Description
A refreshing and vibrant salad combining roasted fennel with sweet oranges for a balanced mix of flavors.
Ingredients
- 2 medium fennel bulbs, thinly sliced
- 2 large oranges, peeled and segmented
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup walnuts, toasted
Instructions
- Preheat the oven to 400°F (200°C).
- Toss sliced fennel with olive oil, salt, and black pepper.
- Spread fennel on a baking sheet and roast for 20 minutes, flipping halfway, until golden.
- Let fennel cool slightly, then combine with orange segments.
- Drizzle with lemon juice and toss gently.
- Garnish with fresh mint and toasted walnuts before serving.
Notes
- For extra crunch, add more toasted nuts.
- Use blood oranges for a sweeter variation.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean