Spinach Salad with Roasted Fennel
This fall-winter salad includes roasted fennel, cooked with a dusting of Parmesan, plus spinach, arugula and red onion in a lemony vinaigrette.
Servings: 4 People
Calories: 307kcal
Ingredients
- 2 large fennel bulbs , trimmed and sliced into thick wedges
- 6 tablespoons olive oil , divided
- Kosher salt and freshly ground pepper to taste
- ¼ cup finely grated Parmesan
- 2 tablespoons fresh lemon juice
- 1 tablespoon rice or white wine vinegar
- 2 cups baby spinach
- 2 cups baby arugula
- ½ red onion , thinly sliced
- ½ cup pepitas (hulled pumpkin seeds; optional)
Instructions
- Preheat the oven to 375°F. Place the fennel on a rimmed baking sheet, preferably lined with foil or parchment paper. Drizzle over 2 tablespoons of the olive oil, toss, and spread out in a single layer. Season with salt and pepper, sprinkle with the Parmesan, and roast for 40 to 45 minutes until browned and tender. Let cool on the baking sheet to room temperature.
- Meanwhile, make the salad. In a large bowl, combine the remaining 4 tablespoons (1/4 cup) olive oil, the lemon juice, vinegar, and salt and pepper to taste. Stir then add the spinach, arugula, and red onion and toss to coat with the dressing. Add the cooled fennel and toss again. Sprinkle with the pepita seeds and serve.
Nutrition
Calories: 307kcal | Carbohydrates: 12g | Protein: 7g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 6mg | Sodium: 173mg | Potassium: 690mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1855IU | Vitamin C: 24mg | Calcium: 164mg | Iron: 2mg