Baby Spinach, Fennel and Grapefruit Salad with Shallot Vinaigrette

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
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4 cups baby spinach leaves

1 fennel bulb, trimmed of any stalks or fronds and thinly sliced

1 cup grapefruit sections

1/2 cup reduced-sodium vegetable or chicken broth

1/4 cup finely minced shallots

2 tablespoons chopped fresh parsley leaves

2 tablespoons olive oil

1 tablespoon red wine vinegar

2 teaspoons Dijon mustard

Salt and freshly ground black pepper


  1. Place the spinach, fennel, and grapefruit in a large salad bowl.
  2. In a small bowl, whisk together broth, shallots, parsley, oil, vinegar, and Dijon. Season with salt and pepper.
  3. Pour the vinaigrette over the salad just before serving.