Fennel and Roasted Cherry Salad

The Most Beautiful Salad
Fennel and Roasted Cherry Salad Recipe-Light Summer Salad-Vegan Cherry Fennel Salad
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Ingredients

Adjust Servings:
For the Salad
2 tbsp Almond flakes
7 oz Sweet Cherries pitted
a few sprigs Marjoram
9 oz Fennel bulb 1 large, finely sliced, a couple of fronds reserved and chopped
For the Dressing and Marinade
2 tbsp Olive oil extra virgin, divided
1 tsp Maple syrup
Sea salt to taste
Black pepper to taste
1 tbsp Raw apple vinegar or lemon juice
2 tsp Whole grain Dijon mustard
½ Shallots small, finely chopped (optional)

Nutritional information

147
Calories
7.4g
Fat
20.4g
Carbohydrate
1.1g
Protein
0mg
Cholesterol
55mg
Sodium
Ingredients
  • For the Salad

  • For the Dressing and Marinade

Fennel and Roasted Cherry Salad

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This Fennel and Roasted Cherry Salad is not only deliciously tasty but looks aesthetically beautiful too! For salad lovers and Instagram bloggers, this is definitely the recipe to try. With a sweet and salty flavor combination from roasted cherries, almond flakes, finely chopped fennel and a few sprigs of marjoram, the salad is fresh and wonderful with a perfectly matched dressing of olive oil, maple syrup, sea salt, black pepper, raw apple vinegar, whole grain mustard and finely chopped shallots. I promise it’s so good!

To make Fennel and Roasted Cherry Salad, you will need the following ingredients:

Fennel and Roasted Cherry Salad Recipe-Light Summer Salad-Vegan Cherry Fennel Salad

Steps to make Fennel and Roasted Cherry Salad

1
Done
2

Toast almonds

In a pan over high heat, toast 2 tablespoons of almond flakes until golden and fragrant. Take care not to toast for too long to avoid burning, and set aside to cool.

2
Done

Preheat oven

Preheat the oven to 390 °F.

3
Done
1

Dress cherries

In a baking dish, toss pitted cherries with a teaspoon of olive oil, a teaspoon of maple syrup to coat, then add a few marjoram leaves and season with sprinkles of sea salt and black pepper, to taste.

4
Done
20

Bake cherries

Bake cherries in the preheated oven for about 20 minutes, tossing, halfway through the cooking process.

5
Done
1

Combine dressing

In a small mixing bowl, whisk 1½ tablespoons of olive oil, 1 tablespoon of apple cider vinegar, 2 teaspoons of whole grain mustard, and ½ a chopped shallot, if using, then season with salt and pepper.

6
Done
2

Add fennel

Add finely sliced fennel and toss to coat in the dressing.

7
Done

Serve

Once well coated, arrange the fennel slices on a large serving platter and scatter the roasted cherries with juices, all over. Sprinkle chopped fennel fronds, marjoram leaves and toasted almond flakes as garnishing.

Be a real foodie with this beautiful Fennel and Roasted Cherry Salad and share some of your pictures with us. Not only delicious but eloquent in detail and design! Don’t forget to tag us in your posts online using our hashtag #cookmerecipes!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Amazing! Thank you!

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