Roasted Fennel Salad
Prep time
Total time
Author: The Seasonal Diet
Serves: 2-4
Ingredients
- 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)
Instructions
- Turn oven to broil.
- 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.
- Next, chop lettuce, strawberries, green onion and avocado, place in a large bowl. Top with cooked fennel and onion slices and pumpkin seeds.
- 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.
- Add dressing right before serving.
- Top with salt and pepper if desired.
