This Roasted Fennel and Blood Orange Salad is a visual and culinary delight. The caramelized fennel paired with the vibrant blood oranges creates a stunning contrast of flavors and colors. With the added crunch of toasted almonds and the refreshing burst of pomegranate seeds, this salad is not only incredibly healthy but also a showcase of Mediterranean cuisine's finest elements. Perfect as a light lunch or a sumptuous side dish, it’s both quick to make and sure to impress. Enjoy a refreshing burst of flavors in every bite.
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- 2 large fennel bulbs, sliced
- 3 blood blood oranges, peeled and sliced
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1/4 cup pomegranate seeds
- 1/4 cup toasted almonds
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh mint, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the sliced fennel with olive oil, honey, salt, and pepper on a baking sheet.
- Roast in the oven for 20-25 minutes, until the fennel is caramelized.
- While the fennel is roasting, prepare the blood oranges by peeling and slicing them.
- Once the fennel is roasted, let it cool slightly and then combine with the blood oranges in a large bowl.
- Top salad with pomegranate seeds, toasted almonds, and chopped mint.
- Serve immediately or chilled.
Nutrition
Serving: 100g | Calories: 180kcal | Carbohydrates: 26g | Protéines: 4g | Fat: 8g | Sucre: 17g