Roasted Fennel Salad with Spinach and Parmesan
This roasted fennel salad tosses caramelized Parmesan fennel with spinach, arugula, and red onion in a lemony vinaigrette. A bright fall and winter salad.
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Cooking tools:
- Baking sheet
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Aluminum foil
- Parchment paper
- Whisk
- Tongs
- Colander
- Salad spinner
Ingredients
- 2 large fennel bulbs ((trimmed and sliced into thick wedges))
- 6 tablespoons olive oil ((divided))
- Kosher salt and freshly ground black pepper ((to taste))
- ¼ cup finely grated Parmesan
- 2 tablespoons fresh lemon juice
- 1 tablespoon rice or white wine vinegar
- 2 cups baby spinach
- 2 cups baby arugula
- ½ red onion ((thinly sliced))
- ½ cup pepitas ((hulled pumpkin seeds; optional))
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