Honey Roasted Fennel, Pumpkin, Walnuts, & Crispy Bacon Spinach Salad with crumbling feta, drizzled in garlic oil dressing. It is literally a wondrous concoction, an epic roast veggie salad with so much flavour, your mouth will be having a party after just one bite. A fabulous dish for a mid week feed, fancy dinner for girls night, a nutritious winter salad full of good colourful greens, that will be sure to stuff your full of iron (thanks to spinach), protein (walnuts & bacon), good fats (feta) and vitamins thanks to the fennel and pumpkin. You know they say the more colourful your food, the better it is for you.
Hope you enjoy.
1 Fennel, cut into 8ths
1/4 Pumpkin, skin left on, roughly chopped into squares
5 Rashes Smokey Bacon, chopped into lardons
1 Cup Walnuts
Lg Handful Spinach salad, washed
1 Cup Feta, crumbled
For the dressing:
1/4 Cup Garlic Oil
1/3 Cup Apple Cider Vinegar
1 Tbsp Sugar
Salt & Pepper
1. Turn oven to 180c, in a large baking tray lined with baking paper, place fennel and pumpkin and sprinkle with oil, salt, pepper and a drizzle of honey. Pop in over for 30 minutes until soft and browning.
2. In a large frying pan, heat a glug of olive oil, add bacon lardons and fry until crispy, add the walnuts, lightly toast in the bacon fat. Just before removing from heat, drizzle honey and toss. Place to one side.
3. In a large salad bowl, lay spinach and add walnuts, feta and bacon and toss through. Once pumpkin and fennel is roasted and crispy. Add to salad. Sprinkle with a little more feta and you are good to go.
4. For the dressing mix together, garlic oil (this was pre bought garlic oil, you can just add a clove to oil) vinegar, sugar, salt & pepper. Season to taste. Drizzle over the top of salad.