Roasted Apple & Fennel Salad With Toasted Hazelnuts & Goat Cheese Recipe

Name: Roasted Apple & Fennel Salad With Toasted Hazelnuts & Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 4 ounces fresh goat cheese, crumbled (crumbled mild blue cheese would be delicious as well); 1 lemon, zest and juice

Servings: persons

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
4 ounces fresh goat cheese, crumbled (crumbled mild blue cheese would be delicious as well)
1 lemon, zest and juice

1
Preheat the oven to 425*F. Cut the fennel bulbs into 1-inch wedges, reserving the fennel fronds for finishing the salad. Cut the apples into similarly sized wedges. Spread the fennel on one parchment-lined sheet pan, and spread the apple on another. Drizzle both generously with olive oil, and season with salt, freshly cracked black peppers, and a pinch of red pepper flakes. Roast the apple pan for 15 to 20 minutes, and roast the fennel pan for ~30 minutes, flipping each halfway through, until all are caramelized, golden brown, and tender. Remove from the oven and allow to cool on sheet pans.
2
Meanwhile, prep mint leaves and fennel fronds. Slice scallions. Toast, peel and, chop hazelnuts. Crumble goat cheese.
3
To finish the dish, carefully layer the roasted apples, roasted fennel, mint leaves, fennel fronds, sliced scallions, toasted hazelnuts and crumbled goat cheese on several layers on a shallow serving platter. Zest over 1 lemon and shower the whole thing with lemon juice and a drizzle of best quality extra virgin olive oil. Enjoy as a filling salad on its own or serve with roasted pork or chicken.

168

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Apple & Fennel Salad With Toasted Hazelnuts & Goat Cheese falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Apple & Fennel Salad With Toasted Hazelnuts & Goat Cheese

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