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Ingredients

  • 2 cups arugula
  • 1 large fennel bulb, cut in half & then thin slices
  • 1 Tbls olive oil
  • 2 oranges (we love Cara Cara or Blood Orange variety for the color pop!)
  • 1 small avocado
  • 4 Tbls sunflower seeds
  • 4 Tbls crumbled feta cheese

Dressing

  • Equal parts red wine vinegar and balsamic vinegar (we used 1/4 cup each)
  • 1/2 part olive oil (we used 2 Tbls)
  • 1 tsp Dijon mustard
  • 1 tsp Italian herbs
  • 1/2 – 1 tsp raw honey
  • salt & pepper

Directions

  1. Preheat oven to 400F. Toss fennel slices in oil & roast for 20-30min.
  2. Whisk all dressing ingredients together
  3. Plate roasted fennel along with all salad ingredients & toss with dressing.

Notes

  • You can really play with ingredient swaps here. Kale instead of arugula, figs instead of oranges, any vinegar you like in the dressing.