A tasty mix of flavors and textures, this roasted fennel salad has soft roasted fennel, crisp mixed greens, crunchy walnuts, sweet dried cranberries, and tangy vegan feta cheese.
Ingredients: 2 fennel bulbs, thinly sliced. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste. 4 cups mixed greens. 1/4 cup walnuts, toasted. 1/4 cup dried cranberries. 1/4 cup vegan feta cheese, crumbled.
Instructions: Turn on the oven and heat it up to 400F 200C. Put the sliced fennel in a bowl and add the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper. Toss the fennel until it is well covered. Place the fennel slices on a baking sheet and roast them for 20 to 25 minutes, stirring them once or twice during the cooking time. Roasted fennel, mixed greens, walnuts, dried cranberries, and vegan feta cheese should all be put in a large salad bowl. Add any dressing that's left over from the roasted fennel and gently toss to mix. Serve right away and enjoy!
Prep Time: 15 minutes
Cook Time: 25 minutes
Rikki Beran
