Roasted Fennel and Citrus Salad
This Roasted Fennel and Citrus Salad recipe is easy to put together, yet fancy enough for the holidays!
Course: appetizer, salad, side dish
Cuisine: American
Servings: 4 servings
- 3 medium to medium-large fennel bulbs
- 1 10.7-ounce can Mandarin oranges packed in their own juice , such as Native Forest brand (reserve 1/3 cup of the juice to be used in the dressing)
- 2 Tablespoons olive oil
- 1 Tablespoon Dijon mustard
- 1/4 teaspoon dried tarragon
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon Himalayan sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup pine nuts (AKA pignolis)
- 1/2 cup pomegranate seeds
- 8 cups baby arugula, or other greens
Preheat the oven to 375ºF.
To prepare the fennel:Cut off the stalks where they attach to the bulb; reserve some of the fronds. Trim off 1/8-inch to 1/4-inch from the root base. Cut the remaining bulb into eight wedges; don't core (see below). To make the citrus dressing:Whisk the following ingredients together in a medium-sized bowl: 1/3 cup of the reserved mandarin orange juice, olive oil, Dion mustard, tarragon, red pepper flakes, sea salt, and pepper. Add the fennel wedges to the bowl and toss. Marinate for about 20 minutes; toss often.
Arrange fennel wedges single layer on a parchment lined baking sheet. Roast for about 45 minutes or until tender and golden.
In the meantime, warm up a small, dry cast iron skillet over medium-low heat. The idea is to warm up the skillet, but don’t overheat. When the skillet is warm, increase the heat to medium-high and add the pine nuts. Toast, while stirring and shaking, for about a minute, or until they begin to give off a nutty aroma and turn a bit golden.
Arrange the fennel and mandarin orange segments on a bed of arugula. Sprinkle with the pomegranate seeds and pine nuts. Drizzle with any remaining citrus dressing. Garnish with chopped fennel fronds.
- If you prefer, use fresh mandarin oranges and fresh squeezed mandarin orange juice instead of canned.
- No fresh or canned mandarin oranges to be found? Feel free to substitute with blood oranges. They are also sweet and their maroon red color makes a lovely presentation. But honestly, in a pinch use whatever oranges are available.
- This Roasted Fennel and Citrus Salad can be arranged on a serving platter. Alternatively, divide the ingredients and arrange on four individual plates.
- Watercress, baby spinach, or other greens can be used instead of arugula if you prefer.
- Avocado also goes well with this flavor profile.