Sweet roasted fennel, bright citrus, fresh herbs, and crunchy Fennel Sauerkraut come together in this vibrant salad that's simple to make but packed with flavour
If you're a fennel lover, this one's for you!!
We've taken fennel in two forms and let it do what it does best. Fresh fennel is roasted until golden and caramelised, bringing out its natural sweetness, while our Fennel Sauerkraut adds brightness, crunch, and a fresh tangy contrast.
Combined with juicy orange segments, herb butter, crunchy pistachios, and pomegranet, the result is a salad that's layered with flavour and texture while still feeling light and fresh.
What makes this recipe work so well is the balance. Roasting softens and sweetens the fennel, the herb butter adds richness, and the sauerkraut cuts through both with acidity and crunch. Alongside the citrus, it lifts the entire dish and keeps every bite feeling vibrant.
It's also a great recipe for entertaining. Served on a large platter, it looks beautiful on the table and can be enjoyed warm or at room temperature, making it perfect for sharing.
And if you've only ever thought of sauerkraut as something to serve on the side, this recipe offers a different perspective. Here, it's an ingredient in its own right, bringing flavour, texture, and balance to every forkful.
Whether served as part of a larger spread or enjoyed on its own, this is a simple seasonal recipe that celebrates fennel in all the right ways.
Ingredients
For the Roasted Fennel
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2 fennel bulbs
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Olive oil
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Salt and pepper
For the Herb Butter
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3 tbsp butter
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2 tbsp fresh dill, finely chopped
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1 tbsp fresh parsley, finely chopped
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Small handful fresh mint, finely chopped
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Zest of 1 orange
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Salt and pepper, to taste
For the Salad
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1 orange, peeled and segmented
To Finish
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Handful pistachios, roughly chopped
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Reserved fennel fronds
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Olive oil
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Extra salt and pepper
- Pomegranate
Instructions
1. Roast the fennel
Preheat the oven to 180°C (350°F).
Trim the fennel bulbs, reserving the fronds for later. Cut each bulb into wedges and place on a baking tray. Drizzle generously with olive oil and season with salt and pepper.
Roast for around 50 minutes, turning halfway through, until tender and caramelised around the edges.
2. Make the herb butter
While the fennel is roasting, combine the softened butter, dill, parsley, mint, orange zest, salt, and pepper in a small bowl. Mix until smooth and well combined.
3. Assemble the salad
Arrange the warm roasted fennel on a serving platter and spoon over the herb butter while the fennel is still warm, allowing it to melt slightly into the vegetables.
Top with the orange segments and a generous spoonful of Wild Root Pantry Sauerkraut.
4. Finish and serve
Scatter over the pistachios, reserved fennel fronds and pomegranate
Finish with a drizzle of olive oil and a final pinch of salt and pepper.
Serve warm or at room temperature as a side dish, light lunch, or part of a larger sharing spread.
