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Roasted Fennel Salad with Lemon Tahini Dressing

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • Lemon-Tahini Dressing:
  • 3 T. tahini
  • 3 T. hot water
  • 3 T. fresh lemon juice
  • 1 T. preserved lemon rind rinsed and chopped
  • 2 T. extra virgin olive oil
  • 1 large clove garlic peeled
  • ¼ t. ground cumin
  • Dash cayenne pepper
  • Sea salt and black pepper to taste
  • Salad Ingredients:
  • 1 large fennel bulb
  • 1 large red onion
  • 2 T. extra virgin olive oil
  • 2 T. balsamic vinegar
  • Salt and black pepper to taste
  • 3 T. fresh thyme leaves
  • 2 c. arugula washed and patted dry
  • 2 c. baby spinach washed and patted dry
  • 3 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!