Happy Valentine’s Day! Regardless of when you find this beauty, it was made with a labor of LOVE! Inspired by St. Valentine, but rather than a box full of chocolates, I’m gifting you a nutritious salad! I’ve mixed in the last of winter’s seasonal veggies with pink couscous – made with a natural dye from one of my favorite veggies! Can you guess which one? Fine, I’ll just tell you – beet! This will surely be a Valentine’s Day to remember.

Fun Facts about Fennel

Fennel and its seeds provide important nutrients, such as vitamin C, calcium, magnesium, potassium, and manganese.

Manganese, specifically, is important for enzyme activation, metabolism, cellular protection, bone development, blood sugar regulation, and wound healing. One fresh bulb of fennel includes 7% of the recommended daily value whereas fennel seeds includes 17%!

Now let’s talk about taste. It’s notorious for its “licorice” like taste, especially in seed form. Since licorice is one of those make or break tastes…I guarantee roasting fennel is the best way to go. It neutralizes the flavor significantly leaving only a sweet and then salty bite.

#Lettucebowandsay “I’ve fennel-y found the one…”

Roasted Fennel & Green Apple Salad + Red Wine Vinaigrette

Mixing in what's left of winter's seasonal veggies, this salad is a celebration on Valentine's Day and everyday.

Prep Time 15

Cook Time 20

Total Time 35

Equipment

Oven
Stove

Ingredients

Roast the Fennel:

2 Bulbs Fennel (cut into eighths & keep some of the ferns for garnish!)
Avocado Oil
Salt & Pepper

Pink your Pearl Couscous:

1 Cup Pearl Couscous (uncooked)
1 ½ Cup Water
1/2 Small Beet (red & shredded)
1/2 Lemon (juiced)
Salt & Pepper

Red Wine Vinaigrette (makes enough for a few salads):

1/2 Cup EVOO
1/2 Lemon (juiced)
2 Tbsp Red Wine Vinegar

Make the Salad with Love:

Spring Spinach Mix
Radicchio (inner stem removed & sliced)
Pink Pearl Couscous
Roasted Fennel
Green Apple (sliced – I used Granny Smith!)
Pistachios
Fennel Ferns
Red Wine Vinaigrette

Instructions

Roast the Fennel:

Preheat the oven to 425°F
Prep the fennel by removing the tops, bottoms and thick outer layer. Keep the ferns for garnish! Cut into eighths.
On a baking sheet with parchment paper gently scatter fennel (trying to keep together).
Drizzle avocado oil, salt & pepper.
Put in the oven and roast for ~20 minutes, flipping half-way through, or until fennel is soft and brown.

Pink your Pearl Couscous:

Bring water to a boil in a medium saucepan. Add couscous once boiling and reduce to medium heat.
Cook until all water is absorbed ~12-15 minutes.
Meanwhile, in a bowl combine the shredded beet, lemon juice, salt & pepper.
Once pearl couscous is cooked, drain water and add to bowl with other ingredients. Mix until pink!