This roasted fennel salad is made with toasted pine nuts, avocado, oranges, and a combination of arugula and radicchio. Top it all off with orange champagne vinaigrette and you’ve got yourself a tasty and beautiful healthy salad.
Orange Champagne Vinaigrette:
- 1/3 cup (80 ml) extra light olive oil
- 3 tbsp champagne vinegar
- 1 1/2 tbsp honey
- 1/2 tbsp shallots, chopped
- 1 tsp dijon mustard
- 1/4 cup (60 ml) freshly squeezed orange juice (from 1/2 orange, save the other half for the salad)
- 1/2 tsp white pepper
- 1/4 tsp salt
Roasted Fennel Salad:
- 1/2 fennel bulb + 1 stalk (about 1 1/2 cups or 115 g), sliced
- 1/2 tbsp extra light olive oil
- 4 cups arugula (80 g)
- 1 1/2 cups radicchio (80 g)
- 12 mint leaves, coarsely chopped
- 1 large avocado
- 1/2 orange, supremed* and diced
- 1/3 cup (60 g) pine nuts
- Fennel sprigs, for garnish
- Shaved parmesan, for garnish
- Preheat the oven to 450°F (230°C).
- Using an immersion blender and immersion blender cup, add all the vinaigrette ingredients in the order listed and thoroughly blend together until smooth (about 1-2 minutes). Set aside.
- Line a small baking sheet with parchment paper. Slice 1/2 a fennel bulb plus 1 whole stalk and place on the prepared baking sheet. Toss in 1/2 tbsp olive oil and roast for 10-15 minutes in the oven.
- While the fennel is roasting, take half of the orange and supreme it*, removing the pith and membrane and then cut into bite sized chunks. Dice the avocado and set aside.
- In a medium skillet over medium heat, toss the pine nuts for 2-3 minutes until golden and slightly browned. Be careful not to scorch them. Once toasted, remove from the pan and set side.
- In a salad bowl, add the arugula, radicchio, mint, half the roasted fennel, half the avocado, and half the pine nuts. Toss in 1/4 cup (60 ml) of the orange champagne vinaigrette to coat the salad.
- Finish by garnishing the salad with the remainder of the roasted fennel, pine nuts, and avocado. Add a few fennel sprigs and shaved parmesan on top. Add additional dressing if desired.
How to Supreme an Orange: Since we’re only supreming 1/2 an orange for the salad, you should already have one cut end. Cut the other end of the orange so you have two flat ends. Lay it on one of the flat sides and cut off the skin and pith going down at an angle so you don’t cut away any of the fruit. You can now cut out the skinless orange slices and dice them into chunks for the salad.
Store the leftover vinaigrette in an airtight container in the fridge for up to 1 week. Save it for another salad or anything you like.
You can substitute the extra light olive oil with safflower oil since they are both mild in flavor. Extra virgin olive oil is too strong and could overpower the other ingredients in the dressing.
Nutrition info includes 1/4 cup (60 ml) of the vinaigrette and is only an estimate.
- Serving Size: 1
- Calories: 264
- Sugar: 6.1 g
- Sodium: 103.8 mg
- Fat: 23.2 g
- Carbohydrates: 14.9 g
- Fiber: 5.8 g
- Protein: 3.8 g
Keywords: roasted fennel salad, summer salad, orange champagne vinaigrette, fennel salad, toasted pine nuts