February Recipes

Roasted Strawberry and Fennel Salad

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Roasted Strawberry Fennel Salad
Hands On:
30 minutes
Total Time:
40 minutes


  • 1 medium fennel bulb, cored and thinly sliced; reserve fronds for garnish
  • 1 tbsp plus ¼ cup Gustare Vita extra virgin olive oil, divided
  • ½ tsp coarsely ground Hy-Vee Himalayan pink salt, divided
  • ½ tsp coarsely ground Hy-Vee black pepper, divided
  • 2 cups Hy-Vee Short Cuts strawberries, halved lengthwise
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • 1 tbsp Gustare Vita white balsamic vinegar
  • 1 tbsp Hy-Vee honey
  • 1 ½ tsp Hy-Vee vanilla extract
  • 6 cups organic spring mix baby lettuces and baby greens blend
  • 1 cup Hy-Vee Short Cuts honeydew, sliced
  • Roasted and salted shelled pistachios, for garnish
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Preheat oven to 425°. Line a large rimmed baking pan with foil; spray with nonstick spray.
Toss fennel, 1 Tbsp. olive oil, ¼ tsp. salt and ¼ tsp. pepper in a medium bowl until coated. Spread evenly in half of the prepared baking pan. Place strawberries, cut sides down, in other half of pan.
Roast fennel and strawberries for 8 to 10 minutes or until tender and lightly browned (do not stir). Cool slightly.
Meanwhile, combine lemon zest and juice, vinegar, honey, vanilla and remaining ¼ tsp. salt and ¼ tsp. pepper in a small bowl. Gradually whisk in remaining ¼ cup olive oil until combined.
Combine mixed greens, roasted fennel and strawberries and honeydew in a large serving bowl. Drizzle with 2 Tbsp. dressing; gently toss to coat.
Garnish with fennel fronds and pistachios, if desired. Serve with remaining dressing.

Nutrition Facts

Serves: 6
Amount Per Serving
% Daily Value*
Total Fat: 12g 15%
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 200mg 9%
Total Carbohydrate: 15g 5%
Dietary Fiber: 3g 11%
Sugars: 10g 20%
Protein: 1g 2%

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