Roasted Fennel & Pear Salad with Arugula & Dates

Roasted Fennel & Pear Salad

with Arugula & Dates

20 MIN
$10.99 Serves 2-4
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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

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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
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

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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