Here’s my roasted fennel salad with fresh orange: yet another easy salad recipe that you can easily make in advance. This fennel salad is such a cute little light salad!
Do you like fresh fennel?
Oh I hated fennel back when I was a child! That fresh anisette flavor really made the hairs on the back of my neck stand up. Yuk, I hated that flavor! But guess what, for some odd kind of reason I really love fennel now.
That might sounds strange but it’s the truth!
I was at the supermarket planning to purchase two handfuls of Brussels sprouts to prepare a vegetable side with it when happened to come across some gorgeous looking fresh fennel bulbs. Well as you can see I couldn’t resist the fierce temptation and took some along instead.
Bye bue sprouts, hello fennel.
So fennel it is. However the orange was a last minute gamble. Fortunately one that turned out to work out just beautifully with the roasted fennel. The onion and garlic were an automatic addition to complete the flavors.
Why not, that’s why.
Easy Fennel Salad Recipe with Oranges
The fennel shrinks quite a bit while you roasted it in the oven.
So don’t panic when you pull it out of the oven. It will be smaller than you expect it!
Believe me there’s still a lot left. You’ll love the smooth earthiness of this roasted fennel salad and the sweetness on the onion.
The orange is just a fresh touch to it all and the reason I prefer this salad to be served cold (at room temperature I mean). It’s like heating bananas: its freshness and natural sugars seem to vaporize.
In other words: another perfect salad to make in advance.
Do you love fennel salads with orange?
Then also check out my fennel escabeche!
Easy Orange & Fennel Salad Recipe
My roasted fennel salad with orange: another easy salad recipe you can make in advance. This fennel salad is a cute little salad!
- 1 fresh fennel sliced
- 2 small garlic cloves sliced thinly
- 1 fresh orange
- ½ red onion sliced thinly
- a handful walnuts (toasted)
- 2 tbsp lemon juice
- 1 oz parmesan cheese (30 g), shaved
- 1 tbsp fresh dill chopped
- olive oil
Arrange the sliced fennel, onion and garlic on an oven tray. Sprinkle generously with olive oil and season with pepper and salt to taste. Roast this 40 minutes in a preheated oven at 329°F (165°C) until tender. Stir a few times if necessary.
Then transfer the roasted fennel, onion and garlic onto a serving plate and let it cool. Peel the orange and cut it into thin slices. Arrange the fennel and onion on plates. Add a few slices of orange.
Sprinkle the salad with the toasted walnuts, lemon juice, parmesan shavings dill and olive oil. Season with pepper and a little salt to taste. Serve the salad at room temperature.