Roasted Curried Fennel Salad with Grapefruit & Toasted Walnuts

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What a whirlwind of a week/weekend I had! From friends and work events in NYC most of last week to weekend visitors in Chicago, I have been one busy lady lately. This weekend we celebrated a friend's birthday at Butterfly Sushi Bar in the West Loop of Chicago, which I was really impressed with, we hit up an awkward neighborhood DJ party, and then had friends over yesterday and cooked up a bunch of Mexican food to celebrate Cinco de Mayo! Despite all of our plans, I did somehow manage to get a little cooking time in this weekend, which is always nice because it's my chill out me time that I can't live without. Oh, and then I found this video that kept me entertained for most of the weekend. Just my kind of humor :). If you follow me on Facebook then you've probably already seen this, and if you don't follow me then click the button to the right and please do so!

This recipe was one of my random throw it together last minute genius creations. I just love when things work out like that. I knew I wanted to make something with grapefruit, because I've noticed that it's so hot right now – I swear every restaurant we've been to in the last few months has worked grapefruit into their menu somehow. There was something about how the slightly sweet and bitterness of the grapefruit combined perfectly with the smokey flavor of the roasted curried fennel. The peppery flavor of the arugula really provided a solid base for the dish, and the toasted walnuts (I love any kind of toasted nut, yumyumyum) and the creaminess of the avocado were really the icing on the cake.

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I will make one suggestion that I regret not doing…cover your baking sheet with foil before seasoning the fennel. The curry powder definitely stained mine :(. Lesson learned.

Ingredients: Serves 2 people
1/2 grapefruit, peeled in cut into bite-sized cubes
1/2 avocado, thinly sliced
Handful of walnuts, toasted
For Fennel:
1/2 bulb of fennel, thinly sliced
Olive oil
Paprika
Curry powder
Salt
For Arugula:
Roughly 4 cups arugula
2 tbsp olive oil (or 1 per salad)
Splash of rice vinegar, per salad
Salt to taste
Garnish: Fennel sprigs

Directions:

  • Preheat oven to 425ºF
  • Slice up fennel 
  • Cover a baking sheet with aluminum foil and spray with a little cooking spray
  • Transfer fennel over to baking sheet and brush with olive oil
  • Season with a little salt, paprika and curry powder
  • Pop in oven and bake for about 10-15 minutes
  • Meanwhile, spray a small frying pan and toast walnuts for a few minutes (you'll be able to smell them when they're ready) – keep a close eye on them so they don't burn
  • Peel grapefruit and cube
  • Slice avocado
  • Toss arugula with olive oil, rice vinegar and salt
  • Chop up toasted walnuts
  • Remove fennel from oven and start building your salad in this order: arugula, avocado, grapefruit, walnuts, and top with fennel and garnish
  • Serve!

Roasted Curried Fennel Salad with Grapefruit & Toasted Walnuts Recipe Reel:

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