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Simple Citrus Salads to Make for Dinner, two bowl sof Roasted Fennel and Citrus Salad.

Easy Roasted Fennel and Citrus Salad

Meg van der Kruik
Simple citrus-inspired salads like this one are a great way to bring a bright note to the winter dinner table. This salad is great on its own, but is also wonderful paired with roasted or grilled chicken.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 25 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 407 kcal

Ingredients
 
 

Easy Roasted Fennel and Citrus Salad

  • 2 small fennel bulbs thinly sliced
  • 2 tablespoons olive oil
  • 2 bunches of dark leafy greens cleaned, ribs removed, and chopped. Swiss chard, Tuscan kale, or other dark leafy greens will all work. If using kale, see the recipe note below.
  • 1 tablespoon prepared dressing recipe follows
  • 1/2 teaspoon coarse kosher salt
  • 1 small head of radicchio sliced thin
  • 1/4 cup roughly chopped mint leaves
  • 1 pink grapefruit segmented
  • 2 Cara Cara or other sweet oranges segmented
  • 1/4 cup shaved Romano cheese
  • 1 large avocado skin and pit removed, sliced

Lemon Vinaigrette

Instructions
 

To make the Lemon Vinaigrette:

  • Combine all of the ingredients into a small jar with a tight-fitting lid. Secure the lid then shake vigorously to combine.

To make the Easy Roasted Fennel and Citrus Salad:

  • Preheat oven to 425°F and line a baking sheet with parchment paper.
  • Place the thinly sliced fennel on a baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Bake for 20-25 minutes, until slightly golden. Once finished roasting, set aside to cool until just warm, not hot.
  • While the fennel is roasting, place the chopped greens in a large salad bowl.
    If using kale, follow the directions in the notes below and massage the olive oil into the kale thoroughly. Season with salt and pepper to taste.
    If using a dark leafy green like chard or cabbage, drizzle with the tablespoon of prepared vinaigrette and season to taste with salt and pepper.
  • Slice the head of the radicchio and add to the salad bowl along with the prepared citrus, mint, and cooled fennel. Toss to combine.
  • Top with shaved Romano cheese and avocado then serve with the lemon vinaigrette on the side.

Video

Notes

If using kale in this salad:
Once the ribs have been removed from the kale and the leaves have been cut into bite-sized pieces, drizzle the kale with 1/4 cup olive oil then massage aggressively for a few minutes until the kale begins to tenderize. 
 
 
 

Nutrition

Calories: 407kcalCarbohydrates: 30gProtein: 6gFat: 32gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gCholesterol: 7mgSodium: 442mgPotassium: 976mgFiber: 10gSugar: 16gVitamin A: 1834IUVitamin C: 87mgCalcium: 197mgIron: 2mg
Keyword avocado, Citrus salad, fennel, kale, leafy greens, lemon vinaigrette, meal planning, meal prep, mint, Radicchio, roasted fennel, salad, salad with citrus, swiss chard, vinaigrette
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