Roasted Fennel Salad

Roasted Fennel Salad
Prep time
Total time
Serves: 2-4
  • 1 head of lettuce
  • 1 fennel bulb
  • ½ an onion
  • 1 tsp. coconut oil
  • 1 package fresh strawberries
  • 2 sprigs green onion
  • ¼ cup pumpkin seeds
  • 1 avocado
  • zest of 1 orange
  • 2 oranges, juiced
  • 1 Tbsp. liquid sweetener
  • 2 tsp. balsamic vinegar (coconut nectar/maple syrup/honey)
  1. Turn oven to broil.
  2. Thinly slice bulb of fennel and onion, you could use a mandolin. Toss fennel and onion with coconut oil and place in a glass baking dish. Broil for 3-5 minutes and then remove and stir. If still a little tender, place back in oven for another 3-5 minutes. You want them to be soft but not burnt or crispy.
  3. Next, chop lettuce, strawberries, green onion and avocado, place in a large bowl. Top with cooked fennel and onion slices and pumpkin seeds.
  4. Next make the dressing by zesting one orange, then juicing it along with the remaining orange into a small bowl. Add balsamic and sweetener of choice.
  5. Add dressing right before serving.
  6. Top with salt and pepper if desired.


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