Roasted Fennel & Pear Salad with Arugula & Dates

Roasted Fennel & Pear Salad

with Arugula & Dates

20 MIN
$10.99 Serves 2-4
Wellness at Blue Apron
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Vegetarian
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. This hearty salad is loaded with sweet and savory flavors thanks to roasted fennel and pear, peppery arugula, medjool dates, and tangy balsamic vinegar (used to dress the salad and marinate the cipolline onions). It's all complete with a garnish of grated parmesan and crunchy almonds.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    310 Cals (est.)
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fresh
ingredients
Roasted Fennel & Pear Salad with Arugula & Dates
Title
  • 1 Fennel Bulb
  • 1 Pear
  • 4 oz Arugula
  • 2 Tbsps Balsamic Vinegar
  • 1 oz Balsamic-Marinated Cipolline Onions
  • 2 Tbsps Sliced Roasted Almonds
  • ¼ cup Grated Parmesan Cheese
  • 1 oz Dried Medjool Dates
time-saving
tips & techniques
How To: Wash Lettuce
Almonds
step-by-step
instructions
1 Prepare & roast the fennel

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard any stems from the fennel, then halve, core, and thinly slice the bulb. Transfer to a sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 15 minutes. Leaving the oven on, remove from the oven.

2 Prepare & roast the pear

Meanwhile, quarter and core the pear; cut into 1/2-inch pieces. Carefully transfer the other side of the sheet pan of partially roasted fennel. Return to the oven and roast 9 to 11 minutes, or until tender when pierced with a fork. Remove from the oven.

3 Make the salad & serve your dish

Meanwhile, pit and roughly chop the dates. Roughly chop the onions. If you received lettuce, roughly chop. In a large bowl, combine the vinegar and 1 tablespoon of olive oil; season with salt and pepper. Add the arugula or chopped lettuce, chopped dates, chopped onions, and roasted fennel and pear; toss to coat. Taste, then season with salt and pepper if desired. Serve the salad garnished with the almonds and cheese. Enjoy!

Tips from Home Chefs

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Roasted Fennel & Pear Salad

1 Prepare & roast the fennel

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard any stems from the fennel, then halve, core, and thinly slice the bulb. Transfer to a sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 15 minutes. Leaving the oven on, remove from the oven.

2 Prepare & roast the pear

Meanwhile, quarter and core the pear; cut into 1/2-inch pieces. Carefully transfer the other side of the sheet pan of partially roasted fennel. Return to the oven and roast 9 to 11 minutes, or until tender when pierced with a fork. Remove from the oven.

3 Make the salad & serve your dish

Meanwhile, pit and roughly chop the dates. Roughly chop the onions. If you received lettuce, roughly chop. In a large bowl, combine the vinegar and 1 tablespoon of olive oil; season with salt and pepper. Add the arugula or chopped lettuce, chopped dates, chopped onions, and roasted fennel and pear; toss to coat. Taste, then season with salt and pepper if desired. Serve the salad garnished with the almonds and cheese. Enjoy!

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