Roasted Fennel, Orange and Spinach Salad

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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

  1. Preheat oven to 400 F.
  2. In a medium bowl whisk together the dressing ingredients.
  3. Pour half of the dressing into a small bowl and set aside.
  4. Add to the small bowl the chopped fennel. Once combined, pour onto a lined baking sheet and place in the oven.
  5. Bake the fennel for 20-25 minutes, or until the fennel is caramelized, then remove from the oven and let cool.
  6. In a medium bowl toss together the spinach, orange and fennel with the remaining dressing.
  7. 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.

https://www.cutco.com/learn/roasted-fennel-orange-spinach-salad