With Fennel, Chinese Five Spice Pecans, & Apple Cider Vinaigrette
When the leaves start to change and the weather starts to cool, I start craving comfort food. My baking ramps up, and roasts, stews, and pastas feature heavily in the rotation for family dinners. I created this salad as a fall flavored antidote to all that heaviness. It celebrates the fresh produce of the season. The squash makes this filling enough for a main dish, or you can pair it with roasted pork tenderloin.
Ingredients
- 1 cup raw pecan halves
- 3 tbsp + 2 tbsp olive oil
- 2 tbsp brown sugar
- 1 tbsp golden syrup or corn syrup
- 2 tbsp Chinese five spice powder
- 2 tsp black pepper + more for seasoning
- 1 tsp + 2 tsp coarse sea salt
- 2 – 3 small to medium delicata squash
- 5 oz package of baby greens (I like to use the “superfood” blend)
- 2-3 stalks of Lacinato kale, torn into bite size pieces
- 1 fennel bulb with stalks & fronds
- 2 ripe red pears, such as Starkrimson, cored and sliced into wedges
For the vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup apple cider or apple juice
- 1 tbsp maple syrup
- 3 tbsp fennel fronds, finely chopped
- 1 tbsp shallot, minced
- 1 tbsp Dijon mustard
- salt & pepper to taste
Method
Preheat the oven to 350°. Roast the squash. Line a sheet pan with parchment paper. Wash and dry the squash. There is no need to peel the squash, as skin is both edible and beautiful. Slice in half lengthwise and scoop out the pulp and seeds. (The seeds are similar to pumpkin seeds and can be saved and roasted, if desired.) Slice into quarter inch “c” shaped pieces. Place on the parchment lined pan, drizzle with olive oil, and season with sea salt and black pepper. Roast for 20 to 30 minutes. The bottoms will have turned a lovely golden caramel color. Cool before assembling the salad.
Make the candied pecans. In a small bowl combine the pecans, 1 tbsp of olive oil, brown sugar, golden syrup, Chinese five spice powder, 2 tsp of black pepper, and 1 tsp of sea salt. Stir until coated, and spread on a parchment paper lined sheet pan. Bake at 350° for 7 to 10 minutes, watching closely to prevent burning. Allow to cool and then break the candied nuts apart.
Prepare the fennel. Wash, taking care to remove any dirt. Remove some of the fronds and finely chop enough for the salad dressing. Slice the bulb into thin pieces. The stalks can also be used. They have a delicate anise flavor, but can be fibrous, so be careful to slice very thinly. Place the sliced fennel bulb and stalks in a bowl of cold water until ready to build the salad.
Make the salad dressing. My favorite way to do this is to combine all the ingredients in a mason jar and shake until emulsified. Taste the dressing and add additional seasoning or maple syrup if needed. If you have time, make this salad at least an hour in advance of serving the salad so the ingredients have time to marry. This dressing will keep in the refrigerator for a few days.
Assemble the salad. In a large bowl or on a large platter add the baby greens and the kale. Add a few tablespoons of the vinaigrette and toss with tongs to coat. Top with the fennel, squash, pear slices, and candied pecans. Drizzle with additional dressing, and enjoy!
Recipe by Katie