Baked Fennel and Apple Salad with Dijon Vinaigrette
A crisp, sweet-savory salad featuring roasted fennel and tart apples, dressed in a tangy Dijon vinaigrette. Perfect for a light lunch or side dish. This mediterranean-inspired salads ready in about 35 minutes pairs thinly sliced honeycrisp apple, extra virgin olive oil, Dijon mustard into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 185 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium, sliced 1/4-inch thick fennel bulb
- 1, thinly sliced honeycrisp apple
- 2 tbsp extra virgin olive oil
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 2 tbsp, chopped fresh parsley
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. Toss 1 medium sliced fennel bulb with 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet. Roast for 20 minutes until edges are golden and tender.
- Step 2: While fennel roasts, whisk 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, and 1/4 tsp salt in a small bowl until emulsified. Gradually add 1 tbsp olive oil while whisking.
- Step 3: Toss roasted fennel with 1 thinly sliced honeycrisp apple and 2 tbsp chopped parsley. Drizzle with vinaigrette and toss gently until evenly coated. Serve warm or at room temperature.
Frequently asked questions
How long does Baked Fennel and Apple Salad with Dijon Vinaigrette take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Fennel and Apple Salad with Dijon Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.
Can I substitute ingredients in Baked Fennel and Apple Salad with Dijon Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Fennel and Apple Salad with Dijon Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Fennel and Apple Salad with Dijon Vinaigrette?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This salad was a hit at my dinner party.
- ★★★★★
Loved it! The fennel and apple were a perfect match.
- ★★★★☆
Took longer to bake than expected, but the flavor was worth it.
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