Roasted Fennel Salad

Combine delicious roasted fennel with arugula, artichoke hearts, capers, and pine nuts.

INGREDIENTS

• 5 cups arugula 

• 1 fennel bulb, thinly sliced (for roasting)

• 2 tbsp avocado oil

• 1 tsp garlic powder 

• 1/2 tsp sea salt

• 15 artichoke hearts, quartered

• 1/3 cup toasted pine nuts

• 6 tbsp capers, drained and rinsed

• Olive oil

• Juice of ½ lemon 

• Optional: 1 tbsp thyme, minced

• Optional: 1/4 cup parmesan

DIRECTIONS

1. Preheat the oven to 400 degrees F.

2. Remove the stalks from the fennel bulbs and cut them in half lengthwise. Cut each halved fennel bulb into 1/2 inch thick slices. 

3. Place the fennel slices in a bowl and add the avocado oil, minced garlic or garlic powder, and salt and combine. 

4. Arrange the fennel slices on a parchment paper lined baking sheet. 

5. Roast the fennel in the oven for 25 minutes. After 25 minutes (if adding the optional parmesan), sprinkle the parmesan over fennel and return the tray to the oven to bake for another 10 minutes.

6. After 35 minutes of baking the fennel should be tender and beginning to golden on the outer edges. If not yet tender, return to the oven to cook for another 5-8 minutes.

7. While the fennel is roasting, add the arugula, artichoke hearts, capers, and pine nuts to a large salad bowl. 

8. Toss with olive oil and lemon juice or dressing of your choice.

9. Plate salad then add roasted fennel on top and enjoy.