FOR THE ROASTED FENNEL

1. Preheat the oven to 400F
2. Line a large baking sheet with parchment paper ( you may need 2 baking sheets depending on the size of the fennel)
3. Cut off the fennel fronds. Cut the fennel in half vertically, and slice each half in 1/4" thick slices. Transfer them to a bowl
4. Add the olive oil and salt and toss well, making sure the fennel gets well coated. Arrange on the lined baking sheet and bake for 40 minutes or until tender

FOR THE CARAMELIZED PUMPKIN SEEDS (PEPITAS)

1. While fennel is cooking, combine the pumpkin seeds, maple syrup, salt, pepper and oil in a bowl and toss well. Transfer them to a skillet and cook over medium heat until golden. Let them cool

FOR THE RED CABBAGE

1. Heat the olive oil in a large skillet over medium heat. Add the cabbage, orange juice, salt and pepper, and cook for 3-5 minutes or until slightly tender (cook for longer if you prefer a more tender consistency)
2. Transfer the cooked cabbage to a large bowl and top with roasted fennel and pumpkin seeds
3. You may squeeze a little fresh lemon to the salad or add some balsamic vinegar or balsamic glaze