Recipe Box, Roasted Fennel and Red Cabbage Citrus Salad
Are you eating a rainbow of fruits and vegetables as part of your New Year’s resolution?
This simple salad will wake up your taste buds and your plate, and it’s healthy and guilt free
I really meant to buy raddichio, but I’m an idiot and just grabbed the first red thing I saw I was trying to be thrifty and try it which the much less expensive red cabbage
This is definitely a 5 minute, no sweat prep recipe
Roast the fennel and sliced cabbage on an oil sprayed foil lined baking sheet, and drizzle the vegetables with olive oil and salt, and pepper before cooking
After 20-25 minutes remove from oven and toss in citrus chunks and drizzle with a good balsamic vinegar
That’s it!
A rainbow of colors and flavors
Roasted Fennel and Red Cabbage Citrus Salad
Ingredients
- 1 fennel bulb
- 1/2 head red cabbage
- 1 clementine or orange peeled, sectioned and cut into small pieces
- olive oil
- salt & pepper
- balsamic vinegar
Instructions
- Cut green leaves and white stalks off of fennel and discard. Trim the bottom, then slice the fennel bulb into slices like you would an onion. Slice cabbage the same way. Place vegetables on a foil lined baking sheet that has been sprayed with olive oil spray. Drizzle vegetables lightly with olive oil, season with salt and pepper, and toss to distribute. Roast vegetables at 400 for 20-25 minutes or until soft and tender. Remove from oven and drizzle with balsamic vinegar. Add citrus and toss. Serve immediately.
Here are some other light and delicious rainbow dishes
Lite and Spicy Rainbow Vegetable Lasagna
Keep plenty of rainbows in your life 🌈
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[…] Roasted Fennel and Red Cabbage Citrus Salad is Mardi Gras on your plate […]
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Looks so yummy! I keep looking for fennel in my store, but they don’t usually carry it! DANG!
Love the double rainbow you captured Jenna! Roasting veggies in the oven is so easy and we love the flavor. I need to try roasting fennel I’ve only had it fresh in a salad 🙂
I’ve sort of been off my feed this Winter. Having a time finding things to whet my appetite. This looks wonderful! I have everything except the fennel. I’ll have to pick some up.
Yummy! Love the rainbow pic, especially since we’re going to get about 12″ of snow on Saturday:@)
Try using coconut oil instead of the cooking spray. The cooking spray contains chemicals that are bad for you. Coconut oil can be bought in large containers and is very healthy.
Thanks Kristen, I actually make my own olive oil spray with distilled water and olive oil. I keep coconut oil in the pantry, next time I’ll use that!
I love the colors in this salad, and how healthy! Perfect for the cold January days we are having. This is a keeper Jenna.
Thanks Emily, I hope you avoid the snow! >
Jenna, I am a fan of fennel and citrus brighten any dish, so this has to be delicious!! Since we are eating healthy, this would add a little pizazz to dinner! Thanks!
Jenna, such a lovely salad, perfect for Winter. Roasted veggies are the best! Seeing rainbows is so special. With all of the rain we have been having, I am seeing quite a few. Happy Friday.
Thanks Linda, the colors just make you happy! >