Description

Indulge in the vibrant, tangy flavors of this Roasted Blood Orange & Fennel Salad! Packed with fresh, seasonal produce and a zesty dressing, it’s the perfect light and healthy meal.

Ingredients

– 4 blood oranges, segmented

– 1 fennel bulb, thinly sliced

– 2 tablespoons olive oil

– 1 tablespoon white wine vinegar

– 1 teaspoon honey

– Salt and pepper to taste

– 2 cups baby arugula

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Instructions

1. Preheat your oven to 400°F (200°C).

2. Arrange the blood orange segments on a baking sheet and roast for 10-12 minutes, or until caramelized.

3. In a large bowl, combine the roasted blood orange segments, sliced fennel, baby arugula, olive oil, white wine vinegar, and honey. Toss gently to coat.

4. Season the salad with salt and pepper to taste.

5. Serve the Roasted Blood Orange & Fennel Salad immediately, garnished with additional fennel fronds if desired.

Notes

For a heartier meal, you can add grilled chicken or shrimp to this salad. The roasted blood orange segments can also be used in other dishes, such as desserts or cocktails.

Prep Time: 15
Cook Time: 15
Category: Salads and Bowls
Method: Roasting
Cuisine: Mediterranean