Roasted Tomato and Fennel Salad
Want an easy way to get a bunch of vegetables in one meal? This is a great salad recipe that will do just that.
Ingredients
1 (7 oz) bag(s) arugula
5 carrot(s) (chopped)
1 bulb(s) fennel (cored and sliced)
5 clove(s) garlic
2 onion(s) (sweet) (sliced)
8 tomato(es) (quartered)
2 (15 oz) can(s) white beans (drained & rinsed)
Coconut oil
½ tsp dulse
Black pepper (to taste)
Red pepper (to taste)
Instructions
- Gather your things and preheat oven to 400.
- Chop the carrots, peel garlic, slice fennel, and onions.
- Place carrots, garlic, fennel, and onions in a baking dish and lightly drizzle some coconut oil over vegetables. Season with dulse, black pepper, and red pepper to taste.
- Place in oven and roast (for about 20 min or so).
- While the veggies are roasting, cut the tomatoes and rinse the beans.
- Stir the beans and tomatoes into the baking dish and roast until tomatoes are soft (another 20 min or so).
- While all the veggies are roasting, prepare each place with the bed of arugula.
- When vegetables are done, top each plate with veggies and serve.
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