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Warm Roasted Fennel Salad With Peppers, Chorizo & Orange Recipe

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4.1 from 10 reviews

A vibrant and flavorful warm roasted fennel salad featuring sweet roasted onions and red bell peppers, spicy Spanish chorizo, and a fresh citrus kick from orange juice and zest. Perfect as a hearty appetizer or light main course, this 40-minute recipe combines savory, sweet, and bright flavors in a simple oven-roasted dish.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 2 onions, thinly sliced
  • 2 fennel bulbs, thinly sliced
  • 2 red bell peppers, thinly sliced, seeds and skin removed

Other Ingredients

  • 1 orange (juice and zest)
  • 100 grams Spanish chorizo sausage, cut into cubes
  • 2 tbsp fresh parsley, chopped
  • Salt and pepper, to taste
  • 2 tbsp olive oil (implied for drizzling over vegetables)

Instructions

  1. Preheat Oven: Preheat your oven to 175C (350F) to prepare for roasting the vegetables and chorizo, ensuring an even cooking temperature.
  2. Prepare Vegetables: Thinly slice the onions, fennel bulbs, and red bell peppers, removing any seeds, skin, or leaves. Place all the sliced vegetables into an oven-proof baking dish and drizzle with olive oil to help them roast evenly and develop flavor.
  3. Roast Vegetables: Place the baking dish with the vegetables in the oven and roast for 20 minutes. After this initial roasting, toss the vegetables gently to promote even cooking.
  4. Add Chorizo: Scatter the cubed Spanish chorizo evenly over the partially roasted vegetables. Return the baking dish to the oven and continue roasting for an additional 10-15 minutes until vegetables are tender and the chorizo is cooked through and slightly crispy.
  5. Finish Salad: Remove the dish from the oven. Squeeze fresh orange juice over the roasted ingredients and grate orange zest on top to add brightness and a fresh citrus aroma.
  6. Season and Serve: Season the salad with salt and pepper to taste. Garnish with freshly chopped parsley for color and a burst of herbal freshness. Serve warm to enjoy the full depth of flavors.

Notes

  • For a milder flavor, remove the seeds from the red bell peppers carefully before roasting.
  • Use fresh orange juice and zest for the best citrus flavor rather than bottled juice.
  • You can substitute Spanish chorizo with any cured sausage if unavailable, but chorizo adds a distinctive smoky and spicy note.
  • This salad can be served warm as a side dish or a light main course with crusty bread.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: Spanish

Find it online: https://recipesvibe.com/warm-roasted-fennel-salad-with-peppers-chorizo-and-orange-recipe/