Roasted Fennel Recipe
Indulge in a delightful Warm Salad with Vinaigrette & Toasted Pecan Nuts featuring a harmonious blend of flavors and textures. Perfect for any occasion, this vibrant dish offers a healthy and satisfying option, showcasing the sweetness of roasted pears, the earthiness of fennel, the tanginess of vinaigrette, and the crunch of toasted pecan nuts.
Servings: 4 servings
Calories: 190kcal
Equipment
- Glass mixing bowl (affiliate link)
- Knife (affiliate link)
- Cutting board (affiliate link)
Ingredients
For the roast
- 2 bulbs fennel quartered
- 2 pears quartered
- 1 handful pecan nuts toasted
- 1 tablespoons olive oil extra virgin, or neutral vegetable oil.
- ¼ teaspoon sumac dried
- pinch fine sea salt and black pepper
For the Optional Vinaigrette sauce
- 3 tablespoon olive oil extra virgin, or neutral vegetable oil.
- 1 tablespoon red wine vinegar
- 1 tablespoon pomegranate molasses or thick balsamic glaze
- 1 tablespoon maple syrup
- ¼ lemon juices
- ½ teaspoon sea salt and pinch of black pepper
Optional for vinaigrette
- ½ oz parsley finely chopped, or carrot greens
Cups - Metric
Instructions
- First, go ahead and preheat your oven to a toasty 400º F (200º C).
- Slice the fennel bulb and slice it into quarters, then halve those quarters. Save some of those lovely fronds for a garnish later on. Time to prep the pears – simply cut them into 4 pieces each.
- Now, in a large mixing bowl, combine the fennel and pears. Drizzle some olive oil over them and add a dash of sumac, salt, and pepper. Give everything a good toss to ensure they're evenly coated.
- Line a baking sheet and arrange your fennel and pears on it. Pop them into the oven and let them roast for 15-20 minutes- or until they're tender but still hold their shape. (Toss halfway with kitchen thongs)
- Make the dressing. While they're roasting, let's whip up that dressing! Whisk together all the vinaigrette ingredients in a bowl.
- Toast the pecan nuts on medium heat for 5 minutes in a skillet, moving them regularly until lightly toasted.
- Serve. Once everything's ready, arrange the roasted pears and fennel on top of the dressing. Finish it off with a garnish of toasted pecans and those reserved fennel fronds. Enjoy your tasty creation!