Let’s talk for a second about how to make the most of your time in the kitchen this Fall. Step 1: make more dishes like this. Quick, easy, can be used in so many ways, and can feed so many different kinds of tastebuds. 

For real. Squash, sweet potato and apple are some of the best parts of Fall (and are also foods most people love), but they’re rarely served together. Add in a little savory fennel (that sweetens when you roast it), and guys— you have to try this. 

You can also roast the ingredients and add ’em to a blender with some bone broth and/or ghee butter for an easy and filling homemade baby food. You guys have been on IG asking me ALL about the foods I’m feeding baby Noah.Keeping it real-food based and also quick and efficient— and not cooking entirely seperate meals. Who’s got time for that?!

So I’ll be sharing some things from time to time that have been working great in my kitchen, for all you mamas out there too on the same path.

But back to the salad… this baby is perfect whether you serve it on its own, or with scrambled with eggs and roasted potatoes for a breakfast hash, over a green salad, or mixed into cooked quinoa or wild rice. It’s just a extra bonus that it all can be made-ahead and makes great leftovers too. Treat it like a side dish, a main dish or a snack at really any time of the day– you can’t go wrong. 

©simplyrealhealth

Print Recipe

Roasted Apple Fennel + Yam Salad

Course

Main Dish

Servings

servings

Ingredients

• 2 apples any sweet variety cut into 1/2 inch cubes
• 2 Fennel Bulbs feathery fronds removed and bulb sliced
• 2 small to medium yams cut into cubes
• 1 squash of your choice cubed (approx. 1 cup)
• 1/2 onion thinly sliced

Course Main Dish Servings servings Ingredients 2 apples any sweet variety cut into 1/2 inch cubes 2 Fennel Bulbs feathery fronds removed and bulb sliced 2 small to medium yams cut into cubes 1 squash of your choice cubed (approx. 1 cup) 1/2 onion thinly sliced

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper. Add apple, fennel, yam, squash, and onion pieces to the sheet.
2. Drizzle with olive oil, and sprinkle with sea salt and pepper. Toss with your hands to coat, and roast for 30 minutes or until slightly browned on all sides.

Recipe Notes

Love this recipe? You'd love the cookbook then too. And be sure to check out the seasonal meal plans (or the new easy DINNER ONLY plan)! Wanna know more about this real-food lifestyle made simple I always talk about? Be sure to check out this little podcast workshop I created for you, called: Simply Real FOOD: Real food, finally explained. Check it out here!