Roasted Fennel, Apple, and Walnut Salad

• 2 medium fennel bulbs, trimmed and halved
• 1 large Granny Smith apple, diced
• 1/2 cup walnuts, toasted
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon honey
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons chopped fresh parsley

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss fennel halves with 1 tablespoon olive oil, salt, and pepper. Roast for 25 minutes until tender.
3. 3 While fennel roasts, toss diced apple with toasted walnuts.
4. 4 Whisk together lemon juice, honey, remaining olive oil, salt, and pepper in a small bowl.
5. 5 Let roasted fennel cool slightly, then slice thinly.
6. 6 Combine fennel slices, apple mixture, and feta cheese (if using) in a large bowl.
7. 7 Drizzle with vinaigrette and sprinkle with parsley.
8. 8 Toss gently to combine.

Equipment

• Baking sheet
• Mixing bowls
• Whisk

Variations

• Add a handful of dried cranberries for a touch of sweetness.
• Substitute pecans for walnuts for a different nutty flavor.

Substitutions

• Use another firm apple variety if Granny Smith isn't available.
• Substitute tahini for honey in the vinaigrette for a nuttier flavor.

Pairings

• Pairs well with a crisp sauvignon blanc or a hoppy IPA.
• Serve with a side of crusty sourdough bread.

Nutrition

Tips

• For extra flavor, sprinkle fennel with a pinch of red pepper flakes before roasting.
• Toast walnuts in a dry skillet over medium heat for about 3 minutes until fragrant.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Re-toss with additional vinaigrette before serving.

Freezing: Not recommended for freezing due to texture changes in fennel and apples.

Serving Suggestions

• Pair with grilled chicken or a hearty lentil soup for a complete meal.
• Serve with crusty bread on the side.

FAQ