Why I Chose Fennel Today
Sometimes you cook something just because it’s strange enough to surprise you. Fennel has this crispness, a kind of fresh licorice bite, that I never really appreciated until I paired it with apples—those sweet, crunchy bites that smell of spring and sunshine. I didn’t plan for it, but the scent of fennel roasting in the oven herbed with thyme—it drifts through the house and becomes this weird comfort.
Adding goat cheese made me think of those soft, tangy moments that catch you off guard. This salad is like a tiny rebellion against the usual light greens, a reminder that a little odd combo can actually hit the spot—right now, when everyone’s craving something crisp, fresh, and a little unexpected. And honestly, popping those slices in your mouth? It’s like rediscovering something forgot etched in childhood snacks that you didn’t realize you’d missed.
Roasted Fennel and Apple Salad with Goat Cheese
Equipment
- Oven
- Baking sheet
- Chef’s knife
- Cutting board
- Mixing bowl
- Spatula
Ingredients
- 2 bulbs fennel bulbs sliced into wedges
- 2 apples cored and sliced
- 2 tablespoons olive oil for roasting
- 1 teaspoon fresh thyme chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 100 g goat cheese crumbled
- 1 handful fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice the fennel bulbs into wedges approximately 1/2 inch thick. Core and thinly slice the apples.2 bulbs fennel bulbs
- Spread the fennel wedges and apple slices evenly on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with chopped thyme, salt, and black pepper.2 bulbs fennel bulbs
- Roast in the oven for about 20-25 minutes, or until the fennel is golden brown and caramelized. Shake the pan gently halfway through cooking for even roasting.
- Remove the baking sheet from the oven and let the roasted fennel and apples cool slightly. Transfer to a serving platter.
- Sprinkle the crumbled goat cheese over the warm roasted vegetables. Garnish with chopped parsley before serving.2 bulbs fennel bulbs
Sometimes the strangest pairings end up being your new favorites. No big lessons—just a reminder that the best ideas come from messing around a little, even in the produce aisle. Who knew fennel and apples could get along so well? Definitely not me last week.
