Recipe Box, Roasted Fennel and Red Cabbage Citrus Salad

the Painted Apron

8 years ago

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

Course Salad, Side Dish

Cuisine American

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

Prep Time 5

Cook Time 20

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.

Here are some other light and delicious rainbow dishes

Lite and Spicy Rainbow Vegetable Lasagna