Hi. I'm Becky, and I love to eat. 

Roasted Fennel & Citrus Salad

Roasted Fennel & Citrus Salad

This deconstructed salad was paired with an AMAZING crepe brunch hosted by my lovely gal pal, Whitney. She served creamed mushroom crepes, asparagus and egg crepes, chicken, cashew and brocoli crepes and stawberry crepes richened with spiced cream. Oh ya, and pineapple mimosas! This simple citrus salad was a subtle side to go along with the spread. This salad is descronstructed as in I served it in layers on a platter so the guests could pick and choose what they wanted to include on their plates. 

The salad is a brightly colored mix of blood and navel oranges, roasted fennel, roasted grapefruit and spices. It was served with a lemon spiced ricotta, toasted almonds and figs on a bed of simple arugula. I also put together a very quick and clean dressing to finish it off made of coconut milk and a few spices. While this salad does have a few steps involved, it was worth it! Visually appealing and tasty on the lips.

Enjoy!

Roasted Fennel & Citrus Salad

Salad Assembly 

  • 1 bulb of fennel, shaved
  • 2 grapefruits, cut into halves
  • 4 blood oranges
  • 3 navel oranges
  • 1 lemon
  • 1/2 tbsp maple syrup
  • 1/4 tsp cinnamon
  • 3/4 cup slivered almonds, toasted
  • 10 figs, halved
  • 5 cups arugula 

Pre-heat oven to 350*. Shave fennel and place cut grapefruit onto baking sheet. Drizzle grapefruit with maple syrup and sprinkle with cinnamon. Place in oven and roast for 40 minutes. In a small pan, toast almond slivers over high heat until golden brown. Remove from heat and set aside. Cut figs into halves and zest lemon. Remove peel from blood and navel oranges; cut or section and place into bowl. Remove fennel and grapefruit from oven; toss fennel in with oranges, and squeeze lemon juice freshly over top; add in lemon zest and stir. Place about 5 cups of fresh arugula onto a large platter. Top with orange and fennel mixture, figs and roasted grapefruit. 

Lemon Spiced Ricotta  

  • 1 cup ricotta
  • 1/8 tsp nutmeg
  • juice of 1 lemon
  • 1 tbsp maple syrup or honey

Mix all ingredients in a small bowl, Place ricotta onto arugula next to the orange and fennel mixture. Sprinkle entire salad with toasted almonds.

Coconut Lime Dressing

  • 1 1/4 cup full fat coconut milk
  • zest and juice of 2 limes
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1/8 tsp pureed ginger
  • 1 tbsp maple syrup

In a medium bowl, combine all ingredients, stirring well with a whisk to ensure the coconut milk is smooth. Drizzle generously over entire salad, and serve. 

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