Warm, Roasted Fennel Salad

A comforting, nutrient dense dish to make for yourself and your loved ones this holiday season.

(serves 2-4 depending on serving sizes)

Ingredients -

• 2 bulbs fennel, stalks removed and quartered

• ½ cup french green lentils

• 2 cups water or vegetable broth

• 1 strip kombu seaweed

• ½ cup walnuts, chopped

• 1 gala apple, cut into chunks or slices

• 2 tablespoons olive or avocado oil

• 2 teaspoons balsamic vinegar

• 2 teaspoons lemon juice

• ½ teaspoon ground sage

• Salt and pepper to taste

Directions -

1. Preheat oven to 400℉. Line a baking sheet with parchment or silicone mat. In a medium bowl, toss fennel bulbs in olive oil, salt, pepper, and sage. Add balsamic vinegar and toss once more. Lay bulbs on the sheet and roast fennel for 40-45 minutes.

2. While the fennel cooks, prepare the lentils. Rinse the lentils. In a small saucepan, bring lentils and water or broth to a boil. Once boiling, lower heat, cover, and simmer lentils for 18-20 minutes. Remove kombu. The lentils may need to be drained.

3. Chop apple into chunks or slices, and squeeze with lemon to avoid oxidation. 

4. Once the fennel is caramelized, toss with lentils, apple slices, and walnuts. Toss with salt and pepper to taste. Utilize fennel greens from the stalks to garnish.