Imagine a salad that's not just a boring pile of greens, but a culinary adventure that combines the unexpected warmth of curry, the delicate sweetness of roasted fennel, and the creamy richness of rosemary-infused tahini. This Curry Roasted Fennel Salad is about to revolutionize your meal prep, turning an ordinary lunch into an extraordinary gastronomic experience that will have your friends begging for the recipe!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 2 bulbs fennel, sliced
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- Salt to taste
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 teaspoon fresh rosemary, chopped
- 4 cups mixed salad greens
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Trim the fennel bulbs, removing the tough outer layer and the fronds. Slice the fennel vertically into thin, uniform wedges, approximately 1/2-inch thick to ensure even roasting.
- In a large mixing bowl, toss the sliced fennel with olive oil, curry powder, and salt. Ensure each fennel piece is evenly coated with the seasoning mixture.
- Spread the seasoned fennel in a single layer on the prepared baking sheet, ensuring pieces are not overcrowded to allow proper roasting and caramelization.
- Roast the fennel in the preheated oven for 25-30 minutes, turning once halfway through cooking. The fennel should be golden brown and tender with crispy edges.
- While the fennel roasts, prepare the rosemary tahini dressing. In a small bowl, whisk together tahini, lemon juice, chopped fresh rosemary, and a pinch of salt until smooth and well combined.
- Remove roasted fennel from the oven and let cool for 5 minutes to allow flavors to settle and prevent wilting the salad greens.
- Arrange mixed salad greens on a serving platter or individual plates. Top with the warm, roasted curry-spiced fennel.
- Drizzle the rosemary tahini dressing generously over the salad just before serving to maintain the dressing's vibrant flavor and prevent soggy greens.
- Optionally, garnish with additional fresh rosemary sprigs or a sprinkle of black pepper for extra visual appeal and flavor complexity.
Tips
- Choose fresh, firm fennel bulbs with bright green fronds for the best flavor and texture.
- Use a sharp knife to slice fennel uniformly to ensure even roasting.
- Don't overcrowd the baking sheet - space is key for achieving those perfect golden-brown caramelized edges.
- For an extra flavor boost, toast your curry powder in a dry pan for 30 seconds before mixing with olive oil.
- Make the tahini dressing ahead of time and store in the refrigerator to let the rosemary flavors develop.
- Use room temperature tahini for a smoother, easier-to-whisk dressing.
- If you prefer a more intense curry flavor, try using a hot or madras curry powder.
- For a vegan protein boost, consider adding roasted chickpeas or toasted nuts to the salad.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 6g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
