Tested till perfect Fennel and Roasted Vegetable Salad with Hazelnut Dressing

Fennel and Roasted Vegetable Salad with Hazelnut Dressing

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2003

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 2Japanese eggplantJapanese eggplants, (about 8 oz/250 g total)
  • 2 large 2largeportobello mushroom
  • 4 4plum tomatoplum tomatoes
  • 2 tbsp 2tbspextra-virgin olive oil
  • 2 tsp 2tspbalsamic vinegar
  • 1 1garlic clovegarlic cloves, minced
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 cup 1cupsugar snap peasugar snap peas, trimmed
  • 1/2 1/2fennel bulbfennel bulbs
  • 2 cups 2cupsmixed baby salad greens


  • 1/4 cup 1/4cupchopped hazelnuthazelnuts, toasted
  • 1/4 cup 1/4cupextra-virgin olive oil
  • 1/4 cup 1/4cuprice vinegar
  • 1 tsp 1tspgrated orange rind
  • 2 tbsp 2tbsporange juice
  • 1/2 tsp 1/2tspliquid honey
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
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Cut eggplants into 1-inch (2.5 cm) chunks. Remove stems from mushrooms and, using spoon, gently scrape out dark gills; cut into quarters. Quarter tomatoes lengthwise. Place vegetables in large bowl.

Add oil, vinegar, garlic, salt and pepper; toss gently to coat. Spread on large rimmed baking sheet. Roast in 425°F (220°C) oven until tender, about 25 minutes. Let cool.

Meanwhile, in pot of boiling salted water, cook sugar snap peas until bright green, about 2 minutes. Drain and chill in ice water; drain and set aside on towel.

Dressing: In large bowl, whisk together hazelnuts, oil, vinegar, orange rind and juice, honey, salt and pepper.

Cut fennel crosswise into paper-thin slices. Add to dressing along with salad greens and sugar snap peas; toss to coat.

Evenly mound roasted vegetables in centre of each plate; top with salad.

Nutritional Information Per serving: about

cal 300 pro 5g total fat 25g sat. fat 3g
carb 18g fibre 6g chol 0mg sodium 364mg

% RDI:

calcium 6 iron 16 vit A 16 vit C 53
folate 35
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