Arugula and Burrata Salad (Edit recipe)

Head Shot:Spoons N Spices
  • 151 recipes
  • |
  • 29 followers
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

PREP TIME

5 minutes

COOK TIME

15 minutes

INGREDIENTS

9

Serves: 2

decrease servingsincrease servings

Ingredients

Get Ingredients with

Process

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
  1. Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
  2. 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.
  3. 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.
  4. Divide the arugula mixture between two bowls and top equally with the pistachios, pomegranate seeds, and burrata.
  5. Drizzle each salad with the desired amount of aged balsamic vinegar, and enjoy!

Add a Note

My Notes:

Add a Note

About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:436
Fat:39 g
Carbohydrates:7 g
Protein:15 g
Cholesterol:82 g
Sodium:890 mg
Fiber:1 g
Sugars:3 g
Sugar Alcohol:0 g
Calculated per serving.
Coconut Free Egg Free Gluten Free Grain Free Nightshade Free Pescetarian Salads Shellfish Free Sugar Alcohol Free Vegetarian

Never Miss a Bite

Get recipes delivered to your inbox every week

Leave a Reply