Roasted Fennel & Green Apple Salad + Red Wine Vinaigrette
Mixing in what's left of winter's seasonal veggies, this salad is a celebration on Valentine's Day and everyday.
Equipment
- Oven
- Stove
Ingredients
Roast the Fennel:
- 2 Bulbs Fennel (cut into eighths & keep some of the ferns for garnish!)
- Avocado Oil
- Salt & Pepper
Pink your Pearl Couscous:
- 1 Cup Pearl Couscous (uncooked)
- 1 ½ Cup Water
- 1/2 Small Beet (red & shredded)
- 1/2 Lemon (juiced)
- Salt & Pepper
Red Wine Vinaigrette (makes enough for a few salads):
- 1/2 Cup EVOO
- 1/2 Lemon (juiced)
- 2 Tbsp Red Wine Vinegar
Make the Salad with Love:
- Spring Spinach Mix
- Radicchio (inner stem removed & sliced)
- Pink Pearl Couscous
- Roasted Fennel
- Green Apple (sliced - I used Granny Smith!)
- Pistachios
- Fennel Ferns
- Red Wine Vinaigrette
Instructions
Roast the Fennel:
- Preheat the oven to 425°F
- Prep the fennel by removing the tops, bottoms and thick outer layer. Keep the ferns for garnish! Cut into eighths.
- On a baking sheet with parchment paper gently scatter fennel (trying to keep together).
- Drizzle avocado oil, salt & pepper.
- Put in the oven and roast for ~20 minutes, flipping half-way through, or until fennel is soft and brown.
Pink your Pearl Couscous:
- Bring water to a boil in a medium saucepan. Add couscous once boiling and reduce to medium heat.
- Cook until all water is absorbed ~12-15 minutes.
- Meanwhile, in a bowl combine the shredded beet, lemon juice, salt & pepper.
- Once pearl couscous is cooked, drain water and add to bowl with other ingredients. Mix until pink!
Red Wine Vinaigrette (makes enough for a few salads):
- Mix all ingredients together and shake or stir!
Make the Salad with Love:
- Start with the base greens and work your way down the list!