Roasted Fennel & Orange Salad
Be the first to reviewCaramelized fennel is so underrated. You'll see!
Utensils
Oven, Baking dish
recipe
Step 1
Preheat the oven to 450°F. Wash the fennel. Cut off the stem & leaves. Thinly slice the rest of the 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.
Step 4
Squeeze the juice from half the orange into a small bowl. Set it aside.
Step 5
Peel the rind & remove the white pith from the rest of the orange. Cut it into segments, then half-segments.
Step 6
Remove the fennel from the oven. Let it come to room temperature or a little warmer.
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
| Energy | 250 cal. |
| Fat | 17 g |
| Carbohydrates | 12 g |
| Protein | 6 g |
| Fiber | 8 g |
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.
