Citrus Salad with Roasted Fennel and Pomegranate

Citrus Salad with Roasted Fennel and Pomegranate

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ROASTED FENNEL

  • 1

    fennel bulb, trimmed and quartered

  • 1

    teaspoon fresh lemon juice

  • 6

    tablespoons water or low-sodium vegetable stock

  • ½

    teaspoon olive oil

  • ¼

    teaspoon salt

  • CITRUS SALAD

  • 1

    blood orange

  • 1

    Cara Cara orange

  • 1

    navel orange

  • 1

    Ruby Red grapefruit

  • ¼

    teaspoon salt

  • ¼

    teaspoon black pepper

  • Seeds from 1 pomegranate

  • 2

    tablespoons olive oil

Directions

“Preheat oven to 350°F. Place all the fennel ingredients in a shallow baking dish small enough that the liquid comes about halfway up the fennel. Cover with foil and bake until the fennel is knife-tender, about 20 minutes. Remove and let cool completely.”


Nutrition

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