Roasted fennel and radicchio salad

This warm winter salad with roasted fennel, bitter radicchio and fresh cherry tomatoes pairs beautifully with your roast dinners or, just as a meal in itself! We've also included creamy avocado, roasted hazelnuts and a flavour-packed lemon-maple dressing for added texture and sweetness. Dig in!

  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Roasted fennel and radicchio salad
  • 2 fennel bulbs, stalks discarded, fronds reserved, wedges
  • 2 tablespoon maple syrup
  • 1/3 cup olive oil
  • 1 avocado, seeded, peeled, quartered
  • 2 tablespoon lemon juice
  • 1 tablespoon water
  • 200 gram mixed cherry tomatoes, halved
  • 1/2 radicchio, washed, dried
  • 1/3 cup chopped, skinless roasted hazelnuts, chopped


Roasted fennel and radicchio salad
  • 1
    Preheat oven to 200°C.
  • 2
    In a roasting pan, toss fennel, half maple syrup and 1 tablespoon of the oil. Season. Bake for 20-25 minutes until dark golden and soft. Cool slightly.
  • 3
    Meanwhile, in a small food processor, combine remaining maple, 1/4 of the avocado, lemon juice, remaining olive oil, water and 1/4 cup reserved fennel fronds. Pulse until smooth. Season to taste.
  • 4
    In a large bowl, combine fennel, remaining sliced avocado, tomato and radicchio dressing. Toss, scatter with hazelnuts and drizzle with dressing.


If liked, roast the tomatoes for 10 minutes with the fennel.

More From Women's Weekly Food