Made with hearty root vegetables, this warm fall salad gets a dose of freshness from a cool yogurt dressing and a sprinkling of dill. If you're not a fan of the sharp licorice taste of raw fennel, you'll be pleasantly surprised by roasted fennel's more mellow flavour. Sprinkle with additional fresh dill, if desired.
- Prep time 10 minutes
- Total time 35 minutes
- Portion size 4 servings
Ingredients
Method
In large bowl, toss together fennel, parsnips, olive oil, salt and pepper. Arrange in single layer on parchment paper–lined rimmed baking sheet. Roast in 425°F oven, turning once, until tender and golden, about 25 minutes.
Transfer to serving dish; top with grapes. Stir together yogurt, honey and dill; drizzle over fennel mixture.
Nutritional facts Per serving: about
- Fibre 5 g
- Sodium 358 mg
- Sugars 14 g
- Protein 3 g
- Calories 146
- Total fat 5 g
- Potassium 727 mg
- Cholesterol 1 mg
- Saturated fat 1 g
- Total carbohydrate 25 g
%RDI
- Iron 9
- Folate 25
- Calcium 9
- Vitamin A 2
- Vitamin C 33
