Roasted Fennel and Carrot Salad
Fall colors shine through in this sweet and tangy salad with homemade dressing. The carrots and fennel can be roasted a day ahead of time.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.
Ingredients
- 16 medium carrots, scrubbed with stems trimmed
- ½ cup balsamic vinegar
- ¼ cup maple syrup
- 1½ teaspoons Dijon-style mustard
- 2 small fennel bulbs, cored
- 4 blood oranges, supremed
- ½ small red onion, thinly sliced
- 6 cups romaine lettuce, cut into 1-inch dice (6 ounces)
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons pine nuts
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