Roasted Fennel and Pear Salad
Enjoy the fusion of roasted fennel and sweet pears in this American-inspired salad. Easy to make, this dish promises a burst of flavor for any occasion.
Servings: 1
Calories: 816kcal
Ingredients
- 1 bulb fennel
- 1 pear forelle
- 4 oz spinach
- 4 oz watercress
- ½ oz walnuts finely chopped
- 4 tbsp olive oil
- ½ lemon juiced
- salt to taste
- pepper to taste
Instructions
- Preheat the oven to 356⁰F (180⁰C) and line a baking sheet with parchment paper. Slice the fennel into 1/4 inch thick slices and coat with olive oil. Season with salt and pepper and bake for 30 minutes until golden and caremelised.
- While the fennel is cooking, make the salad dressing. Whisk together the olive oil, lemon juice, salt and pepper until everything is well combined. Toss the spinach and watercress in the dressing so it is fully coated and place on a plate.
- Chop the pear into slices and arrange on top of the salad. Add the warm roasted fennel, crumble some walnuts and season with salt and pepper. Serve immediately.
Nutrition
Calories: 816kcal | Carbohydrates: 57g | Protein: 12g | Fat: 67g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 42g | Sodium: 262mg | Potassium: 2320mg | Fiber: 18g | Sugar: 29g | Vitamin A: 14625IU | Vitamin C: 145mg | Calcium: 408mg | Iron: 6mg