Arugula-Fennel Salad with Berries, Apples and Grapefruit Balsamic Vinaigrette



  • 5 cup arugula
  • 1 cup strawberries, halved
  • 1 cup blueberries
  • 1 apple, cored and sliced
  • 1 fennel bulb, cored and thinly sliced
  • 3 oz. crumbled feta cheese
  • 1/4 cup toasted pine nuts



1. In a small bowl, combine the ingredients for the vinaigrette.

2. In a large bowl, combine the ingredients for the salad.

3. Toss the salad with the vinaigrette and serve.

Recipe by Loryn Purvis of Cooking & Cabernet. 

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