Orange & Roasted Fennel Salad

Orange and fennel is a classic combination as well as an elegant one.

As I am wanting to eat lighter and healthier in the new year, I know that salads are a great way to do it. Unfortunately, sometimes salads can get boring and ordinary.

Fennel is a bulb with a great licorice flavor. I, however, do not fancy licorice much. But, roasting the fennel with a little olive oil and salt, makes it sweeter and tames the licorice flavors, which I highly favor.

Taking a simple carrot and using a peeler to create ribbons, makes this salad eye appealing in presentation. Topped with slivered almonds, this recipe is a definite must for your next dinner party.

  • 1 orange – segmented
  • 2 fennel bulbs – sliced
  • 3/4 teaspoon Kosher salt
  • 1 1/2 tablespoon olive oil
  • 1 large carrot – ribboned w/ peeler
  • 4 cups Arugula
  • 1/4 cup toasted slivered almonds
  • 1 tablespoon freshly squeezed orange juice

Heat the oven to 420 degrees.

Line a cookie sheet with parchment paper. Take the sliced fennel and coat it with 1/2 tablespoon olive oil and 1/2 teaspoon of salt. Roast for about 20 minutes, until the fennel as crisped and turned brown along the edges. Set aside and let cool.

Take a fresh orange and segment it into sections.

In a large bowl, gently toss the arugula, ribboned carrots, and roasted fennel with 1 tablespoon of olive oil, 1/4 teaspoon of salt and fresh orange juice.

Garnish the salad with fresh orange segments and top with slivered almonds.

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