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Let’s discuss for a second about the best way to benefit from your time within the kitchen this Fall. Step 1: make extra dishes like this. Fast, simple, can be utilized in so some ways, and might feed so many alternative sorts of tastebuds. 

For actual. Squash, candy potato and apple are a few of the greatest components of Fall (and are additionally meals most individuals love), however they’re not often served collectively. Add in a bit savory fennel (that sweetens while you roast it), and guys— it’s a must to do this. 

It’s also possible to roast the elements and add ’em to a blender with some bone broth and/or ghee butter for a simple and filling do-it-yourself child meals. You guys have been on IG asking me ALL in regards to the meals I’m feeding child Noah.Retaining it real-food based mostly and likewise fast and environment friendly— and never cooking fully seperate meals. Who’s bought time for that?!

So I’ll be sharing some issues sometimes which were working nice in my kitchen, for all you mamas on the market too on the identical path.

However again to the salad… this child is ideal whether or not you serve it by itself, or with scrambled with eggs and roasted potatoes for a breakfast hash, over a inexperienced salad, or combined into cooked quinoa or wild rice. It’s only a additional bonus that all of it may be made-ahead and makes nice leftovers too. Deal with it like a facet dish, a principal dish or a snack at actually any time of the day– you possibly can’t go improper. 


Print Recipe

Roasted Apple Fennel + Yam Salad


  1. Preheat oven to 425°F. Line a baking sheet with parchment paper. Add apple, fennel, yam, squash, and onion items to the sheet.

  2. Drizzle with olive oil, and sprinkle with sea salt and pepper. Toss together with your fingers to coat, and roast for 30 minutes or till barely browned on all sides.