Rainbow Winter Salad


“Day one or one day. You decide.”

I recently read this quote and it was just the push I needed to do the one thing that deep down, I’ve always wanted to accomplish, but had been too afraid to pursue. Stepping out of your comfort zone is not easy—but wow, is it satisfying.

As we flip the calendar to a brand new year, a blank canvas with endless possibilities, I encourage you to do the “one thing” you’ve always wanted to do: sign up for an art class, finally incorporate speed work into your weekly training, ask your boss for a promotion, commit to weight training three times a week, or eat more fruits and veggies (I’ve got you covered with my Rainbow Winter Salad).

Whatever your “one thing” is, I hope this is the year you make it happen. From my kitchen to yours, Happy New Year!


1 medium fennel bulb, core removed and very thinly sliced

2 ripe persimmons, cut in half and thinly sliced

2 pink grapefruits, peeled and segmented

2 tbsp. (30 mL) chopped green onion


½ tsp. (2 mL) cider vinegar

½ tsp. (2 mL) maple syrup

Quality olive oil, salt and pepper

salad ingredients with vinegar and maple syrup. Drizzle with olive oil and season with salt and pepper. Makes about 4 cups (1 L).


Per Serving (1 cup)
163 Calories,
3.8 g Total Fat
0.5 g Saturated Fat
0 Trans Fat
0 mg Cholesterol
150 mg Sodium
33.9 g Carbohydrate
6.9 g Fibre
22.1 g Sugars
2.2 g Protein


Charmaine Broughton is a food media specialist, avid runner and eater, and mother of two active (and always hungry) teenage boys, Tyler and Colgan. See more of what she is up to at charmainebroughton.com.