Spring Asparagus and Fennel Salad
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Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4 plates
 
A fresh salad with spring's best vegetables - fennel and asparagus. Hearty enough on it's own or top with your favorite protein!
Ingredients
  • 1 bunch of asparagus, washed and trimmed
  • 1 bulb of fennel, washed and sliced into ½" sections
  • 4 cups of arugula
  • 1 cup of barley, cooked
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
Instructions
  1. Preheat oven to 400 degrees
  2. Line a baking sheet with parchment paper
  3. Lay asparagus and fennel slices evenly on parchment paper
  4. Drizzle with olive oil, salt and pepper
  5. Bake for 20 minutes, flipping once
  6. Mix olive oil, lemon juice and apple cider vinegar for the dressing
  7. On a plate or bowl, make a bed of arugula, then sprinkle with cooked barley
  8. Cut asparagus into 2" sections and add to salad along with roasted fennel slices
  9. Toss with dressing and serve
Recipe by Nutrition Squeezed at https://nutritionsqueezed.com/spring-asparagus-and-fennel-salad/