Roasted Vegetable Salad with Orange, Feta, and Walnuts

Written by Diana - March 3, 2012 0 Comments

Since we spent a decadent food filled couple of nights away, tonight’s dinner is vegetable laden and light. The golden beets are so pretty, especially after roasting. I also roasted carrots and fennel in olive oil, and sprinkling it with the juice of a blood orange, slicing all the veggies with a mandolin for use in the salad. I used three different greens – Romaine, red oak leaf lettuce, and my son’s recent favorite – arugula. Then I sliced in some blood orange pulp, plus sprinkled feta, fennel fronds and walnuts over top. The dressing was a simple squeeze of blood orange juice over top with some thyme olive oil. A simple salad – not overly crunchy since the veggies were roasted, but with a little caramelized soft sweetness. Very yummy salad, and just what I needed after a couple of nights away. It’s tough to find the fennel in the photo of the salad, but it was there with great licoricey bites every so often.

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Roasted Vegetables (Golden Beet, Carrots and Fennel) over salad greens, topped with feta, walnuts, and dressing of fresh squeezed orange juice and thyme olive oil.

Author: Diana

Recipe type: Salad

Serves: 3

Ingredients

1 golden beet, greens removed.
2 medium carrots
1 Fennel stalk
Olive Oil
Salad greens (romaine, arugula, and red oak leaf lettuce)
Feta cheese
roasted chopped walnuts
fennel fronds
blood orange juice and pulp

Instructions

Place golden beet, carrots and fennel in a glass pan, sprinkle with olive oil, salt and pepper and roast, sprinkling with orange juice about halfway through.
Clean and tear up and drain lettuce greens.
When the vegetables are done roasting, using a mandolin, slice them into bite size pieces.
Toss on top of greens. Add fennel fronds, feta, walnuts.
Using a knife, cut out the orange pulp. Squeeze juice over top and sprinkle with thyme olive oil.

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