Roasted oranges might sound a little odd, but stick with us this is really a great salad. Orange and fennel are a pretty classic combination, and roasting them together is perfect for late fall when turning on the oven will warm things up a little bit while you’re cooking. Our red onion harvest is long over, but this sweet colorful salad is worth picking one up for. Serve this over lettuce if you’d like on a big platter.
I’d like to claim the genius for this idea, but the idea comes to us from a cookbook dedicated to roasting by Molly Stevens. If you can pick up an organic orange, and scrub it before slicing. This hardly any work involved, just slice everything very thin and reserve some fennel fronds for garnish.
Scatter everything on a baking sheet lined with parchment. Drizzle with olive oil, salt, and pepper. Roast like you would any vegetable, shaking the pan every 15 minutes or so.
Roasted Orange Fennel Salad
1 fennel bulb, bottom and fronds removed (reserve some for garnish), thinly sliced
1 red onion, sliced in half, then thinly sliced
1 orange, scrubbed clean, ends removed (reserve for squeezing over salad), thinly sliced in half moons
2 tablespoons olive oil
salt and pepper
Preheat oven to 400°F. Line a baking sheet with parchment. Scatter vegetables and oranges on top, toss with olive oil and a sprinkle of salt and pepper. Roast for 30 – 40 minutes, turning and shaking the pan every 10 – 15 minutes. When oranges and vegetables are softened and starting to brown, remove the pan from the oven. Squeeze juice from the ends over the mixture and serve on a large platter.
