A great fall appetizer, or if you’d like to call it a rustic salad, I’d be okay with that too. Roasted fennel and apples, with cranberries, walnuts, and honey. Tart, sweet, crunchy, and acidic, all at once, just a delicious way to enjoy the bounty of the beginning of the colder season.
From my cookbook NORTH – Scandinavianish Cooking.
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Roasted Fennel and Apples with Cranberries and Walnuts
- Total Time: 50 minutes
- Yield: Serves 4
Description
A great fall appetizer, or if you’d like to call it a rustic salad, I’d be okay with that too. Roasted fennel and apples, with cranberries, walnuts, and honey.
Ingredients
For the Salad
- 2 medium fennel bulbs, cut into thin wedges
- 2 medium apples, cut into thick wedges
- 1 cup fresh cranberries
- 1/2 cup walnuts, roughly chopped
- 3 tbsp olive oil, divided
- 1 tbsp honey
- 1 tsp sea salt
- 1/2 tsp black pepper
- Shaved Parmesan, for garnish
For the Vinaigrette
- 2 tbsp apple cider vinegar
- 3 tbsp extra virgin oil
- 1 tbsp whole grain mustard
- 1 tbsp dill, finely chopped
- 1 tsp horseradish, grated
- Salt and pepper, to taste
Instructions
Preheat the oven to 375°F (190°C).
Toss the fennel wedges with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet.
Coat cranberries with 1 tbsp olive oil. Add to the baking sheet with fennel. Roast for
15-20 minutes until fennel is tender and cranberries are softened.
In another bowl, toss apple wedges with remaining olive oil and honey. Add to the baking sheet, and roast for an additional
10-15 minutes until apples are tender and lightly caramelized.
Toast walnuts in a small pan over medium heat for 3-4 minutes until golden.
For the Vinaigrette, Whisk Together Apple Cider Vinegar, Olive Oil, Mustard, Dill, and Horseradish. Season with Salt and Pepper.
Arrange roasted fennel, apples, and cranberries on a serving platter. Sprinkle with toasted walnuts and shaved Parmesan.
Drizzle the vinaigrette over the salad just before serving.
Notes
- The fennel and cranberries go in first, for 15 to 20 minutes at 375°F. The apples need only 10 to 15, so they join late and stay tender instead of collapsing.
- Coat the cranberries in a little oil before they go on the baking sheet, and toast the walnuts in a small pan for 3 to 4 minutes until golden.
- Dress with the vinaigrette just before serving. It works straight from the oven or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Recipes
- Cuisine: Nordic
Nutrition
- Serving Size: 1 serving
- Calories: 406
- Fat: 31 g
- Carbohydrates: 28 g
- Protein: 7 g
Frequently Asked Questions
Why are the apples added later than the fennel?
The fennel and cranberries roast for 15 to 20 minutes first. The apples only need 10 to 15, so adding them at the end leaves them tender and lightly caramelized rather than collapsed.
Is this served warm or cold?
Either. The vinaigrette goes over just before serving, so it works straight from the oven or at room temperature.
What is in the vinaigrette?
2 tablespoons apple cider vinegar, 3 tablespoons extra virgin olive oil, 1 tablespoon whole grain mustard, 1 tablespoon finely chopped dill and 1 teaspoon grated horseradish, seasoned with salt and pepper.
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