Description
Roasted Blood Orange & Fennel Salad is a vibrant and flavorful dish that combines the sweetness of blood oranges, the licorice-like taste of fennel, and a medley of fresh greens for a truly delightful citrus sensation.
Ingredients
– 3 blood oranges, segmented
– 1 fennel bulb, thinly sliced
– 1/2 cup mixed greens (such as arugula, spinach, or baby kale)
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions
1. – Preheat oven to 400°F (200°C).
2. – Spread the sliced fennel on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast for 15-20 minutes, or until lightly caramelized.
3. – In a medium bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, and Dijon mustard. Season with salt and pepper.
4. – Add the roasted fennel, blood orange segments, and mixed greens to the dressing and toss gently to coat.
5. – Serve the Roasted Blood Orange & Fennel Salad immediately, garnished with additional fennel fronds if desired.
Notes
For a heartier meal, you can add cooked chicken, shrimp, or toasted nuts. The salad can also be made in advance and stored in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 20
- Category: Main Courses
- Method: Roasting, Salad
- Cuisine: Mediterranean