Fennel and Roasted Vegetable Salad with Hazelnut Dressing

Author: Canadian Living

  • Portion size 4 servings

Ingredients

  • 2 Japanese eggplants (about 8 oz/250 g total)
  • 2 large portobello mushroom
  • 4 plum tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons balsamic vinegar
  • 1 garlic clove minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup sugar snap pea trimmed
  • 1/2 fennel bulb
  • 2 cups mixed baby salad greens
Dressing:
  • 1/4 cup chopped hazelnut toasted
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup rice vinegar
  • 1 teaspoon grated orange rind
  • 2 tablespoons orange juice
  • 1/2 teaspoon liquid honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

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 facts Per serving: about

  • Sodium 364 mg
  • Protein 5 g
  • Calories 300.0
  • Total fat 25 g
  • Cholesterol 0 mg
  • Saturated fat 3 g
  • Total carbohydrate 18 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 35.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 16.0
  • Vitamin C 53.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Fennel and Roasted Vegetable Salad with Hazelnut Dressing

Login