Roasted Fennel, Orange and Spinach Salad
133 days ago
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The ingredients in this Roasted Fennel, Orange and Spinach Salad are simple, yet when combined they deliver complex flavor. This recipe, courtesy of New York Kitchen, has sweetness from the roasted fennel, tanginess from the orange and earthiness from the baby spinach.
Prepping the Ingredients
The dressing ingredients are simply whisked together. There is no special prep required. The mixture of olive oil, apple cider vinegar, honey, salt and pepper is sweet and tangy, and really complements the vegetables.
With just three ingredients for the salad (aside from the dressing) prepping it is easy.
Roasted fennel and slices of orange bring a sweet and tart flavor to the dish.
Raw fennel has a licorice taste, but roasting sweetens it, mellowing out the assertive flavor. To roast it, use a 7" Santoku knife to trim off the root end, cut off the fennel stalks and then chop the bulb to roast.
Don’t discard the stalks, you could use them as you might use celery in salads or stir-fries. The fronds have a mild licorice flavor and could also be used as a garnish for other dishes.
To further enhance the flavor of the fennel, it is tossed with some of the dressing before roasting.
For the orange, peel it and use the Trimmer to cut it in half. Lay the halves flat on the cutting board and slice into half-moons.
Along with delivering some tart flavor, the orange also adds a pop of color to the salad.
The Salad
Refreshing, flavorful and light are words I would use to describe this Roasted Fennel, Orange and Spinach Salad. Fennel isn’t always my favorite, but roasting it with the sweet and tangy dressing transforms it into something absolutely delicious.
With few ingredients, this salad comes together quickly and would make a great addition to a family dinner or backyard barbecue.
About New York Kitchen:
New York Kitchen is a 501(c)(3) nonprofit organization that uses the stories of agriculture, food and craft beverage to inspire creative exploration to educate, excite and engage the world in a celebration of the incredible bounty of New York State. The mission is driven forward through educational hands-on cooking and craft beverage pairing classes and programs, industry certifications and professional development, Junior Chefs camps and Youth Summit, and a 100% New York State Tasting Room.
Ingredients
For the dressing:
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- Salt and pepper, to taste
For the salad:
- 1 fennel bulb, chopped
- 3 cups baby spinach
- 1 orange, peeled, cut in half and sliced
Directions
- Preheat oven to 400 F.
- In a medium bowl whisk together the dressing ingredients.
- Pour half of the dressing into a small bowl and set aside.
- Add to the small bowl the chopped fennel. Once combined, pour onto a lined baking sheet and place in the oven.
- Bake the fennel for 20-25 minutes, or until the fennel is caramelized, then remove from the oven and let cool.
- In a medium bowl toss together the spinach, orange and fennel with the remaining dressing.
- Serve and eat immediately.
Recipe courtesy of New York Kitchen in Canandaigua, a center that showcases New York State’s agriculture through cooking classes, beverage pairings and other programs.
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