Roasted Fennel and Brussels Sprout Salad

Step 1

Preheat the oven to 425 F (218 C) and line one large (or two small) baking sheet(s) with parchment paper.

Step 2

To the baking sheet(s), add the fennel, Brussels sprouts (including any outer leaves that fell off while cutting), olive oil, salt, and pepper and toss to coat. Spread in an even layer and turn the Brussels sprouts cut side down. If the veggies are crowded, use more baking sheets to encourage browning.

Step 3

Roast for 18-25 minutes or until tender, golden brown, and slightly crispy on the edges and cut side.

Step 4

TOPPINGS: While the veggies are baking, toast the almonds. Place the almonds in a dry skillet over medium heat, tossing frequently, until they are lightly golden brown — about 3-5 minutes. Remove from the heat and set aside.

Step 5

To slice the orange, cut off the top and bottom, then place the flat edge on the cutting board and use a knife to remove the peel and white pith (this removes bitterness). Then cut the orange into 1-inch pieces.

Step 6

DRESSING: In a jar with a lid (or in a bowl), combine the apple cider vinegar, olive oil, and salt. Shake (or whisk) to combine.

Step 7

Transfer the roasted vegetables to a serving platter or bowl. Top with the toasted almonds, chopped cranberries, and orange slices. Drizzle with dressing and toss to combine. Taste and adjust as needed, adding more vinegar for brightness, orange slices for sweetness, or salt to taste.

Step 8

Best when fresh. If preparing in advance, store the components separately and assemble just before serving. Not freezer friendly.