Oven, Baking dish, Knife
Preheat the oven to 450°F. Wash the fennel. Cut off the stem & leaves. Thinly slice the rest of the bulb.
In a baking dish, combine the fennel, a drizzle of olive oil, salt & pepper. Mix to coat.
Cover with aluminum foil. Bake for 20 min at 450°F.
Squeeze the juice from half the orange into a small bowl. Set it aside.
Peel the rind & remove the white pith from the rest of the orange. Cut it into segments, then half-segments.
Remove the fennel from the oven. Let it come to room temperature or a little warmer.
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!
View nutritional information
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.