Roasted Fennel Salad with Tahini Dressing

Name: Roasted Fennel Salad with Tahini Dressing
Prep time: 15 min
Yield: 4
Cuisine: American
Ingredients: 1 large fennel bulb; 1 large red onion; 2 cup arugula, washed and patted dry; 2 cup baby spinach, washed and patted dry; 3 medium ripe figs, cut half, then sliced; 2 tbsp balsamic vinegar; 3 tbsp fresh thyme leaves; 2 tbsp extra virgin olive oil; Salt and black pepper, to taste; ***Lemon-Tahini Dressing:; 3 tbsp tahini; 3 tbsp hot water; 3 tbsp fresh lemon juice; 1 tbsp preserved lemon rind, rinsed and chopped; 2 tbsp extra virgin olive oil; 1 large clove garlic, peeled; 1/4 tsp ground cumin; Dash cayenne pepper; Sea salt and black pepper, to taste

Enjoy this roasted fennel salad. 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.

Ingredients for this Recipe:

1 large fennel bulb
1 large red onion
2 cup arugula, washed and patted dry
2 cup baby spinach, washed and patted dry
3 medium ripe figs, cut half, then sliced
2 tbsp balsamic vinegar
3 tbsp fresh thyme leaves
2 tbsp extra virgin olive oil
Salt and black pepper, to taste

Lemon-Tahini Dressing:

3 tbsp tahini
3 tbsp hot water
3 tbsp fresh lemon juice
1 tbsp preserved lemon rind, rinsed and chopped
2 tbsp extra virgin olive oil
1 large clove garlic, peeled
1/4 tsp ground cumin
Dash cayenne pepper
Sea salt and black pepper, to taste

Note:

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.

How to Make Roasted Fennel Salad with Dressing:

Step 1:

Prepare the 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.

Step 2:

Preheat oven to 425°F degrees and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.

Step 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.

Step 4:

Remove ends and outer skin of the red onion. Cut in half from root to stem and then cut each half into ½” thick slices. Place half-round slices into a bowl with fennel.

Step 5:

Add olive oil and balsamic vinegar to the bowl and season with salt and black pepper, to taste. Gently toss until the fennel and red onion are evenly coated.

Step 6:

Transfer vegetables to the prepared baking sheet and arrange in a single layer without overcrowding. Sprinkle with fresh thyme leaves and place in preheated oven. Roast for 30-35 minutes, turning once. Once vegetables are golden brown, remove them from the oven and set them aside.

Step 7:

Place arugula and spinach in a large bowl and add 3 tablespoons of lemon-tahini dressing and toss to combine. Arrange greens on a serving platter and top with roasted fennel, red onion, and fresh fig slices. Garnish with fennel fronds, if desired.

Step 8:

To serve this roasted fennel salad, drizzle additional dressing on top, if desired, and pass the remaining amount for those who prefer more. Enjoy this vegan salad with fennel!

Other Vegan Salad Recipes –

Roasted beet salad – Roasted Beet Salad with Citrus and Fennel

Mixed berry salad recipe – Berry Salad with Raspberry Vinaigrette

Veggie salad recipe – Veggie Mason Jar Salad with Homemade Dressing

Other Vegan Recipes –

Vegan stew recipe – Spicy Moroccan Chickpea Stew

Fall harvest soup recipe – Roasted Fall Harvest Soup

Vegan salsa recipe – Quick and Easy Spicy Salsa

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