Description

This Roasted Blood Orange & Fennel Salad is a bright, flavorful starter that’s perfect for any occasion. The combination of juicy roasted blood oranges, crisp fennel, and a tangy vinaigrette creates a delightful balance of citrus and licorice notes.

Ingredients

– 3 blood oranges, peeled and sliced

– 1 fennel bulb, thinly sliced

– 4 cups mixed greens

– 2 tablespoons olive oil

– 1 tablespoon white wine vinegar

– 1 teaspoon Dijon mustard

– 1 teaspoon honey

– Salt and pepper to taste

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Instructions

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

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

3. In a large 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, Dijon mustard, and honey. Season with salt and pepper to taste.

5. Drizzle the vinaigrette over the salad and gently toss to coat.

6. Serve immediately and enjoy the bold, refreshing flavors of this Roasted Blood Orange & Fennel Salad.

Notes

For a more substantial meal, you can add grilled chicken or shrimp to this salad. The roasted blood oranges can also be made in advance and stored in the refrigerator until ready to assemble the salad.

Prep Time: 15
Cook Time: 10
Category: Salads & Soups
Method: Roasting
Cuisine: Mediterranean