Roasted Fennel Salad with Spinach and Parmesan — The Mom 100

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))