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Roasted Fennel and Baby Kale Pasta Salad



1 lb. Bow tie pasta
5 oz. Baby Kale
1 head Fresh fennel, cored and shaved
11 oz. can Mandarin oranges, drained
1 whole Red onion, thinly sliced
1 whole  Shallot, chopped
3 cloves Garlic, chopped
1 jar Robert Rothschild Farm Citrus Chardonnay Sauce
2 Tbsp. Extra-virgin olive oil
2 Tbsp. Kosher salt, for pasta water



Bring a pot of water to a boil, cook pasta just to al dente. Drain and let cool.

In a medium sized skillet, over high heat add the olive oil to a large skillet. Once hot, add the garlic and shallot. Let cook for 30 seconds and then add shaved fennel to the pan. Let fennel sear in the pan and caramelize. After about 3-5 minutes stir fennel and let other side sear. Once the fennel is completely seared and brown all over, remove from heat and let cool.

In a large bowl, combine all ingredients and stir until well incorporated. Season with salt and pepper to taste. Serve chilled and refrigerate any leftovers.

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