21 Delicious Fall Spanish Recipes for Every Taste

Fall is a season of warmth, comfort, and vibrant flavors, and Spanish cuisine captures these qualities perfectly.

From hearty stews to colorful salads, aromatic seafood dishes, and sweet autumn desserts, Spanish recipes offer a rich tapestry of tastes that complement the crisp, cozy vibes of fall.

Whether you’re looking to impress at a dinner party or enjoy a comforting weeknight meal, these 21 fall Spanish recipes highlight seasonal ingredients like pumpkin, sweet potatoes, chestnuts, and apples, infused with traditional Spanish spices like smoked paprika, saffron, and garlic.

Get ready to bring the essence of Spain into your kitchen this autumn!

21 Delicious Fall Spanish Recipes for Every Taste

These 21 fall Spanish recipes showcase the heart and soul of Spanish cuisine while embracing the flavors of the season.

From savory mains like braised pork and seafood paella to vibrant salads, comforting soups, and decadent desserts, each recipe is designed to warm your table and delight your senses.

Embrace the cozy spirit of fall, explore these delicious Spanish dishes, and make your autumn meals unforgettable.

Spanish Pumpkin and Chorizo Paella

This autumn-inspired paella combines the smoky richness of Spanish chorizo with the subtle sweetness of pumpkin.

Perfect for a cozy fall evening, this dish balances flavors and colors beautifully, offering a hearty and aromatic experience that evokes the warmth of Spanish cuisine.

Ingredients:

• 2 cups Bomba or Arborio rice
• 4 cups chicken or vegetable broth
• 1 cup diced pumpkin
• 200g Spanish chorizo, sliced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 tsp smoked paprika
• ½ tsp saffron threads
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• Lemon wedges for serving

Instructions:

1. Heat olive oil in a large paella pan or heavy skillet over medium heat. Add the chorizo and cook until slightly crispy and fragrant, about 5 minutes. Remove and set aside.
2. In the same pan, sauté onion, garlic, and red bell pepper until softened, about 4 minutes.
3. Stir in the pumpkin cubes and cook for another 5 minutes until slightly tender.
4. Add the rice, smoked paprika, and saffron, stirring to coat the grains evenly in the oils and spices.
5. Pour in the broth and bring to a gentle simmer. Do not stir after this point; let the rice absorb the liquid naturally.
6. Cook for 15–20 minutes, occasionally tilting the pan to redistribute liquid if necessary. Add the chorizo back in the last 5 minutes.
7. Remove from heat and cover with a clean kitchen towel for 5 minutes to allow the flavors to meld.
8. Garnish with fresh parsley and serve with lemon wedges.

This pumpkin and chorizo paella is a vibrant dish perfect for autumn gatherings, combining smoky, sweet, and savory flavors in a classic Spanish presentation.

Spanish Chestnut and Mushroom Stew (Castañas y Setas)

This hearty stew celebrates the rich flavors of fall with tender chestnuts and earthy mushrooms simmered in a fragrant tomato and sherry broth.

It’s a warming, comforting dish perfect for cooler evenings.

Ingredients:

• 2 cups peeled chestnuts (roasted or boiled)
• 300g mixed mushrooms (shiitake, cremini, or button), sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large carrot, diced
• 2 tbsp olive oil
• 1 cup vegetable broth
• 1 cup dry sherry
• 1 tsp smoked paprika
• 1 bay leaf
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and carrot until softened, about 5–6 minutes.
2. Add the mushrooms and cook until they release their moisture and become golden brown.
3. Stir in the chestnuts, smoked paprika, and bay leaf. Cook for 2 minutes until aromatic.
4. Pour in the sherry, scraping up any browned bits from the bottom of the pot. Let it simmer for 3–4 minutes.
5. Add the vegetable broth, reduce heat, and cover. Simmer gently for 20–25 minutes until the flavors meld and the chestnuts are tender.
6. Season with salt and pepper to taste. Remove the bay leaf before serving.
7. Garnish with fresh thyme and serve warm with crusty bread.

This chestnut and mushroom stew captures the essence of fall with deep, nutty flavors, making it a comforting and rustic Spanish dish ideal for cozy dinners.

Spanish Sweet Potato and Almond Gazpacho

A twist on the traditional cold Spanish soup, this sweet potato and almond gazpacho combines roasted sweet potatoes, toasted almonds, and fragrant spices.

Served warm or chilled, it’s a nourishing and elegant starter for a fall meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• ½ cup blanched almonds, toasted
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 200°C (400°F). Toss the sweet potato cubes with 1 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
2. In a large pot, heat the remaining olive oil. Sauté the onion and garlic until fragrant and translucent.
3. Add the roasted sweet potatoes, toasted almonds, smoked paprika, and cumin. Stir to combine.
4. Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes to blend the flavors.
5. Using an immersion blender (or standard blender in batches), puree the soup until smooth and creamy. Adjust seasoning as needed.
6. Serve warm or refrigerate to enjoy chilled. Garnish with fresh parsley and a drizzle of olive oil.

This sweet potato and almond gazpacho is a velvety, flavorful soup that brings a modern, autumnal twist to Spanish cuisine.

It’s perfect as a starter or a light, satisfying meal

Spanish Roasted Squash and Manchego Salad

This salad celebrates autumn with roasted squash, nutty Manchego cheese, and a zesty sherry vinaigrette.

It’s a perfect combination of sweet, savory, and tangy flavors that works beautifully as a starter or a light fall lunch.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 cups mixed salad greens
• 100g Manchego cheese, shaved
• ¼ cup toasted walnuts
• 2 tbsp sherry vinegar
• 1 tsp Dijon mustard
• ¼ cup extra virgin olive oil
• 1 tsp honey

Instructions:

1. Preheat oven to 200°C (400°F). Toss squash cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. In a small bowl, whisk together sherry vinegar, Dijon mustard, honey, and olive oil to make the dressing. Season with salt and pepper.
3. In a large salad bowl, combine mixed greens, roasted squash, and toasted walnuts. Drizzle with dressing and toss gently.
4. Top with shaved Manchego cheese and serve immediately.

This roasted squash and Manchego salad is a fresh, colorful dish that highlights fall flavors with a sophisticated Spanish touch.

Spanish Lentil and Chorizo Soup (Lentejas con Chorizo)

A classic Spanish comfort food, this lentil soup features earthy lentils, smoky chorizo, and autumn vegetables simmered to perfection.

It’s hearty, nourishing, and perfect for chilly fall evenings.

Ingredients:

• 1 cup brown or green lentils, rinsed
• 150g Spanish chorizo, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 bay leaf
• 1 tsp smoked paprika
• 4 cups vegetable or chicken broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrot, and celery until softened, about 5 minutes.
2. Add the chorizo and cook until slightly browned, releasing its oils.
3. Stir in smoked paprika and lentils. Pour in the broth and add the bay leaf. Bring to a boil.
4. Reduce heat and simmer uncovered for 30–35 minutes, or until lentils are tender. Add more broth if needed for desired consistency.
5. Season with salt and pepper. Remove bay leaf and garnish with fresh parsley before serving.

This lentil and chorizo soup is a hearty, flavorful dish that captures the warmth and richness of Spanish fall cuisine.

Spanish Roasted Apple and Almond Tart

This rustic tart combines caramelized fall apples with a rich almond cream filling in a buttery pastry crust.

It’s a perfect Spanish-inspired dessert to enjoy with a cup of coffee or after a hearty meal.

Ingredients:

• 1 sheet puff pastry or shortcrust pastry
• 3 medium apples, peeled, cored, and sliced
• ½ cup ground almonds
• ¼ cup sugar
• 2 tbsp butter, melted
• 1 tsp cinnamon
• 1 egg, beaten (for egg wash)
• Powdered sugar for garnish

Instructions:

1. Preheat oven to 190°C (375°F). Roll out the pastry on a baking sheet lined with parchment paper.
2. In a bowl, mix ground almonds, sugar, and melted butter to make almond cream. Spread evenly over the pastry, leaving a 2-cm border.
3. Arrange apple slices on top of the almond cream in overlapping layers. Sprinkle with cinnamon.
4. Fold the edges of the pastry over the apples to form a rustic tart. Brush edges with beaten egg.
5. Bake for 35–40 minutes until pastry is golden and apples are tender.
6. Allow to cool slightly, then dust with powdered sugar before serving.

This roasted apple and almond tart is a comforting and elegant dessert that celebrates the flavors of autumn with a classic Spanish twist.

Spanish Sweet Potato and Piquillo Pepper Casserole

This comforting casserole layers roasted sweet potatoes with smoky piquillo peppers, onions, and a light cheese topping.

It’s a vibrant, fall-inspired dish full of Spanish flavor and warmth.

Ingredients:

• 2 large sweet potatoes, peeled and sliced
• 1 jar (200g) piquillo peppers, drained
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ cup grated Manchego cheese
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 200°C (400°F). Toss sweet potato slices with olive oil, salt, and smoked paprika. Roast for 20 minutes.
2. In a skillet, sauté onion and garlic until soft and fragrant.
3. In a baking dish, layer roasted sweet potatoes, piquillo peppers, and sautéed onions. Repeat layers if necessary.
4. Sprinkle grated Manchego cheese on top and bake for 15–20 minutes until cheese is melted and bubbly.
5. Garnish with fresh parsley and serve warm.

This sweet potato and piquillo pepper casserole is a hearty, colorful dish perfect for a cozy fall dinner with a touch of Spanish flair.

Spanish Autumn Seafood Paella

A twist on classic paella, this version features seasonal autumn seafood, including mussels, clams, and firm white fish, infused with saffron and paprika for a rich, aromatic dish.

Ingredients:

• 2 cups Bomba rice
• 4 cups fish or seafood broth
• 200g mussels, cleaned
• 200g clams, cleaned
• 200g firm white fish, cut into chunks
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 tsp smoked paprika
• ½ tsp saffron threads
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large paella pan. Sauté onion, garlic, and bell pepper until softened.
2. Stir in rice, smoked paprika, and saffron, coating the grains in the oil.
3. Pour in the broth and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally.
4. Add seafood, tucking mussels and clams into the rice. Cover and cook for another 10–12 minutes until seafood is cooked and rice is tender.
5. Season with salt and pepper and garnish with fresh parsley. Serve immediately.

This autumn seafood paella is a fragrant, festive dish that highlights seasonal flavors and Spanish culinary traditions.

Spanish Roasted Pumpkin with Honey and Almonds

A simple yet flavorful dish that combines roasted pumpkin with a drizzle of honey and crunchy almonds. It’s an easy, elegant side dish for fall meals.

Ingredients:

• 1 small pumpkin, peeled and cubed
• 2 tbsp olive oil
• 2 tbsp honey
• ¼ cup sliced almonds
• 1 tsp cinnamon
• Salt and pepper to taste

Instructions:

1. Preheat oven to 200°C (400°F). Toss pumpkin cubes with olive oil, cinnamon, salt, and pepper.
2. Roast pumpkin for 25–30 minutes until tender and caramelized.
3. Drizzle honey over the roasted pumpkin and sprinkle with sliced almonds. Roast for another 5 minutes.
4. Serve warm as a side dish.

This roasted pumpkin with honey and almonds is a sweet and nutty dish that perfectly captures the flavors of Spanish autumn.

Spanish Lentil and Roasted Vegetable Salad

A hearty and nutritious salad combining earthy lentils with roasted fall vegetables, dressed in a light sherry vinaigrette. Ideal for a warming yet fresh fall meal.

Ingredients:

• 1 cup cooked lentils
• 1 red bell pepper, roasted and sliced
• 1 zucchini, roasted and sliced
• 1 small carrot, roasted and diced
• 2 tbsp olive oil
• 1 tbsp sherry vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Roast vegetables with a drizzle of olive oil and salt at 200°C (400°F) for 20 minutes.
2. In a bowl, whisk olive oil, sherry vinegar, Dijon mustard, salt, and pepper to make a dressing.
3. Combine lentils and roasted vegetables in a large bowl. Toss with dressing.
4. Garnish with fresh parsley and serve warm or at room temperature.

This lentil and roasted vegetable salad is a versatile and satisfying dish that brings earthy autumn flavors to the table with a Spanish twist.

Spanish Autumn Mushroom and Spinach Empanadas

Flaky pastry filled with a savory mixture of mushrooms, spinach, and Spanish spices, perfect as a snack or appetizer during fall gatherings.

Ingredients:

• 1 sheet puff pastry
• 200g mushrooms, chopped
• 2 cups fresh spinach, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 egg, beaten for egg wash
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 200°C (400°F). In a skillet, sauté onion and garlic until fragrant. Add mushrooms and cook until tender.
2. Add spinach and smoked paprika, cooking until spinach wilts. Season with salt and pepper. Let cool slightly.
3. Roll out puff pastry and cut into circles. Place a spoonful of filling in the center of each circle. Fold pastry over and seal edges with a fork.
4. Brush empanadas with egg wash and bake for 15–20 minutes until golden and puffed.
5. Serve warm.

These mushroom and spinach empanadas are a flavorful, portable dish that celebrates Spanish flavors with seasonal fall ingredients.

Spanish Roasted Pear and Almond Dessert (Peras al Horno con Almendras)

A simple yet elegant dessert featuring roasted pears drizzled with honey and topped with toasted almonds, perfect for autumn.

Ingredients:

• 4 firm pears, halved and cored
• 2 tbsp honey
• ¼ cup sliced almonds, toasted
• 1 tsp cinnamon
• 2 tbsp butter, melted

Instructions:

1. Preheat oven to 180°C (350°F). Place pear halves in a baking dish.
2. Drizzle with melted butter and honey, then sprinkle with cinnamon.
3. Roast for 25–30 minutes until tender and caramelized.
4. Sprinkle with toasted almonds before serving.

This roasted pear and almond dessert is a light, sweet way to end a fall Spanish meal, combining natural fruit sweetness with nutty crunch.

Spanish Braised Pork with Apples and Cider

This fall dish pairs tender pork with sweet apples and rich cider, creating a savory-sweet combination that’s perfect for chilly evenings.

Ingredients:

• 1 kg pork shoulder, cut into chunks
• 2 apples, peeled, cored, and sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup apple cider
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Heat olive oil in a large pot. Brown the pork on all sides and remove.
2. Sauté onion and garlic until fragrant. Add smoked paprika and stir.
3. Return pork to the pot and pour in apple cider. Bring to a simmer.
4. Add apple slices, cover, and braise on low heat for 1–1.5 hours until pork is tender.
5. Season with salt and pepper. Garnish with fresh thyme before serving.

This braised pork with apples and cider is a hearty, autumnal dish combining tender meat with sweet and savory Spanish flavors.

Spanish Roasted Chicken with Pomegranate and Olives

Juicy roasted chicken flavored with pomegranate seeds, green olives, and smoked paprika creates a festive, fall-inspired main dish.

Ingredients:

• 1 whole chicken (about 1.5 kg)
• 1 cup pomegranate seeds
• ½ cup green olives
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 200°C (400°F). Rub chicken with olive oil, garlic, smoked paprika, salt, and pepper.
2. Place chicken in a roasting pan. Scatter olives around and roast for 1–1.25 hours, basting occasionally.
3. Add pomegranate seeds during the last 10 minutes of roasting.
4. Remove from oven, let rest 10 minutes, then carve. Garnish with fresh parsley.

This roasted chicken with pomegranate and olives is a colorful, flavorful dish that embodies the festive essence of fall in Spain.

Spanish Butternut Squash and Chorizo Stew

A comforting stew featuring sweet butternut squash, spicy chorizo, and aromatic smoked paprika, perfect for a warming fall dinner.

Ingredients:

• 500g butternut squash, peeled and cubed
• 150g Spanish chorizo, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 3 cups vegetable or chicken broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a pot. Sauté onion and garlic until softened.
2. Add chorizo and cook until slightly crispy.
3. Stir in squash and smoked paprika. Pour in broth and bring to a boil.
4. Reduce heat and simmer for 20–25 minutes until squash is tender.
5. Season with salt and pepper. Garnish with fresh parsley before serving.

This butternut squash and chorizo stew is a cozy, flavorful dish that highlights the sweetness of fall vegetables with the bold taste of Spanish sausage.

Spanish Seafood and Pumpkin Rice (Arroz con Mariscos y Calabaza)

A fall twist on traditional Spanish seafood rice, incorporating pumpkin for sweetness and depth, paired with clams, shrimp, and firm white fish.

Ingredients:

• 2 cups Bomba or Arborio rice
• 4 cups seafood broth
• 200g shrimp, peeled and deveined
• 200g firm white fish, cubed
• 200g clams, cleaned
• 1 cup diced pumpkin
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp saffron threads
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pan. Sauté onion and garlic until fragrant.
2. Add rice, smoked paprika, and saffron, stirring to coat.
3. Pour in broth and bring to a simmer. Cook for 10 minutes.
4. Add pumpkin and seafood, cover, and cook 10–12 minutes until rice is tender and seafood is cooked.
5. Season with salt and pepper and serve immediately.

This seafood and pumpkin rice combines the sweetness of autumn vegetables with the briny flavors of Spanish seafood, creating a stunning seasonal dish.

Spanish Roasted Duck with Orange and Almond Sauce

A decadent fall dish featuring roasted duck paired with a sweet-and-nutty orange-almond sauce, perfect for special dinners.

Ingredients:

• 1 whole duck (about 1.5–2 kg)
• 1 orange, juiced
• ¼ cup sliced almonds, toasted
• 2 tbsp honey
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat oven to 180°C (350°F). Rub duck with olive oil, garlic, salt, and pepper.
2. Roast duck for 1.5–2 hours until skin is crisp and meat is cooked.
3. In a small saucepan, combine orange juice, honey, and toasted almonds. Simmer 5 minutes until slightly thickened.
4. Serve duck sliced with sauce drizzled over. Garnish with fresh thyme.

This roasted duck with orange and almond sauce is an elegant, autumnal centerpiece that combines rich meat with sweet, nutty Spanish flavors.

Spanish Pumpkin and Lentil Casserole

A vegetarian Spanish casserole featuring pumpkin, lentils, and autumn spices, baked until golden and flavorful.

Ingredients:

• 2 cups cooked lentils
• 500g pumpkin, cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 2 tbsp olive oil
• ½ cup grated Manchego cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 200°C (400°F). Sauté onion and garlic in olive oil until softened.
2. Mix in pumpkin cubes and smoked paprika. Cook 5 minutes until slightly tender.
3. Combine with cooked lentils and transfer to a baking dish. Sprinkle Manchego cheese on top.
4. Bake 20–25 minutes until cheese is melted and golden.
5. Garnish with fresh parsley and serve warm.

This pumpkin and lentil casserole is a hearty vegetarian dish that perfectly celebrates the flavors of fall with a Spanish twist.

Spanish Roasted Red Pepper and Sweet Potato Soup

A velvety, aromatic soup that blends roasted red peppers and sweet potatoes with Spanish spices.

Perfect as a warming starter for a fall meal.

Ingredients:

• 2 large red bell peppers, roasted and peeled
• 2 medium sweet potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
2. Add diced sweet potatoes and smoked paprika. Cook 5 minutes, stirring occasionally.
3. Add roasted red peppers and vegetable broth. Bring to a boil, then reduce heat and simmer 20 minutes until sweet potatoes are tender.
4. Blend the soup with an immersion blender until smooth and creamy. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with fresh parsley and a drizzle of olive oil.

This roasted red pepper and sweet potato soup is a comforting, flavorful fall dish that highlights the natural sweetness of vegetables with a smoky Spanish touch.

Spanish Baked Cod with Almond and Tomato Sauce (Bacalao al Horno)

Tender cod fillets baked in a rich almond and tomato sauce, creating a hearty and flavorful autumn-inspired Spanish dish.

Ingredients:

• 4 cod fillets (about 150g each)
• 1 cup crushed tomatoes
• ¼ cup blanched almonds, toasted
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 180°C (350°F). Heat olive oil in a skillet and sauté onion and garlic until soft.
2. Add crushed tomatoes, toasted almonds, and smoked paprika. Simmer 5–7 minutes until sauce thickens slightly.
3. Place cod fillets in a baking dish and pour the almond-tomato sauce over them.
4. Bake for 20–25 minutes until cod is cooked through and flakes easily.
5. Garnish with fresh parsley and serve warm.

This baked cod with almond and tomato sauce is a comforting, autumnal Spanish main dish that combines tender fish with nutty, savory flavors.

Spanish Roasted Fennel and Orange Salad

A bright, refreshing salad combining the sweet and slightly anise flavor of roasted fennel with juicy oranges and a light sherry vinaigrette. Perfect for a fall appetizer or side dish.

Ingredients:

• 2 large fennel bulbs, sliced
• 2 oranges, peeled and segmented
• 2 tbsp olive oil
• 1 tbsp sherry vinegar
• Salt and pepper to taste
• Fresh parsley or fennel fronds for garnish

Instructions:

1. Preheat oven to 200°C (400°F). Toss fennel slices with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and caramelized.
2. In a small bowl, whisk together sherry vinegar, olive oil, salt, and pepper.
3. Arrange roasted fennel and orange segments on a serving platter. Drizzle with vinaigrette.
4. Garnish with fresh parsley or fennel fronds and serve warm or at room temperature.

This roasted fennel and orange salad is a light, flavorful way to enjoy autumn produce, balancing sweetness, acidity, and the subtle anise flavor of fennel in a Spanish-inspired dish.