Great Everyday Meals: Roasted Fennel and Orange Salad


  • 2 small-medium fennel bulbs,sliced thinly
  • 1 teapspoon salt
  • Fresh cracked pepper
  • 2 small carrots, shaved into ribbons
  • 2 small oranges or grapefruit, peeled and sliced into segments
  • 1/2 pound baby kale, washed and dried
  • 1/2 pound baby spinach, washed and dried
  • 1 log goat cheese
  • 1 beaten egg
  • 1/2 cup breadcrumbs
  • Olive Oil

Heat the oven to 350 degrees. Place the sliced fennel on a cookie sheet and drizzle with olive oil. Toss with salt and pepper and roast in the oven for about 20-25 minutes.

Place the goat cheese in the freezer for about 10 minutes and take out. Heat a frying pan with a couple tablespoons of olive oil. Slice the goat cheese and dip in egg and breadcrumbs. Fry until golden brown. Set aside.

In a salad bowl, toss in the greens with the carrot ribbons and oranges. Reserve some of the carrots and oranges for garnish. Take the roasted fennel and gently toss in. Drizzle a couple teaspoons of olive oil, 1/2 teaspoon of salad and couple cracks of fresh ground pepper.

Top with fried goat cheese and serve.

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