Roasted Fennel and Orange Salad

If you aren’t eating immune boosting vitamins and minerals like C and Zinc, make this salad today. Both fennel and citrus fruits, like oranges, are in season right now, and both are excellent sources of vitamin C. {Funny how Mother Nature works sometimes}. Fennel’s licorice and anise flavors develop sweet notes when roasted. The dressing is very simple: minced shallots, lemon juice, olive oil, and mustard. It’s a light and tangy accent to each bite. For garnish, I roughly chopped mint and pistachio nuts; I think the fennel fronds, parsley, almonds, or walnuts would also be great.  Here’s to fighting flu season!

Roasted Fennel and Orange Salad
Serves 2 – 4

  • 1 medium sized fennel, white parts only, thinly sliced
  • 2 tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon salt
  • freshly ground black pepper
  • 2 oranges, supreme {Tip: I used a navel and a pink navel for extra visual appeal, but feel to use 2 of the same kind}
  • 2 cups salad greens {Tip: I used baby kale, but baby spinach, arugula, or any leafy greens would work}
  • 1/4 head radicchio, chiffonade {thinly sliced}
  • 1/4 cup roasted shelled pistachios, roughly chopped
  • 2 – 3 tablespoons mint, roughly chopped

For the dressing:

  • 2 tablespoons extra virgin olive oil
  • 1- 2 tablespooons lemon juice, to taste
  • 1 tablespoon shallot, minced
  • 1 teaspoon dijon or stone ground mustard
  • pinch salt

Heat oven to 375ºF

  1. Toss fennel in oil, lemon juice, salt and pepper. Roast on a lined sheet tray for 20 – 25 minutes until tender.
  2. Meanwhile, while fennel roasts, whisk together ingredients for the dressing and set aside.
  3. Combine roasted fennel, orange supreme, salad greens, radicchio, pistachio, and mint. Lightly dress to taste.

By Stephanie Hoban, MS, RD, LD

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