{Guest Post//Recipe} #SelfCare Salad: Fennel Citrus Salad w/ Pistachios

Home / News / {Guest Post//Recipe} #SelfCare Salad: Fennel Citrus Salad w/ Pistachios

With the rise of Galentine’s Day and the Self Love movement, we wanted to share something  decidedly not flowers or chocolates today (I mean, if you have them en route, who are we stop you #becausechocolate). But something drop-dead sexy that also nourishes? This feels like more our speed this year.

So here is your Valentine’s Day gift from us: a stunning salad for one. Pour a glass of wine and throw on your favourite music while you whisk away like the capable and self-loving grown-ass adult that you are! 2017 is all about self-care. Read more tips on how to start your self-care ritual this Sunday in our recent blog post by lifestyle blogger Jocelynne Flor! 

Fennel Citrus Salad w/ Pistachios

This recipe can absolutely be doubled for two or more people and is delicious served with a light-tasting protein like tofu, tempeh or even roasted fish.

Ingredients

  • 1 bulb fennel

  • Baby spinach

  • 1 blood orange – segmented with juice reserved

  • 1 ruby red grapefruit – segmented with juice reserved

  • 2 tablespoons roasted pistachios – shelled and crushed

  • Extra Virgin Olive Oil (EVOO)

  • 1 tsp balsamic vinegar

  • 1 tsp whole-grain mustard

  • 1 tsp lemon juice

  • ½ teaspoon pure, organic maple syrup

  • Salt and pepper to taste

Method

  • Preheat oven to 325F. Trim and discard the tops of the fennel bulb, reserving the fronds for garnish. Cut fennel into 0.25” slices and lay flat in a roasting tray. Drizzle with EVOO and season with salt and pepper. Roast for 45minutes or until softened and the edges are golden – flip halfway.

  • Segment the orange and grapefruit and reserve the juices – set aside.

  • In a small bowl, prepare the vinaigrette by combining 1 tsp balsamic vinegar, 3 tsp EVOO, 1 tsp whole-grain mustard, 1 tsp grapefruit juice, 1 tsp blood orange juice, 1 tsp lemon juice and a pinch each of salt and pepper.

  • Arrange the roasted fennel overtop a bed of baby spinach. Add grapefruit and blood orange segments. Garnish with crushed pistachio and fennel fronds. Drizzle the salad with the balsamic-citrus vinaigrette and enjoy with a glass of your favourite white wine.

Ronny Joseph of Primal Gourmet created this beautiful recipe for Fennel Citrus Salad w/ Pistachios to help us bring a little more healthy love in to our lives! If you’re looking for more healthy paleo recipes for foodies, make sure to check out his website cookprimalgourmet.com and follow him on Instagram @primal_gourmet!


 

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    • […] Fennel and Citrus Salad with Pistachio was originally developed for my friends at ELXR Juice Lab. As usual, they challenged me to create a delicious and inspiring Paleo and Vegan recipe. They also […]

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