FENNEL-APPLE SALAD WITH WALNUTS
A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.
Provided by Melissa Clark
Categories salads and dressings, side dish
Time 10m
Yield 10 servings
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
- In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 7 grams
A YUMMY WINTER SALAD OF BEETS, FENNEL, AND APPLES, WITH STILTON AND MAPLE-CANDIED PECANS
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Pour maple syrup into a small bowl. Toss nuts in syrup, remove with a slotted spoon, and bake on aluminum foil or a cookie sheet for approximately 10 minutes, or until nuts are roasted and syrup solidifies around nuts.
- In a large bowl, add beet, apple, fennel, mint, salt and pepper. Toss. Add oil and vinegar, stilton and nuts. Toss and serve immediately.
FENNEL & APPLE SALAD WITH ROASTED BEETS RECIPE - (5/5)
Provided by christoph
Number Of Ingredients 15
Steps:
- Heat oven to 425º F. Peel beets and cut into ½" thick half-moons. Toss with a 2 Tablespoons of oil and place in roasting dish. Sprinkle with salt and pepper. Roast until fork tender. Set aside to cool completely. Whisk together all ingredients for dressing. Thinly slice fennel and apple, toss with lemon zest and dressing. Place fennel and apples on a serving plate and top with goat cheese, walnuts, beets, and fennel fronds.
APPLE FENNEL SALAD
This fennel salad is a favorite of my wife's. Preserved lemon may be difficult to find, but the salad is still delicious without it. -Jason Purkey, Ocean City, Maryland
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, bring vinegar to a boil; cook 4-5 minutes or until thickened to a glaze consistency. Cool slightly., In a large bowl, combine arugula, fennel and apple. In a small bowl, whisk lemon juice, oil, pepper and salt until blended. Pour over salad and toss to coat. Add cheese and walnuts., Drizzle eight plates with balsamic glaze. Top with salad.
Nutrition Facts :
ROASTED BEETS, APPLES AND FENNEL
Adapted from a recipe by Angelina at www.allrecipes.com. "Earthy beets, sweet apples, and aromatic fennel bulbs tossed with a honey Dijon dressing and roasted until tender. A distinctive and colorful side dish that highlights fall and winter produce."
Provided by DrGaellon
Categories Apple
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- In a bowl, whisk together honey, mustard, vinegar, lemon juice and garlic. Set aside.
- In a bowl, toss beets with 1 tbsp oil, 1/2 tsp salt and pepper to taste. Place in a casserole dish and bake 15 minutes.
- In same bowl, toss fennel with 1 tbsp oil, 1/2 tsp salt and pepper to taste. Add to casserole, toss to combine, return to oven, and bake another 30 minutes.
- In same bowl, toss apples with 1 tbsp oil, 1/2 tsp salt and pepper to taste. Add apples and sauce to casserole. Toss to combine, return to oven and bake another 15 minutes.
Nutrition Facts : Calories 230.2, Fat 7.5, SaturatedFat 1, Sodium 773.4, Carbohydrate 42.7, Fiber 6.4, Sugar 31.2, Protein 2.5
ROASTED BEET, GOAT CHEESE AND FENNEL SALAD
Serve this lemony goat cheese salad as a side dish or as a meal with crunchy walnuts and tender butterhead lettuce. Each tangy-fresh salad offers fewer than 200 calories. Wrapping aluminum foil around each beet for roasting creates a small steam chamber to cook each vegetable. In addition to locking in nutrients and flavor, the aluminum foil-wrapped beets cook without getting dry.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F. Prepare Lemon Vinaigrette; cover and set aside.
- Lemon Vinaigrette: In a medium bowl whisk together lemon juice, shallot, mustard, lemon zest, and honey. In a steady stream, slowly whisk in 1/3 cup olive oil. Makes 2/3 cup.
- Scrub beets. Wrap each beet in Reynolds Wrap® Aluminum Foil and place on a baking sheet. Bake 1-1/2 hours or until a knife can be easily inserted into beets. Cool 20 minutes or until able to handle. Remove and discard foil. Trim off stem and root ends of roasted beets. Peel and cut into 1-inch pieces.
- In a medium bowl combine beets, 1/4 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons of the vinaigrette.
- In another medium bowl combine fennel, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of the vinaigrette.
- Line 8 salad plates with lettuce. Drizzle with remaining vinaigrette. Layer with beets, walnuts, fennel, goat cheese, and chives.
Nutrition Facts : Calories 213 calories, Carbohydrate 13.7 g, Cholesterol 11.2 mg, Fat 16 g, Fiber 4.5 g, Protein 6.2 g, SaturatedFat 4.4 g, Sodium 323.9 mg, Sugar 5.8 g
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BEET, FENNEL, AND APPLE SALAD RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (2)Total Time 55 mins
- Place beets in a medium saucepan with cold water to cover. Bring to a boil over high; reduce heat to low, and simmer until beets are tender, 35 to 40 minutes. Drain and let stand until cool enough to handle, about 15 minutes. Peel beets, and cut into wedges.
- While beets are cooling, use a mandoline or sharp knife to cut fennel bulb and apple into very thin slices. Place in a large bowl with beet wedges, arugula, parsley, and mint.
- Whisk together oil, vinegar, zest, juice, salt, honey, and pepper in a small bowl. Drizzle vinaigrette over beet mixture, and toss to coat. Serve immediately.
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Reviews 9Servings 2Cuisine VeganCategory Salad
- Line a small rimmed baking sheet with parchment paper or a silpat. Place nuts in the center, drizzle with maple syrup and using your finger, mix well to coat. Place in a single layer. Cook for about 10 minutes, set aside to cool. Maple will be caramelized on the nuts and your home will be smelling oh so good at this point!
- In a small bowl combine the ingredients for the vinaigrette, whisk until well blended adding, add salt and pepper to taste.
- Prepare your vegetables, fruit and herbs. Place them in a medium size mixing bowl, add the vinaigrette and mix well.
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