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This gorgeous and delightful Roasted Fennel salad with lemon tahini dressing benefits from the natural sweetness of roasted fennel and red onion, as well as the subtle depth that preserved lemon peel and red onion, give to the dressing. 

Why is my tahini dressing bitter?

If your tahini dressing is bitter, start by checking the expiration date on the tahini you used. If it has expired or has been opened for too long, it may be the culprit.

Another potential cause of bitterness is overcooking the tahini, which can cause it to separate and become grainy. Be sure to cook your tahini dressing on medium to low heat while constantly stirring, or use a low-heat setting if heating in the microwave.

Finally, if the bitterness is mild, you can try adding more lemon juice or another acidic ingredient like vinegar to help balance out the flavors. Additionally, adding a bit of sweetness, such as honey or agave, can help counteract the bitterness.

Do you refrigerate tahini dressing?

It is important to refrigerate tahini dressing after it has been made. Due to its high oil content, tahini dressing can spoil quickly if left at room temperature. Store your tahini dressing in an airtight container and keep it refrigerated until ready to use. It should last for up to a week in the refrigerator. Before serving, give the dressing a good stir to ensure uniform consistency.

What does fennel salad taste like?  

Fennel salad has a crunchy texture with a very fresh and slightly sweet anise or licorice-like taste. The taste of fennel in the salad can vary depending on the seasoning you use, which can include lemon, olive oil, salt, pepper, and herbs like dill or parsley. The fennel bulb itself can also vary in taste from bulb to bulb, with some being more pronounced in taste and others being more subtle. Overall, fennel salad has a unique and refreshing flavor that pairs well with other fresh ingredients like citrus fruits or leafy greens.

What are the ingredients to make Roasted Fennel Salad with Lemon Tahini Dressing?

With a prep time of 15 minutes and cook time of approximately 30 to 35 minutes, here are the ingredients you’re going to need which serves 4.

For the Lemon-Tahini Dressing:

  • Tahini – add a nutty and slightly bitter taste to complement the sweetness of the roasted fennel.
  • Hot water – to thin out the consistency of the dressing.
  • Fresh lemon juice – add a tangy and citrusy flavor to the dish.
  • Preserved lemon rind –  add a slightly sour flavor that compliments the sweetness of the roasted fennel.
  • Extra virgin olive oil – contributes to the overall texture of the dish.
  • Garlic – to create a flavorful dressing.
  • Ground cumin – adds a warm, earthy flavor.
  • Dash cayenne pepper – adds heat to the dressing.
  • Sea salt and black pepper – seasonings that most recipes call for.

For the Salad Ingredients:

  • Fennel bulb – adds a unique anise-like flavor and pleasant crunch.
  • Red onion – provides a sharp and pungent contrast to the other flavors in the salad.
  • Balsamic vinegar – a sweet and tangy addition.
  • Fresh thyme leaves – add a subtle earthy flavor that rounds out the dish nicely.
  • Arugula – spicy, peppery flavor.
  • Baby spinach – provides a nice textural contrast.
  • Ripe figs – add a sweet and juicy flavor to the roasted fennel salad.
  • Extra virgin olive oil
  • Salt and black pepper

How to make Roasted Fennel Salad with Lemon Tahini Dressing?

It’s time to put this recipe together now that you’ve gathered all of your ingredients.

You can make the Lemon-Tahini Dressing in advance to allow the flavors a chance to meld for the finest results. The dressing can also be made while the vegetables are roasting if you’re pressed for time.

Combine the ingredients in a food processor or blender to make the dressing. Blend until it’s uniform by using a spatula to scrape down the edges to make sure the tahini is well-incorporated. Taste and adjust the seasonings as desired, then set aside.

Next, preheat the oven to 425°F degrees, line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat, and then set aside.

Slice the fennel bulb into ½” thick slices from top to bottom after removing the stalks and bottom. Slices should be placed in a big bowl, and fronds can be saved for garnish if desired and then set aside.

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

Add the 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.

Transfer the vegetables to the baking sheet that has been prepared and arrange them in a single layer without crowding. Place in an oven that has been preheated after adding fresh thyme leaves. 30 to 35 minutes of roasting, with one rotation. Take vegetables out of the oven when they are golden brown and place them aside.

In a large bowl, combine spinach and arugula with 3 tablespoons of the lemon-tahini dressing. On a serving tray, arrange the greens and then top with the roasted fennel, red onion, and fresh fig pieces. If desired, you can add fennel fronds as a garnish.

Finally, drizzle additional dressing on top, if desired, and pass the remaining amount to those who prefer more. Serve and enjoy!

Now that you know all you need to know about Roasted Fennel Salad with Lemon Tahini Dressing, it is time to print or save the recipe with the exact measurements.

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Yield: 4

Roasted Fennel Salad with Lemon Tahini Dressing

Roasted Fennel Salad with Lemon Tahini Dressing

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.

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!

Notes

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.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 256Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 295mgCarbohydrates: 19gFiber: 4gSugar: 10gProtein: 4g

These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.

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