Roasted Fennel and Orange Salad
Salads don’t have to be bland and boring. This one is creamy, tasty and zesty!
preparation
preparation time
15 mins
cook time
20
servings
6
calories
395
ingredients
2 fennel bulbs sliced thinly
1 teaspoons kosher salt
0.25 teaspoons fresh cracked black pepper
2 small carrots shaved into ribbons
2 oranges peeled and segmented
0.5 pounds baby kale
0.5 pounds baby spinach
4 ounces goat cheese log
1 large egg beaten
0.5 cup dry breadcrumbs
3 tablespoons olive oil
directions
Step 1
Heat the oven to 350 degrees. Place the sliced fennel on a cookie sheet and drizzle with olive oil. Toss with salt and pepper and roast in the oven for about 20-25 minutes.
Step 2
Place the goat cheese in the freezer for about 10 minutes and take out. Heat a frying pan with a couple tablespoons of olive oil. Slice the goat cheese and dip in egg and breadcrumbs. Fry until golden brown. Set aside.
Step 3
In a salad bowl, toss in the greens with the carrot ribbons and oranges. Reserve some of the carrots and oranges for garnish. Take the roasted fennel and gently toss in. Drizzle a couple teaspoons of olive oil, 1/2 teaspoon of salad and couple cracks of fresh ground pepper. Top with fried goat cheese and serve
MommaCuisine
National cooking personality and host, Johanna M. Cook has been captivating audiences with Momma Cuisine since 2009. Momma Cuisine’s vision is to connect with their targeted consumer base of busy moms by providing exclusive access to the best of what brands can offer.
