time. Assemble and dress the salad just before serving for the freshest result.

Great substitutes for hazelnuts include pistachios, pine nuts, pecans, walnuts, or toasted slivered almonds. All of them work beautifully with the citrus and feta. Pistachios are especially pretty because of their bright green color.

Feta is a classic choice because its salty, tangy creaminess balances the tart sweetness of grapefruit perfectly. Other excellent options include goat cheese, ricotta salata, burrata, or even shaved Parmesan. Avoid very mild cheeses like fresh mozzarella, as they can get lost against the strong citrus flavor.

Yes — this is a very nutritious salad. Grapefruit is rich in Vitamin C and antioxidants. Fennel is high in fiber, Vitamin C, and potassium. Olive oil provides heart-healthy monounsaturated fats. Hazelnuts are a great source of healthy fats, Vitamin E, and magnesium. Feta is lower in calories than many other cheeses. It’s naturally gluten-free and can be made dairy-free by omitting the feta or swapping it for an avocado.

The best method for a composed salad like this is to cut off both ends of the grapefruit so it sits flat, then use a serrated knife to cut down the sides, removing the peel and white pith in strips. Once peeled, you can slice it into rounds for a beautiful presentation, or you can supreme it (cut out the individual segments) for a more refined result.

Absolutely. Navel oranges, blood oranges, or Cara Cara oranges are all wonderful substitutes or additions. Blood oranges in particular make a stunning citrus fennel salad with their deep red color. A mix of grapefruit and blood orange is especially beautiful and delicious.

Stored in a sealed jar in the refrigerator, this citrus salad dressing will keep well for up to one week. Give it a good shake or whisk before using, as the oil and juice will separate when chilled. It’s also excellent as a marinade for chicken, fish, or shrimp.

The brightness of grapefruit and the anise note of fennel call for a crisp, dry white wine. Sauvignon Blanc is a natural choice — its grassy, citrusy notes echo the salad beautifully. A dry Pinot Grigio or an unoaked Chardonnay also work well. If you prefer rosé, a dry Provençal rosé is lovely.  Do you enjoy sparkling wines?  See Prosecco or Crémant for recommendations.

Yes — this is one of the best dinner party starters you can make. It’s visually stunning, requires no last-minute cooking, and can be assembled in minutes. It’s also elegant enough to impress guests while being light enough to set up the courses that follow.