Roasted Fennel & Orange Salad
Be the first to reviewCaramelized fennel is so underrated. You'll see!
Ingredients
Make sure you have...
Utensils
Oven, Baking dish, Knife
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!
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 250 cal. |
| Fat | 17 g |
| Carbohydrates | 12 g |
| Protein | 6 g |
| Fiber | 8 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
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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