Description
This Roasted Blood Orange & Fennel Salad is a delightful citrus sensation, featuring caramelized blood oranges, tender fennel, and a zesty vinaigrette. It’s a quick and easy salad that makes for a light and refreshing meal or side dish.
Ingredients
– 4 blood oranges, peeled and sliced into rounds
– 1 fennel bulb, thinly sliced
– 4 cups mixed greens
– 1/4 cup olive oil
– 2 tablespoons white wine vinegar
– 1 tablespoon honey
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions
1. Preheat oven to 400°F (200°C).
2. Arrange the blood orange slices on a baking sheet. Roast for 15-20 minutes, or until caramelized and slightly charred.
3. In a large salad bowl, combine the roasted blood orange slices, sliced fennel, and mixed greens.
4. In a small bowl, whisk together the olive oil, white wine vinegar, honey, and Dijon mustard. Season with salt and pepper to taste.
5. Drizzle the vinaigrette over the salad and gently toss to coat.
6. Serve the Roasted Blood Orange & Fennel Salad immediately.
Notes
For a more substantial meal, you can add grilled chicken or shrimp. The salad can also be prepared in advance and stored in the refrigerator for up to 2 days.
- Prep Time: 15
- Cook Time: 20
- Category: Salads and Bowls
- Method: Roasting, Tossing
- Cuisine: Mediterranean