Roasted Potato and Fennel Salad - PCOS-Friendly Recipe
This Roasted Potato and Fennel Salad is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 2 fennel bulbs, cut into 1-inch chunks
- 1 (5 lb) bag red potatoes, cut into 1-inch chunks
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper, ground
- 1/2 cup mayonnaise
- 3 tablespoons fresh chives, minced
- 1 tablespoon fresh parsley, minced
Instructions
- Preheat the oven to 425 °F. Line a rimmed baking sheet with aluminum foil.
- Combine the potatoes, fennel, olive oil, salt and pepper in a large bowl. Spread the mixture in a single layer on the prepared baking sheet. Bake until the potatoes are tender and lightly browned, about 25 minutes. Cool, about 30 minutes.
- Combine the mayonnaise, chives and parsley in a large bowl. Add the cooled potato mixture, tossing gently to combine. Serve immediately, or cover and chill up to 3 days.
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Frequently Asked Questions
Yes, this Roasted Potato and Fennel Salad recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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