Go Back
+ servings
Plate of roasted fennel and citrus salad served on a bed of arugula
Print Recipe
5 from 10 votes

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

Equipment

  • baking sheet
  • cast iron skillet, or other heavy bottomed pan

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.