Oven, Baking dish
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!
Average estimated amount for one serving
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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