Molly Stevens' Roasted Fennel, Red Onion, and Orange Salad

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Ingredients

  •   1 large or 2 small fennel bulbs (about 1 pound untrimmed)
  •   1 medium red onion
  •   1 small navel orange, scrubbed
  •   2 tablespoons extra-virgin olive oil, plus more for drizzling
  •   Kosher salt and freshly ground pepper

Instructions

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