Roasted Fennel and Citrus Salad with Spiced Walnut Crunch and Honey Yogurt Drizzle

Ingredients

• •2 large fennel bulbs, trimmed and sliced into wedges
• •2 tablespoons olive oil
• •1 teaspoon sea salt
• •1 teaspoon ground black pepper
• •1 orange, peeled and segmented
• •1 grapefruit, peeled and segmented
• •1/4 cup pomegranate seeds
• •1/2 cup walnuts
• •1 teaspoon ground cinnamon
• •1/2 teaspoon smoked paprika
• •1 tablespoon honey
• •1 cup Greek yogurt
• •1 tablespoon lemon juice
• •1 tablespoon honey (for yogurt drizzle)
• •1 tablespoon chopped fresh parsley, for garnish

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Place fennel wedges on a baking sheet. Drizzle with olive oil and season with salt and black pepper. Roast for 20-25 minutes, turning halfway through, until caramelized and tender.

3. 3

   While the fennel is roasting, prepare the spiced walnut crunch by heating a small skillet over medium heat.

4. 4

   Add walnuts to the skillet and toast for 2-3 minutes, stirring often. Sprinkle with cinnamon, smoked paprika, and a drizzle of honey. Continue to cook for another 2 minutes, then remove from heat.

5. 5

   In a small bowl, whisk together Greek yogurt, lemon juice, and 1 tablespoon of honey until smooth. Set aside.

6. 6

   On a serving platter, arrange roasted fennel, orange segments, grapefruit segments, and pomegranate seeds.

7. 7

   Sprinkle spiced walnut crunch over the salad and drizzle with honey yogurt sauce.

8. 8

   Garnish with chopped parsley before serving.