Warm Mixed Grain Salad Recipe with Roasted Fennel and Dandelion Greens
This warm mixed grain salad recipe is oh-so-delicious for lunch and is topped with yummy roasted fennel and dandelion greens!
- 4 cups mixed grains/ancient grains cooked
- 1/2 cup dandelion greens (or arugula) chopped
- 1 lemon zested
- 2 tbsp lemon juice
- to taste parmesan shaved
- 1/2 cup Castelvetrano olives pitted and crushed
- 1 medium bulb fennel tops removed and sliced into 1/4 inch pieces
- olive oil
- to taste salt and pepper
Prepare the grains of your choice according to the packaging and set them aside. For additional flavor, cook with vegetable broth instead of water.
Preheat oven to 425 degrees.
Slice and prepare fennel, then toss in olive oil. Salt and pepper to taste, then spread out onto a parchment-lined baking sheet.
Roast the fennel for about 15 to 20 minutes, flipping the pieces halfway through. Once the fennel is done roasting, set it aside to allow it to cool slightly.
Zest the lemon over the reserved grain mixture along with the fennel, shaved parmesan cheese, and crushed olive. Next, salt and pepper to taste and toss in the dandelion greens and lemon juice.
Calories: 626kcalCarbohydrates: 128gProtein: 25gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 310mgPotassium: 1005mgFiber: 13gSugar: 5gVitamin A: 880IUVitamin C: 27mgCalcium: 91mgIron: 4mg