Roasted Fennel & Orange Salad

Caramelized fennel is so underrated. You'll see!

Victoire
Victoire
4 minutesPrep time
25 minutesCook time
250 cal.Per serving

Utensils

Oven, Baking dish

recipe

Fennel (bulb)

Step 1

Preheat the oven to 450°F. Wash the fennel. Cut off the stem & leaves. Thinly slice the rest of the bulb.

Fennel (bulb)

Step 2

In a baking dish, combine the fennel, a drizzle of olive oil, salt & pepper. Mix to coat.

Step 3

Cover with aluminum foil. Bake for 20 min at 450°F.

Orange

Step 4

Squeeze the juice from half the orange into a small bowl. Set it aside.

Orange

Step 5

Peel the rind & remove the white pith from the rest of the orange. Cut it into segments, then half-segments.

Fennel (bulb)

Step 6

Remove the fennel from the oven. Let it come to room temperature or a little warmer.

Fennel (bulb)
Orange
Feta cheese
Mint (fresh)

Step 7

Plate the fennel, topped with crumbled feta, orange slices & torn mint leaves (optional). Pour the reserved orange juice over top. Add a drizzle of oil. Season with salt & pepper. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy250 cal.
Fat17g
Carbohydrates12g
Protein6g
Fiber8g

On average, one serving of the recipe "Roasted Fennel & Orange Salad" contains 250 Energy, 17 g of Fat, 12 g of Carbohydrates, 6 g of Protein, 8 g of Fiber.

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Roasted Fennel & Orange Salad
Very easy