Roasted apple & fennel salad with toasted hazelnuts & goat cheese
Indulge in the harmonious blend of roasted apple and fennel, tossed with crunchy toasted hazelnuts and creamy goat cheese in this delectable salad.
Ingredients:
- 3 baking apples (those that retain their structure when baked like Granny Smith, Honeycrisp, Jonagold, Pinklady, etc.)
- 2 fennel bulbs with fronds
- Extra virgin olive oil
- Salt and pepper
- 1 pinch red pepper flakes
- 1 handful mint leaves
- 4 scallions, thinly sliced
- 1/2 cup hazelnuts, toasted, peeled and chopped
- 110g fresh goat cheese, crumbled (crumbled mild blue cheese would be delicious as well)
- 1 lemon, zest and juice
Instructions:
- Preheat the oven to 425*F. Slice the fennel bulbs into 1-inch wedges, keeping the fennel fronds aside for later. Cut the apples into wedges of similar sizes. Place the fennel on one baking sheet lined with parchment paper, and the apples on another. Drizzle olive oil generously over both, season with salt, freshly ground black pepper, and a touch of red pepper flakes. Bake the apple tray for 15 to 20 minutes, and the fennel tray for approximately 30 minutes, turning them over halfway through, until they are caramelized, golden, and tender. Take them out of the oven and let them cool on the baking sheets.While the ingredients are roasting, prepare mint leaves and fennel fronds. Cut scallions into slices. Toast, peel, and chop hazelnuts. Crumble the goat cheese.To complete the dish, carefully arrange the roasted apples, roasted fennel, mint leaves, fennel fronds, sliced scallions, toasted hazelnuts, and crumbled goat cheese in layers on a shallow serving platter. Grate the zest of 1 lemon over the top and drizzle the entire dish with lemon juice and a splash of high-quality extra virgin olive oil. Enjoy this hearty salad on its own or as a side dish with roasted pork or chicken.
Summary:
- Calories: 1371 kcal
- Fat: 86 g
- Protein: 41 g
- Carbs: 136 g
- Potassium: 3387 mg
- Magnesium: 267 mg