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

Ingredients

• •2 medium fennel bulbs, trimmed and sliced
• •3 tablespoons olive oil, divided
• •1/4 teaspoon salt
• •1/4 teaspoon freshly ground black pepper
• •3 blood oranges, peeled and sliced into rounds
• •1/4 cup pomegranate seeds
• •1/4 cup shelled unsalted pistachios, toasted
• •1 tablespoon fresh mint leaves, chopped
• •1 tablespoon honey
• •1 tablespoon pomegranate molasses
• •1 tablespoon freshly squeezed lemon juice
• •1/2 teaspoon Dijon mustard

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   Place the sliced fennel on the baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper.

3. 3

   Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the fennel is tender and lightly caramelized.

4. 4

   While the fennel is roasting, prepare the dressing by whisking together honey, pomegranate molasses, lemon juice, Dijon mustard, and the remaining tablespoon of olive oil in a small bowl.

5. 5

   Toast the pistachios in a dry skillet over medium heat for 2-3 minutes until fragrant. Set aside to cool.

6. 6

   Arrange the roasted fennel and blood orange slices on a serving platter. Sprinkle with pomegranate seeds and toasted pistachios.

7. 7

   Drizzle the salad with the pomegranate dressing and garnish with chopped fresh mint.

8. 8

   Serve immediately and enjoy!