Roasted Fennel & Apple Salad
A cozy yet refreshing salad made with roasted fennel, crisp apples, hearty farro, and peppery arugula, all tossed in a zesty lemon-garlic dressing. Finished with shaved parmesan, this salad offers a beautiful balance of flavors and textures. It’s rich in fiber, plant-based protein, and healthy fats—ideal for a light lunch, a side dish, or a nutritious meal-prep option.
Equipment
- 1 large baking sheet
- 1 medium saucepan (for farro)
- 1 mixing bowl
- 1 small bowl or jar for dressing
- 1 sharp knife
- 1 cutting board
- 1 vegetable peeler or mandoline
Ingredients
For the Salad:
- 1 cup dry farro
- 2 large fennel bulbs
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 2 medium apples such as Honeycrisp or Fuji
- ½ cup freshly shaved parmesan cheese
- 4 cups baby arugula
For the Dressing:
- ½ cup extra-virgin olive oil
- Juice of 1 lemon
- 1 teaspoon garlic powder or 3–4 cloves fresh garlic minced
- Salt and black pepper to taste
Instructions
- Prepare the Oven and Cook Farro: Begin by preheating your oven to 400°F (200°C) so it’s ready for roasting the fennel. While the oven warms up, fill a medium saucepan with water and bring it to a rolling boil. Add a generous pinch of salt, then stir in the farro. Cook according to the package directions, or use the “pasta method” by boiling it uncovered until tender but still chewy—this usually takes about 25–30 minutes. Once cooked, drain well and set aside to slightly cool while you prepare the other ingredients.
- Clean and Slice the Fennel Bulbs: Rinse the fennel bulbs thoroughly under cold running water to remove any dirt trapped between the layers. Pat them completely dry with a clean kitchen towel. Slice off the long green stalks and feathery fronds—save the fronds if you’d like to use them later as a garnish. Remove any bruised or discolored outer layers of the bulb. Slice each bulb in half vertically, from the root end to the top, then cut each half into 6 even wedges. You should have about 12 wedges per bulb (or 24 total). Cutting them this way helps the pieces roast evenly while maintaining a tender yet slightly crisp texture.
- Season and Roast the Fennel: Arrange the fennel wedges in a single layer on a large baking sheet. Drizzle them with 2 tablespoons of olive oil, then season generously with salt and freshly cracked black pepper. Use your hands or a spatula to gently toss until each piece is evenly coated with oil and seasoning. Spread them back out to ensure they’re not overlapping; overcrowding will cause steaming rather than roasting. Transfer the baking sheet to the preheated oven and roast for 25–30 minutes, turning the pieces halfway through. When done, the fennel should be golden around the edges, soft in the center, and slightly caramelized—this deepens its natural sweetness and adds a wonderful nutty aroma.
- Prepare the Lemon-Garlic Dressing: While the fennel roasts, prepare the dressing. In a small bowl or jar, combine ½ cup olive oil, the juice of one fresh lemon, 1 teaspoon garlic powder (or 3–4 minced garlic cloves if using fresh), and a pinch of salt and pepper. Whisk or shake vigorously until the ingredients emulsify into a smooth, fragrant dressing. Taste and adjust the seasoning—add more lemon juice for brightness, or a little more garlic for a punchier flavor. Set aside to let the flavors mingle while you assemble the rest of the salad.
- Slice the Apples for Crunch: Wash and dry the apples thoroughly. Cut each apple into quarters, then remove the core and seeds. Slice each quarter into thin, even pieces, working lengthwise to preserve their beautiful shape. For more bite-sized pieces, cut the slices in half crosswise to create small triangles. To prevent browning, you can toss the slices lightly in a few drops of lemon juice before assembling the salad. The apples add a natural sweetness and crisp contrast to the roasted fennel and hearty farro.
- Shave the Parmesan Cheese: Using a vegetable peeler or mandoline, carefully shave long, thin ribbons from a block of Parmigiano-Reggiano cheese until you have roughly ½ cup. The delicate shavings will melt slightly when mixed into the warm salad, giving it a creamy, nutty richness. Set aside the shaved parmesan until ready to combine.
- Assemble the Salad: In a large mixing bowl, layer the baby arugula, cooked farro, roasted fennel, and sliced apples. Drizzle the prepared lemon-garlic dressing evenly over the top. Using salad tongs or clean hands, toss everything gently to ensure that the dressing coats all components evenly. Add the shaved parmesan last, folding it lightly through the salad to prevent it from breaking apart. Taste and adjust with a little extra salt, pepper, or olive oil if needed.
- Garnish and Serve: Transfer the finished salad to a large serving platter or individual bowls. If you saved the fennel fronds earlier, chop a few finely and sprinkle them over the top for a burst of color and a subtle anise aroma. Serve the salad warm, at room temperature, or lightly chilled—it’s delicious either way. The combination of warm, roasted fennel, crisp apple slices, and chewy farro creates a perfect balance of flavors and textures. Enjoy it as a standalone meal, a side dish, or a fresh complement to roasted meats or grilled seafood.
- Make-Ahead and Meal Prep Tips: If preparing in advance, you can roast the fennel and cook the farro up to 2 days ahead. Store them separately in airtight containers in the refrigerator. When ready to serve, let them come to room temperature or warm them slightly before tossing with the dressing and greens. Wait to add the apples and arugula until just before serving to maintain their crispness and bright flavor.
Notes
- Choose fresh fennel bulbs: Look for bulbs that are firm, white, and free of blemishes. Avoid any that appear soft or browned, as this can affect both flavor and texture.
- Balance of flavors: The natural sweetness of roasted fennel and crisp apples complements the peppery arugula and nutty farro, creating a satisfying contrast in every bite.
- Cheese flexibility: Parmigiano-Reggiano adds rich umami depth, but if you prefer a vegan version, you can swap it for a dairy-free parmesan or omit it entirely.
- Adjust dressing to taste: Start with a smaller amount of dressing, then add more as needed. The warm farro tends to absorb liquid quickly, so a light drizzle before serving helps maintain moisture.
- Make it your own: Substitute farro with quinoa for a gluten-free option, or use baby kale or spinach in place of arugula for a milder flavor.
- Best texture tip: Allow the roasted fennel and farro to cool slightly before mixing with the greens. This prevents wilting and keeps the salad crisp and vibrant.
- Perfect for meal prep: This salad holds up well in the fridge and makes an excellent choice for work lunches or healthy weeknight sides.
