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    Home » Our latest posts » Salad Dressing

    Roasted Fennel Salad with Lemon Tahini Dressing

    February 9, 2020 Filed Under: Salad Dressing, Vegetable Oven, Vegetables

    Jump to Recipe Print Recipe
    Flavorful but easy Roasted Fennel Salad with Lemon Tahini Dressing is a wonderful addition to any meal.

    Simple Roasted Fennel Salad with Lemon Tahini Dressing will spice up your meal.

    I adore fennel and use every part of it whenever it pops up in my delivery from Harvest2U. Roasting it brings out some of the sweetness and it pairs so nicely with the peppery arugula.

    I have a whole host of tahini recipes if you are worried about buying a big container and not knowing what else to do with it. It is fabulous for breakfast, dinner and dessert too.

    The dressing also calls for a little preserved lemon. You can buy it at the store, but it is also ridiculously easy to make at home. The lemon flavor is really intensified. If you don't have that available, just use regular lemon zest.

    Winter Salads from Our Dinner Table

    Our family table logo

    Celebrate winter produce with these tasty salads from the Our Dinner Table bloggers.

    Winter Salads

  • Moon and Starfruit Salad by Art of Natural Living
  • Old Fashioned Crunchy Pea Salad by Intelligent Domestications
  • Pear and Pecan Winter Salad by Hezzi-D's Books and Cooks
  • Roasted Fennel Salad with Lemon Tahini Dressing by That Recipe
  • Roasted Vegetable Salad with Roasted Garlic Vinaigrette by A Day in the Life on the Farm
  • Roasted Winter Veggie & Quinoa Salad by Sweet Beginnings
  • Wilted Pear and Shallot Salad by A Kitchen Hoor's Adventures

  • We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

    Roasted Fennel Salad with Lemon Tahini Dressing

    Print Recipe Pin Recipe

    Ingredients
     

    Salad Dressing

    • 3 tablespoons tahini
    • 3 tablespoons hot water
    • 3 tablespoons fresh lemon juice
    • 1 tablespoons preserved lemon rind (rinsed and chopped (see note))
    • 2 tablespoons extra virgin olive oil
    • 1 large clove garlic (peeled)
    • ¼ cumin ground cumin
    • dash cayenne pepper
    • Sea salt and black pepper (to taste)

    Salad Ingredients:

    • 1 large large fennel bulb
    • 1 large large red onion
    • 2 tablespoon extra virgin olive oil
    • 2 tablespoon balsamic vinegar
    • Salt and black pepper (to taste)
    • 3 tablespoon fresh thyme leaves
    • 2 cups arugula (washed and patted dry)
    • 2 cups baby spinach (washed and patted dry)

    Instructions
     

    • Combine dressing ingredients in a blender or food processor. Blend until smooth, scraping the sides with a spatula as needed. Taste and adjust seasonings, as desired. Set aside.
    • Preheat oven to 425 degrees F and line a large, rimmed baking sheet with parchment paper or baking mat.
    • Remove the stems and bottom from the fennel bulb, then cut into ½ inch thick slices from top to bottom. Place slices in a large bowl and reserve the fronds for another recipe.
    • Remove ends and outer skin of red onion. Cut in half from root to stem and then cut each half into ½ inch thick slices. Place half-round slices into bowl with fennel.
    • 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.
    • Arrange vegetables in a single layer on prepared baking sheet. Sprinkle with fresh thyme leaves and roast for 15 minutes. Turn over then continue roasting until golden brown, about 15-20 minutes.
    • Place arugula and spinach in a large bowl and add 3 tablespoons of lemon-tahini dressing. Toss to combine. Arrange greens on serving platter and top with roasted fennel and red onion.
    • Drizzle additional dressing on top and serve.

    Notes

    Preserved lemons are available in the middle eastern section of your supermarket, or make your own (it takes a few days), or peel a few strips of lemon zest from the lemon before squeezing. 

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    Reader Interactions

    Comments

    1. Shirley Wood

      February 09, 2020 at 3:22 pm

      My goodness what a tasty combination of flavors you have created in this salad! Yum and it's pretty too. I love pretty food.

      Reply
    2. Wendy Klik

      February 09, 2020 at 3:25 pm

      I love roasted fennel and this dressing sounds amazing.

      Reply

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