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Gluten-Free Roasted Fennel Salad

Gluten-Free Roasted Fennel Salad


Roasted fennel

2 fennel bulbs, quartered (170g)
1 ½ T grapeseed oil (20g)
1 ½ t lemon zest (3g)
2t thyme leaves, fresh (2g)
salt, kosher (to taste)

Marinated fennel

¼ bulb fennel, raw, shaved (20g)
1 t extra-virgin olive oil (4g)
salt, kosher (to taste)
2t lemon juice 2t (10g)
½ t harissa paste (3g)

Arugula vinaigrette

¾ cup arugula (30g)
¼ cup mint (15g)
¾ cup parsley (30g)
2T sherry vinegar (25g)
1t mustard, dijon (6g)
salt, kosher (to taste)
¼ cup grapeseed oil (50g)


5 ea orange segments (20g)
1 ½ t red onion, minced (5g)
2T chevre (20g)
¼ cup Almond Rosemary Bird Seed (30g)



1.  Roasted fennel:

  • Toss together fennel, thyme, olive oil, lemon zest, and salt in a baking pan, cover with aluminum foil.
  • Roast at 450F until fennel is browned and tender, approximately 35 min.


    2.  Marinated fennel:

    • Separately, toss shaved fennel with olive oil, salt, lemon, and harissa.
    • Let sit for at least 5 min.


      3.  Arugula Vinaigrette:

      • In a food processor, combine mint, parsley, arugula, salt, sherry vinegar, and mustard.
      • Pulse until finely ground, then continuously blend while drizzling in olive oil.


        4.  Get crispy:

        • Combine arugula pesto with roasted fennel and marinated fennel, top with chevre, orange segments, red onion, and Almond Rosemary State Bird Seed, and enjoy!


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