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Roasted Fennel Salad

With Goldenberry Dressing

Goldenberry powder turns a normal salad dressing into a unique, nutrient-dense, flavorful experience. Though it has a knack for going with many vegetables, when combined with sweet fennel and peppery watercress in this stunning starter salad, the goldenberry really shines.


1½ Tbsp Navitas Naturals Goldenberry Powder
1½ Tbsp Olive Oil
1 Tbsp Red Wine Vinegar
1 Tbsp Maple Syrup
½ Tbsp Dijon Mustard
2 Fennel Bulbs, stems trimmed with fronts reserved, and bulbs cut into eighths olive oil
2 bunches Watercress, stems trimmed off
¼ Cup fresh Tarragon Leaves, minced
4 Mandarin Oranges, peeled, pith removed, and separated into wedges
Sea Salt and freshly Ground Black Pepper


To make the dressing: 
Whisk together the goldenberry powder, oil, vinegar, syrup and mustard together with a pinch of sea salt in a small mixing bowl. 

To make the salad: 
Preheat the oven to 425 degrees F.
Place the fennel in a baking dish. Drizzle with olive oil, and season with salt and pepper –toss to combine. Roast for 35-40 minutes, tossing halfway through, or until fennel is carmelized in color. Remove from the oven and cool to room temperature. 
In a large salad bowl, gently toss the watercress, oranges, and tarragon together with as much dressing as desired. Transfer to serving plates, top with a few slices of roasted fennel, and arrange a few fresh fennel fronds on top.

Yield: 4 Servings

Submitted By

Julie Morris