Roasted Fennel Salad

We may earn money or products from the companies mentioned in this post. Read our advertising disclosure

Roasted Fennel Salad

A refreshing treat with sweet, savory and citrus in every bite. If you haven’t roasted fennel, now is a great time to try it.

In my twenties, I worked in the produce industry. As a broker, I was the go-between with the produce companies and store buyers. The company I worked for bought a lot of produce. Many full truckloads a week. When you spend a lot of money, companies cater to you. I’d receive packages with citrus, salads, and specialty items. Freida’s Finest always had the craziest foods I’d never heard of much less eaten. They were usually a treat for my tastebuds. Though I’d heard of figs (hello, fig newton cookies!), I never had the opportunity to eat them fresh. One of our shippers sent me a package of fresh and candied figs and dates, and I’ll never be the same. 

This recipe containing figs and fennel combine two items I’d never had tried when I was younger, if I hadn’t worked in the produce industry. The natural sweetness of roasted fennel and red onion add subtle depth to this beautiful and delicious salad, while the addition of preserved lemon rind adds an unexpected pop of flavor to the dressing.    

Tip: For best results, make the Lemon-Tahini Dressing in advance to give the flavors a chance to mingle. If you are short on time, the dressing can also be prepared while the vegetables are roasting.

Find more product recommendations in our Shop

If you’re looking for a beautiful way to serve salads to your friends and family, I love these rectangular platters.

 

Roasted Fennel Salad

Roasted Fennel Salad with Lemon Tahini Dressing

Yield: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

  • Lemon-Tahini Dressing:
  • 4 1⁄2 teaspoon tahini
  • 4 1⁄2 teaspoon hot water
  • 4 1⁄2 teaspoon fresh lemon juice
  • 1 1⁄2 teaspoon preserved lemon rind rinsed and chopped
  • 1 tablespoon extra virgin olive oil
  • 1⁄2 large clove garlic peeled
  • 1⁄8 teaspoon ground cumin
  • cayenne pepper
  • Sea salt and black pepper to taste
  • Salad Ingredients:
  • 1⁄2 large fennel bulb
  • 1⁄2 large red onion
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and black pepper to taste
  • 4 1⁄2 teaspoon fresh thyme leaves
  • 1 cup arugula washed and patted dry
  • 1 cup baby spinach washed and patted dry
  • 1 1⁄2 medium ripe figs cut half, then sliced

Instructions

  1.   Prepare dressing by combining ingredients in a blender
    or food processor. Blend until smooth, scraping the sides with a spatula to
    ensure the tahini is thoroughly incorporated. Taste and adjust seasonings, as
    desired. Set aside.
  2.   Preheat oven to 425°F degrees and line a large, rimmed
    baking sheet with parchment paper or a Silpat® baking mat. Set aside.
  3.   Remove the stems and bottom from the fennel bulb, then
    cut into ½” thick slices from top to bottom. Place slices in a large bowl and
    reserve the fronds for garnish, if desired. Set aside.
  4. Remove ends and outer skin of red onion. Cut in half
    from root to stem and then cut each half into ½” thick slices. Place half-round
    slices into bowl with fennel.
  5.   Add olive oil and balsamic vinegar to bowl and season
    with salt and black pepper, to taste. Gently toss until the fennel and red
    onion is evenly coated.
  6. Transfer vegetables to prepared baking sheet and
    arrange in a single layer without overcrowding. Sprinkle with fresh thyme
    leaves and place in pre-heated oven. Roast for 30-35 minutes, turning once. Once
    vegetables are golden brown, remove from oven and set aside.
  7.   Place arugula and spinach in a large bowl and add 3 tablespoons of lemon-tahini dressing and toss to combine. Arrange greens on serving platter and top with roasted fennel, red onion, and fresh fig slices. Garnish with fennel fronds, if desired.
  8. To serve, drizzle additional dressing on top, if
    desired, and pass the remaining amount for those who prefer more. Enjoy!

Notes

If you don't have a Silpat baking mat, I highly recommend one. Get it here

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Related Posts
Roasted Chicken Shawarma Wraps
Roasted Chicken Swarma Wrap

There are some foods you buy from street vendors in larger cities, or even small towns, and as soon as Read more

Stuffed Poblano Pepper Soup
Stuffed Poblano Pepper Soup

Stuffed Poblano Pepper Soup is new to me, and I hope you enjoy the recipe. I'm adding this recipe to Read more

Skillet Linguini (BLT)
Skillet BLT (linguini)

Skillet BLT I love pasta, but my husband just likes it, so I don't cook it much when cooking for Read more

Salmon Burgers
salmon burgers

This is a summertime favorite of mine. All summer we are invited to grill out with friends, and I just Read more

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe