Do you hate me for throwing a salad at you just before New Years? Are you wishing to hide in your holiday eating hole a few more days, or are you like YES PLEASE GIVE ME VEG! If you’re the latter, then this roasted fennel and citrus salad is for you!
I’m the latter, TBH. Not that I’ve really overdone the sweets, but I have eaten more than usual and I’m feeling the slug.
That’s not to say that I don’t plan on ordering pizza for one this New Year’s Eve. Who’s with me?
Anyway, while it is cold outside, I’ve come at your with a salad that has warm bits on top of cold bits to keep you warm. It’s got a lot more than lettuce going on which, if you’re like me, is how you think a salad should be. Give me all the toppings, less of the lettuce, I say!
For my never fail salad formula, check it here.
This follows the same order of things as follows:
Protein: leftover Christmas prime rib
Cheese: unexpected cheddar, or a nice salty Parm, as you like
Fruit: Blood oranges! ‘Tis the season, yo!
Nut; Walnuts for the win
Bonus! Fresh mint, roasted fennel and quinoa round it out atop some spring mix. Oh and did I mention a blood-orange mustard vinaigrette?
Are you hating on the roasted fennel? This will change your tune.
Want another fab option for a hearty salad? This piri-piri chicken is one of my favorites!
All the above makes for one happy bowl of healthy in disguise. Food is fuel, so it might as well taste good, right?
This salad was inspired by Aran, the lovely Christmas present I bought myself. Were any of you in love with Flora on GBBO? It’s hers!
Wishing you all a safe and happy NYE. Cheers to 2021!
Roasted Fennel and Citrus Salad
Roasted fennel and citrus salad is a healthy bowl of proteins and greens with textures and flavors that are never boring!
Ingredients
- 2 bulbs fennel, fronds removed
- 1 TB olive oil
- 1 tsp salt
- 1 tsp black pepper
- 4 cups spring mix lettuce
- 6 ounces leftover steak or prime rib, thinly sliced
- 1/4 cup shredded or crumbled Parmesan cheese
- 1 cup cooked quinoa
- 1 blood orange, peeled and sliced
- 1/4 cup walnuts, chopped
- 1/4 cup fresh mint, chopped
- For the dressing:
- 1 blood orange, juiced
- 1 TB, heaping, dijon mustard
- 1 TB champagne vinegar
- 2 TB olive oil
- 1 tsp coarse ground black pepper
Directions
- Step 1 First, roast the fennel. Preheat the oven to 350F. Slice the fennel into 1/4″ slices and toss in the olive oil, salt and pepper. Spread in a single layer on a baking sheet and roast for 30 minutes until slightly charred. Set aside.
- Step 2 Second, make the dressing. To a small bowl, add the mustard, vinegar, orange juice, pepper and oil. Whisk until smooth. Set aside.
- Step 3 Assemble each salad by dividing all the ingredients evenly into two bowls. Drizzle with the dressing. Serve warm or cold.
