Roasted Fennel & Orange Salad

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Caramelized fennel is so underrated. You'll see!

Victoire
Victoire
48

4 minutes

Prep time

25 minutes

Cook time

250 cal.

Per serving

Ingredients

Utensils

Oven, Baking dish, Knife

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 (block)
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

View nutritional information

Energy250 cal.
Fat17 g
Carbohydrates12 g
Protein6 g
Fiber8 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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Roasted Fennel & Orange Salad
Very easy