Molly Stevens' Roasted Fennel, Red Onion, and Orange Salad

Name: Molly Stevens' Roasted Fennel, Red Onion, and Orange Salad
Cuisine: American
Ingredients: 1 large or 2 small fennel bulbs (about 1 pound untrimmed); 1 medium red onion; 1 small navel orange, scrubbed; 2 tablespoon extra-virgin olive oil, plus more for drizzling; Kosher salt and freshly ground pepper

Instructions

Three of our winter standbys -- an orange, an onion, and a fennel bulb -- walk into an oven together, and morph into a warm winter salad that virtually dresses itself. Adapted slightly from All About Roasting: A New Approach to A Classic Art (W.W. Norton and Company, 2011).

Updated at: Sat, 16 Aug 2025 04:35:56 GMT