ROASTED CARROT, SPELT, FENNEL & BLOOD ORANGE SALAD
A healthy grain salad, perfect served with sliced roast chicken, or crumbled feta or goat's cheese for lunch or a light dinner
Provided by Sarah Cook
Categories Dinner, Lunch, Side dish, Supper
Time 1h
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6 and cook the spelt with the stock cube following pack instructions - don't overcook it, as it should still have a little nutty bite. When the spelt is done, drain it very well and toss on a platter with 1 tbsp of the extra virgin olive oil to stop it from sticking together too much.
- Meanwhile, toss the carrots with the olive oil, blood orange zest and some seasoning in a roasting tin, then roast for 15 mins. Carefully stir through half the honey with the fennel. Continue roasting for another 10 mins, then cool for 5 mins. Cut away the pith and peel from the 2 zested oranges, then roughly chop or slice.
- Whisk together the remaining extra virgin olive oil, 1 tsp honey, red wine vinegar and the blood orange juice with some seasoning. Scrape the roasted carrots and fennel plus any cooking juices on top of the spelt, along with the orange chunks, red onion, herbs and olives. Drizzle over the dressing and toss everything together well. The salad will happily hold at room temperature for a few hours, but the spelt will soak up the dressing - so if you're making it ahead, add half the dressing when assembling and stir through the rest just before you serve it. As you serve, stir through the parsley, if you like.
Nutrition Facts : Calories 394 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 13 grams sugar, Fiber 14 grams fiber, Protein 12 grams protein, Sodium 0.9 milligram of sodium
ROASTED CARROT SALAD WITH ARUGULA AND POMEGRANATE
This composed, bright salad of roasted carrots, thinly sliced fennel and arugula gains a fruity depth from a splash of pomegranate molasses in the dressing. You can find pomegranate molasses in Middle Eastern groceries and specialty food shops, and it's worth seeking out for its complex, sweet-tart acidity. Once opened, it will last for years in your pantry. This salad makes a delightful side dish or light main course, especially if you include the optional toasted walnuts or pita chips, which add a satisfying crunch. If you can find multicolored carrots, this already striking salad becomes even prettier.
Provided by Melissa Clark
Categories salads and dressings, vegetables, appetizer, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees. Toss carrots with salt, pepper and 2 tablespoons oil on a rimmed baking sheet, and bake until edges are caramelized and carrots are tender, 28 to 33 minutes. Remove from oven and immediately toss with cumin. Let cool for a few minutes while you make the dressing. Carrots should be slightly warm but not hot when tossed with the greens.
- In a large bowl, whisk together pomegranate molasses, lemon juice, garlic, mustard and large pinch of salt and pepper. Taste and adjust lemon juice and seasonings if necessary. Whisk in remaining 1/4 cup oil until emulsified.
- Stir carrots into dressing, then gently toss with arugula, fennel and dill or mint. Serve immediately, drizzled with more olive oil and topped with pomegranate seeds, and yogurt and nuts or pita chips if using.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 17 grams, Carbohydrate 20 grams, Fat 21 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 239 milligrams, Sugar 12 grams, TransFat 0 grams
SLICED FENNEL, ORANGE & ALMOND SALAD
Provided by Georgie Socratous
Categories Light meals Jamie Magazine Vegetables Christmas British Fruit
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Using a speed peeler, shave the fennel, then place in a bowl of ice water.
- Toast the almonds in a dry frying pan, then crush in a pestle and mortar.
- Peel and very thinly slice the oranges, then arrange on a platter.
- Pick the mint leaves. Drain the fennel, spin, then mix with the mint, rocket, a splash of sherry vinegar and oil, and season well with sea salt and black pepper.
- Scatter the fennel mixture over the oranges and top with toasted almonds.
Nutrition Facts : Calories 136 calories, Fat 7.3 g fat, SaturatedFat 0.7 g saturated fat, Protein 5.4 g protein, Carbohydrate 12.7 g carbohydrate, Sugar 12.2 g sugar, Sodium 0.6 g salt, Fiber 2 g fibre
ROASTED FENNEL AND ORANGE SALAD
Recipe is from the Essential Mediterranean cookbook. I'm not that fond of raw fennel, but roasted fennel is something else. The combination of fennel and orange makes for a delicious salad and a great presentation.
Provided by DailyInspiration
Categories Lemon
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Trim the fronds from the fennel and reserve. Remove the stalks and cut a slice off the base of each fennel about 1/4 inch thick. Slice each fennel into 6 wedges, place in a baking dish and drizzle with 3 tablespoons olive oil. Season well. Bake 40-45 minutes or until the fennel is tender and slightly caramelized. Turn once or twice during cooking. Allow to cool.
- Cut a thin slice off the top and bottom of each orange. Using a sharp knife, slice the skin and pith off the oranges. Remove as much pith as possible. Slice down the side of a segment between the flesh and the membrane. Repeat with the other side and lift the segment out. Do all the segments on both. Squeeze out any juice remaining in the membranes.
- Whisk the remaining oil into the orange juice and the lemon juice until emulsified. Season well. Combine the orange segments, onion and olives in a bowl, pout on half the dressing and add half the mint. Top with the roasted fennel, drizzle with the remaining dressing, and scatter the parsley and remaining mint over the top. Chop the reserved fronds and sprinkle over the salad.
Nutrition Facts : Calories 366.9, Fat 20.6, SaturatedFat 2.7, Sodium 429.4, Carbohydrate 46.5, Fiber 17.6, Sugar 7.4, Protein 7
FENNEL AND BLOOD ORANGE SALAD
This salad is a feast for the eyes, and a welcome relief from the brown and gold tones on the Thanksgiving table. Sweet-tart blood oranges and a honey vinaigrette offset the bitter edge of the endive and radicchio (you can also use milder romaine lettuce hearts). If you can't find blood oranges, try ruby red grapefruit or pretty pink Cara Cara oranges.
Provided by Emily Nabors Hall
Time 15m
Yield Serves 8 (serving size: about 1 cup)
Number Of Ingredients 12
Steps:
- Peel and section oranges over a bowl; reserve. Squeeze membranes over a bowl to extract juice. Whisk together 2 tablespoons juice, oil, vinegar, honey, salt, and pepper in a bowl.
- Arrange orange sections, endive, radicchio, and fennel on a large platter. Sprinkle with hazelnuts, mint, and shallot. Drizzle with juice mixture.
Nutrition Facts : Calories 142, Carbohydrate 12 g, Fat 10 g, Fiber 4 g, Protein 3 g, SaturatedFat 1 g, Sodium 214 mg, Sugar 6 g, UnsaturatedFat 8 g
ROASTED FENNEL AND ORANGE SALAD
A recipe from the Good Food collection.
Provided by goodfood.com.au
Categories Side Dish
Time 45m
Yield SERVES 4
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 200°C (400°F/Gas 6). Trim the fronds off the fennel and reserve. Remove the stalks and cut a slice from the base of each fennel bulb 5 mm (1/4 inch) thick. Slice each bulb into six wedges, place in a baking dish and drizzle with 60 ml (2 fl oz/1/4 cup) of the olive oil. Season well. Bake for 40-45 minutes, or until tender and slightly caramelised, turning once or twice during cooking. Remove from the oven and allow to cool. 2. Using a sharp knife, cut a thin slice off the top and bottom of each orange. Slice off the skin, removing as much pith as possible. Working over a bowl to catch the juices, slice down the side of an orange segment, between the flesh and membrane. Repeat on the other side and lift the segment out. Repeat with all the segments, then squeeze out and reserve any orange juice remaining in the membranes. Place the segments in another bowl with the onion and olives. 3. In a small bowl, whisk together the lemon juice, reserved orange juice and remaining oil until emulsified. Season well. 4. Pour half the dressing over the salad, mix well and transfer to a serving dish. Top with the fennel, drizzle with the remaining dressing and scatter the parsley and mint over the top. Chop the reserved fennel fronds, sprinkle over the salad and serve.
BLOOD ORANGE AND FENNEL SALAD
Make and share this Blood Orange and Fennel Salad recipe from Food.com.
Provided by Lennie
Categories Fruit
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Use a sharp knife to remove orange peel.
- Cut oranges into segments, removing all the white pith.
- Slice end from fennel and remove shoots from top (reserve shoots).
- If exterior of fennel bulb is marred or discoloured, peel with a vegetable peeler.
- Cut in half and thinly slice.
- In a small bowl, whisk together vinegar, basil, garlic, salt and pepper; then whisk in oil.
- Arrange fennel slices and orange segments on individual serving dishes.
- Drizzle dressing over salads and garnish with reserved fennel fronds.
Nutrition Facts : Calories 187.2, Fat 13.8, SaturatedFat 1.9, Sodium 179.3, Carbohydrate 16.6, Fiber 4.4, Sugar 9.2, Protein 1.8
ORANGE-MAPLE ROASTED CARROTS AND FENNEL
Roasting carrots and fennel brings out their natural sweetness; tossing them with maple and orange zest takes them to a whole other level! This simple recipe pairs well with roasted pork or grilled fish.
Provided by France C
Categories Side Dish Vegetables Carrots
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Cut carrots on the diagonal into 1/4 inch slices. Place in the center of the baking sheet. Trim the bottom off the fennel and cut off any green parts and fronds from the top. Cut fennel bulb in half, then cut each half into into 1/4-inch thick slices. Place on the baking sheet with the carrots. Sprinkle with salt, pepper, and thyme. Drizzle with olive oil and toss vegetables to coat evenly. Spread in a single layer on baking sheet.
- Roast in the preheated oven until soft, turning vegetables halfway through, about 20 minutes. During the last 5 minutes, drizzle vegetables with maple syrup and sprinkle with orange zest. Toss gently to combine, and return to the oven. Serve immediately. Garnish with additional orange zest, if desired.
Nutrition Facts : Calories 116.8 calories, Carbohydrate 13.7 g, Fat 7 g, Fiber 3.6 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 363.9 mg, Sugar 6 g
ROASTED FENNEL AND CARROT SALAD
Fall colors shine through in this sweet and tangy Roasted Carrot and Fennel Salad with homemade dressing. The carrots and fennel can be roasted a day ahead and refrigerated in the bowl used to mix the dressing: They'll soak up the dressing flavor as they chill.
Categories Salads & Side Dishes/">Salads & Side Dishes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Steam the carrots in a steamer insert set over boiling water, covered, until tender when pierced with a fork, about 15 minutes. Remove from heat; transfer to a bowl to cool.
- In a separate small bowl, whisk together the vinegar, maple syrup, and mustard.
- Add the fennel to the carrots and drizzle with dressing. Mix well to coat. Spread them on the prepared baking sheet. Keep the bowl with any traces of dressing.
- Bake the vegetables in the oven for 20 to 30 minutes or until all the vegetables have light browning on their tops and edges. Remove from oven and let cool.
- To supreme oranges: Slice off fruit ends with a small, sharp knife. Stand fruit on a flat end and slice off all peel and pith in vertical strips, following the curves of the fruit. You'll see membranes separating each segment. Slice each segment away from the membranes on either side. These segments are supremes.
- Slice the carrots and fennel into diagonal pieces and transfer back to the bowl with the dressing. Add the onions and oranges. Mix well.
- When ready to serve place the lettuce in a salad bowl. Top with the mixed vegetables and garnish with parsley and pine nuts.
ORANGE FENNEL SALAD
Steps:
- Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
- Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
- For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.
FENNEL SALAD WITH BLOOD ORANGES
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 2 tablespoons white balsamic vinegar with 1/4 cup olive oil in a large bowl; season with salt and pepper. Add 1 thinly sliced fennel bulb and 1 tablespoon chopped fronds, 2 segmented blood oranges, 2 cups baby kale and 1/4 cup each thinly sliced red onion and chopped toasted hazelnuts; toss. Top with crumbled gorgonzola.
More about "roasted carrot spelt fennel blood orange salad food"
ROASTED CARROT, FENNEL AND BLOOD ORANGE SALAD
From kitchenkonfidence.com
5/5 (1)Estimated Reading Time 3 minsServings 4
- Preheat oven to 425°F. Quarter each carrot lengthwise, and cut each length crosswise into 2-inch pieces. Cut fennel in half lengthwise, and cut each half into 4 - 5 wedges.
- Place carrot and fennel in a medium bowl, and drizzle with 2 tablespoons extra-virgin olive oil. Sprinkle over 3/4 of the lightly crushed cumin, coriander and fennel seeds. Season with 2 pinches of kosher salt, then toss to coat and even distribute the spices. Transfer carrots and fennel from the bowl to rimmed baking sheet, and sprinkle with remaining crushed spices, another small pinch of salt, and a pinch of cayenne pepper. Place the baking sheet in the oven, and cook until carrots and fennel are tender and caramelized (20 - 25 minutes), tossing a few times to ensure even browning. Let the carrots and fennel cool completely before adding to the salad.
- To make the salad dressing, finely grate the zest of 1 blood orange into a small bowl. Add garlic, lemon juice, 2 tablespoons extra-virgin olive oil, and a pinch of kosher salt, whisking to combine. Season to taste with additional kosher salt.
- Next, supreme (segment) the blood oranges. To supreme a blood orange, cut off the top and bottom just until the pulp is exposed. Stand the blood orange up on one of the flat ends. Working from top to bottom, cut away the the peel and pith, following the curve of the fruit. Slice out each orange segment by cutting in towards the center of the fruit along the connective membranes. The segment should fall out on its own, but you can use your knife to help if needed. Repeat with remaining 3 oranges.
ROASTED CARROT, SPELT, FENNEL AND BLOOD ORANGE SALAD ...
From foodandtools.com
Estimated Reading Time 2 mins
BLOOD ORANGE KALE SALAD WITH FENNEL AND AVOCADO ...
From somethingnutritiousblog.com
Servings 4-6Total Time 15 minsCategory Gluten-Free, Salads, Side Dishes
BLOOD ORANGE AND FENNEL SALAD RECIPE / RIVERFORD
From riverford.co.uk
Servings 1Total Time 15 minsCategory Salads, Vegan, Dairy-Free, Winter
SIX SALAD RECIPES TO GET YOU THROUGH QUARANTINE — HPD
From harvestedproduce.com.au
Estimated Reading Time 3 mins
ROASTED CARROT AND FENNEL SALAD - EASY PLANT BASED RECIPES
From debraklein.com
Reviews 2Category SaladCuisine Grain-FreeTotal Time 35 mins
FENNEL AND BLOOD ORANGE SALAD - ALL INFORMATION ABOUT ...
From therecipes.info
ROASTED CARROT, SPELT, FENNEL & BLOOD ORANGE SALAD RECIPE ...
From newideafood.com.au
ROASTED CARROT, SPELT, FENNEL & BLOOD ORANGE SALAD RECIPE ...
From craftlog.com
10 BEST SPELT SALAD RECIPES - YUMMLY
From yummly.com
ROASTED CARROT, SPELT, FENNEL & BLOOD ORANGE SALAD ...
From cookerapp.com
ROASTED CARROT, SPELT, FENNEL & BLOOD... - NOURISH YOURSELF
From facebook.com
ROASTED CARROT, SPELT, FENNEL & BLOOD ORANGE SALAD - VEGAN ...
From eatshealthy.uk
ROASTED CARROTS AND FARRO-4822 | FOOD AND TOOLS
From foodandtools.com
10 BEST SPINACH CARROT SALAD RECIPES - FOOD NEWS
From foodnewsnews.com
ROASTED CARROT, SPELT, FENNEL & BLOOD ORANGE SALAD
From in.pinterest.com
ROASTED CARROT, SPELT, FENNEL AND BLOOD ORANGE SALAD
From secureserveremail1.blogspot.com
CHOPPED CARROT FENNEL ORANGE SALAD RECIPES
From tfrecipes.com
ROASTED CARROT, SPELT, FENNEL & BLOOD ORANGE SALAD RECIPE
From crecipe.com
12 BEST CARROT SALAD RECIPES IDEAS - FOOD NEWS
From foodnewsnews.com
ROASTED CARROT, SPELT, FENNEL & BLOOD ORANGE SALAD RECIPE ...
From eatyourbooks.com
ROASTED CARROT, SPELT, FENNEL & BLOOD ORANGE SALAD RECIPE ...
From pinterest.co.uk
ROASTED CARROT SPELT FENNEL BLOOD ORANGE SALAD RECIPES
From tfrecipes.com
FRUIT - BLOOD ORANGES ARE FINALLY HERE AGAIN
From pinterest.ca
10 BEST SPELT SALAD RECIPES - YUMMLY
From yummly.co.uk
ROASTED CARROT, SPELT, FENNEL & BLOOD ORANGE SALAD
From pinterest.com
ROASTED CARROT, SPELT, FENNEL AND BLOOD ORANGE SALAD
From pinterest.com
ROASTED CARROT, FENNEL AND BLOOD ORANGE SALAD | PUNCHFORK
From punchfork.com
FENNEL SALAD WITH BLOOD ORANGES RECIPE
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love