Arugula and Burrata Salad (Edit recipe)

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I know fennel can be intimidating or maybe you haven't had roasted fennel bulb before. Roasting gives it a sweet and nutty flavor; it doesn't have the licorice flavor associated with fennel seeds. I have started doubling this recipe to eat it throughout the week. This is an easy salad recipe, but it's so good. I have been eating this every day for the last week and just can't get enough

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Original Recipe

PREP TIME

5 minutes

COOK TIME

15 minutes

INGREDIENTS

9

Serves: 2

Ingredients

4 cup Arugula
1 head Fennel, top removed, bulb thinly sliced
2 Tbsp Pistachios, Raw, roughly chopped
0.25 cup Pomegranate, seeds
8 oz Burrata
1.5 Tbsp Extra Virgin Olive Oil
0.75 tsp Sea Salt
0.25 tsp Black Pepper
1 Tbsp Balsamic Vinegar, agaed or a glaze is best

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
Toss the sliced fennel bulb in 1 tablespoon olive oil, ½ teaspoon sea salt, and ¼ tsp black pepper. Place the fennel in a single layer on the parchment-lined sheet pan and roast for 15-20 minutes. The fennel should be slightly caramelized and soft when it is done.
In a medium bowl, add the arugula, roasted fennel, 2 teaspoons olive oil, ¼ teaspoon sea salt, and 1/8 teaspoon black pepper. Toss everything together until it\'s thoroughly mixed.
Divide the arugula mixture between two bowls and top equally with the pistachios, pomegranate seeds, and burrata.
Drizzle each salad with the desired amount of aged balsamic vinegar, and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	494
Fat:	42 g
Carbohydrates:	12 g
Protein:	16 g
Cholesterol:	82 g
Sodium:	891 mg
Fiber:	1 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.