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SkinnyMS

Roasted Asparagus and Fennel Salad

Power up with this crunchy and light salad that's simple to make and perfect for a summer afternoon.
Course: Dinner, Lunch, Salad
Cuisine: Universal
Keyword: Diabetic-Friendly, Gluten-Free, Low-Carb, Quick and Easy
Servings: 4 people
Calories: 242kcal
Author: SkinnyMs.

Ingredients

US Customary - Metric
  • 2 bulbs fennel outer removed and quartered
  • 4 tablespoons extra virgin olive oil
  • 1 asparagus bunch thin, trimmed
  • 8 ounces arugula
  • 1 lemon juiced
  • salt and pepper to taste.

Instructions

  • Preheat oven to 400 degrees. In a bowl, toss fennel and oil together. Season and place on a sheet pan. In a separate bowl, toss asparagus and oil together, season and place on a separate sheet pan. Roast each until browned and tender.
  • Place the desired amount of arugula on a plate and top with fennel and asparagus. Top with more arugula, if desired.
  • Garnish with fennel fronds, lemon zest, or parmesan cheese if desired.

Nutrition

Calories: 242kcal | Carbohydrates: 11g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Sodium: 150mg | Fiber: 5g | Sugar: 1g |
SmartPoints (Freestyle): 8
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SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8