Roasted Fennel and Orange Salad with Toasted Pistachios and Pomegranate Honey Dressing

Ingredients

• •2 medium fennel bulbs, sliced
• •2 oranges, segmented
• •1/3 cup pistachios, shelled and toasted
• •1/4 cup pomegranate seeds
• •2 cups mixed greens or arugula
• •2 tablespoons olive oil
• •1 tablespoon honey
• •1 tablespoon pomegranate molasses
• •1 teaspoon Dijon mustard
• •1 tablespoon fresh lemon juice
• •Salt to taste
• •Black pepper to taste

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

2. 2

   Slice the fennel bulbs into wedges and place them on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and black pepper, and toss to coat evenly.

3. 3

   Roast the fennel in the preheated oven for 25-30 minutes, turning halfway through, until it is caramelized and tender. Remove from the oven and let it cool slightly.

4. 4

   While the fennel is roasting, prepare the dressing. In a small bowl, whisk together the honey, pomegranate molasses, Dijon mustard, lemon juice, and the remaining 1 tablespoon of olive oil. Season with salt and black pepper to taste.

5. 5

   Toast the pistachios in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until they are fragrant and lightly golden. Remove from heat and set aside.

6. 6

   Segment the oranges by cutting away the peel and pith, then carefully cut between the membranes to release the segments.

7. 7

   Assemble the salad on a large serving platter or bowl. Start with a base of mixed greens or arugula, then arrange the roasted fennel, orange segments, and pomegranate seeds on top.

8. 8

   Drizzle the prepared pomegranate honey dressing over the salad and sprinkle with toasted pistachios.

9. 9

   Serve immediately as a light lunch or side dish. Enjoy!