Roasted fennel green salad with eggs

A nice combination of raw and cooked veggies

When making a lunch salad, I'm always looking for a combination of raw and cooked vegetables, some protein and good fat. This salad is simple and light yet super nourishing and energising. 

30 min
4 persons

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3 medium size fennels
Olive oil
Salt and freshly ground black pepper
4 free range organic eggs
About 100 gr. of a mixed salad leaves and lettuce
1/2 a cup walnuts
For the dressing:
1 tbsp fresh lemon juice
4 tbsp virgin olive oil
1 tsp good quality mustard
1 tsp raw honey
1/2 tsp salt, freshly ground black pepper
1-2 tbsp finely chopped chives


  1. Preheat the oven to 190 degrees. Prepare a baking tray with baking parchment. 
  2. Wash the fennels well (also in between the layers), remove the tops and bottoms. Cut into quarters, lengthwise, and remove the hard core. Slice into wedges and lay on the prepared baking tray. Drizzle with a little olive oil and sprinkle with salt and pepper. Place in the oven and bake for 20-25 minutes until they turn golden brown and soft.
  3. While the fennels are in the oven, arrange the salad leaves in a broad salad bowl. Cook the eggs to your favourite consistency.
  4. Make the dressing: whisk all the dressing ingredients in a small bowl to a creamy texture. 
  5. Once the fennels are ready, let them cool a bit and then lay them on the salad leaves. Peel the eggs, cut in halves and lay on the salad. Drizzle the dressing on the salad and add the walnuts.  Enjoy!

Tip 1: if you are going to pack this salad to take to work, pack the nuts in a separate container and the dressing in a small jar, this way your salad with keep all the nice textures. 

Tip 2: baking the fennels, cooking the eggs and preparing the dressing can be done the night before, then assembling the salad is a few minutes task. 

Hi! My name is Galit Hahn, certified nutritionist an one of the nutrition experts of Renewmyday. 

Let me be your guide bringing an indulging culinary world backed with nutritional science and a deeper understanding of the connection between the food we eat and our physical, mental and even spiritual wellbeing.

I hope you will be inspired by my recipes! 

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