Roasted Radicchio Harvest Salad

1. Preheat oven to 400°; line rimmed baking pan with parchment paper. In large bowl, toss fennel, radicchio, oil, salt and pepper; spread on prepared pan and roast 15 minutes or until vegetables are golden brown, stirring once halfway through roasting. Cool radicchio mixture completely.
2. In large serving bowl, toss apples, cranberries, dressing, hazelnuts and radicchio mixture; garnish with fennel fronds, if desired. Makes about 10 cups.

Approximate nutritional values per serving (1 1/4 cups): 288 Calories, 16g Fat, 2g Saturated Fat, 0mg Cholesterol, 421mg Sodium, 37g Carbohydrates, 6g Fiber, 29g Sugars, 7g Added Sugars, 2g Protein