Prep Time: 10 mins, Total Time: 10 mins
Grapefruit and satsuma orange are tossed with watercress or Spinach, fennel, pistachios, and a maple hemp seed vinaigrette. Serve with brunch, lunch, or dinner.
Course: brunch, Salad 
Cuisine: gluten-free, Holiday, vegan 
  • 1 bunch watercress or Spinach about 1 cup, rinsed and roughly chopped
  • 1/2 grapefruit peeled and sliced horizontally into rings
  • 1 satsuma orange peeled and sliced horizontally into rings (or sub with mandarin/tangerine.)
  • 1/2 fennel bulb sliced thinly with mandolin (reserve some fronds for topping if desired)
  • 1 tbsp extra virgin olive oil
  • 1 tbsp rice wine vinegar
  • 1 tbsp hemp seeds
  • 1 tsp pure maple syrup
  • Crushed pistachios for topping
  1. Combine watercress or Spinach, grapefruit, orange, and fennel in a large mixing bowl.
  2. Whisk together olive oil, vinegar, hemp, and maple and toss with salad.
  3. Transfer to serving dish and top with fennel fronds and pistachios.
  4. Serve immediately.