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?

rainbow palette thepaintedapron.com

This simple salad will wake up your taste buds and your plate, and it’s healthy and guilt free

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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

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This is definitely a 5 minute, no sweat prep recipe

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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

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After 20-25 minutes remove from oven and toss in citrus chunks and drizzle with a good balsamic vinegar

balsamic vinegar
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That’s it!

fennel and red cabbage salad

A rainbow of colors and flavors

roasted fennel and red cabbage citrus salad

Roasted Fennel and Red Cabbage Citrus Salad

Prep Time 5 mins
Cook Time 20 mins
Course Salad, Side Dish
Cuisine American
Servings 4

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.
Keyword fennel, hot salad, roasted fennel salad, roasted vegetable salad, roasted vegetables

Here are some other light and delicious rainbow dishes

Lite and Spicy Rainbow Vegetable Lasagna

rainbow lasagna thepaintedapron.com

Zucchini Crust Veggie Pizza

zucchini crusted pizza thepaintedapron.com

Keep plenty of rainbows in your life   🌈

rainbow

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I will be joining these fabulous parties and blogs

Celebrate and Decorate, It’s Overflowing, Rustic and Refined,

Between Naps on the Porch, Coastal Charm, Cooking and Crafting with J&J, Project Inspire, The Scoop, Something to Talk AboutA Stroll Thru Life    Inspire Me Monday

Crafty Staci,   Tickle My TastebudsWow Us Wednesday

Creative Ways, Favorite Things, Full Plate Thursday, Share Your Style, Work it Wednesday

Home Matters, Idea BoxWeekend Retreat,

Comments
12 Responses to “Recipe Box, Roasted Fennel and Red Cabbage Citrus Salad”
  1. Jodi says:

    Looks so yummy! I keep looking for fennel in my store, but they don’t usually carry it! DANG!

  2. Mary says:

    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 🙂

  3. 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.

  4. Lynn says:

    Yummy! Love the rainbow pic, especially since we’re going to get about 12″ of snow on Saturday:@)

  5. Kristen Peterson says:

    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.

  6. Emily says:

    I love the colors in this salad, and how healthy! Perfect for the cold January days we are having. This is a keeper Jenna.

  7. 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!

  8. Linda says:

    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.

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