Name: Roasted Fennel-Quinoa Salad with Arugula, Dates, Pistachios & Feta
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; 710 ml chicken or vegetable broth; 1 ½ (113 g) pkgs crumbled feta cheese; 6 fennel bulbs; 1 small bunch fresh dill; 1 ½ lemons; 1 cup medjool dates, pitted; 1 cup pistachios, unsalted; 1 ½ cups quinoa; 1 ½ bunches radish; black pepper; crushed red pepper; extra virgin olive oil; pure maple syrup; salt

Roasted Fennel-Quinoa Salad with Arugula, Dates, Pistachios & FetaRoasted Fennel-Quinoa Salad with Arugula, Dates, Pistachios & Feta — a 45-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

710 ml chicken or vegetable broth

1 ½ (113 g) pkgs crumbled feta cheese

6 fennel bulbs

1 small bunch fresh dill

1 ½ lemons

1 cup medjool dates, pitted

1 cup pistachios, unsalted

1 ½ cups quinoa

1 ½ bunches radish

black pepper

crushed red pepper

extra virgin olive oil

pure maple syrup

salt

Instructions

Preheat oven to 220°C (425°F).

In a medium saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Trim off root end and stalks of the fennel, leaving only the white bulbs. Halve fennel bulbs lengthwise, then slice crosswise into thin half-moons. Divide between two large baking sheet pans, drizzle with oil, then season with salt and pepper. Stir to combine and spread out in an even layer.

Place fennel in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until slightly browned and tender, 20-25 minutes. Remove from oven and set aside to cool, about 5 minutes.

Meanwhile, juice lemons into a large bowl. Add oil, maple syrup, and spices, then whisk to combine the dressing.

Trim and halve radishes, then slice crosswise into thin half-moons. Add to the bowl with the dressing.

Shave dill leaves off the stems; discard stems and roughly chop the leaves. Add to the bowl.

Roughly chop dates and pistachios. Add both to the bowl.

Transfer the cooked quinoa to a third large baking sheet. Spread out in an even layer and let cool for 5 minutes.

Add cooled fennel and quinoa to the bowl, along with arugula and feta, then toss to combine the salad.

To serve, divide salad between plates or bowls. Enjoy!

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