Curry-Roasted Fennel Salad with Rosemary Tahini Dressing

Really liked this salad! I think it is important to have the fennel sliced thinly (which I didn’t do). In my case it turned out to be a bit crispy and I think it is better to have it on a softer side. So, read the recipe instructions with attention haha!

Really, really good. Most of my salad recipes have sweetness in the dressing (usually via maple syrup), so it was nice to have a tasty, savory salad recipe without any sweetness/sugar added (unless you count the apple cider vinegar). Minor adjustments: Didn’t have rosemary on hand, but did have fresh thyme which I roasted with the fennel. Added the fennel fronds with the mixed greens for my salad base. For the chickpeas, I did add the spice blend BEFORE baking, since I don’t necessarily need my chickpeas super crispy and wanted to make sure they all would be equally well coated in the mixing bowl.

Next time I’ll try adding more ingredients like roasted sweet potatoes, pumpkin seeds, etc., but the salad definitely doesn’t need more add-ons if you prepare it with the chickpeas.

Yum! This was really good. I made a few modifications with things I had/didn’t have on hand. I didn’t have rosemary (and it’s expensive at the grocery store), so I replaced it with 1/2 teaspoon dried sage and 1/2 teaspoon dried thyme in the dressing. I also used cannellini beans instead of chickpeas (made in the same way as the crispy chickpeas with 1 tsp curry powder). Lastly, I didn’t want to waste the fennel stems or fronds, so I cut up the stems to roast with the bulb and I threw the fronds in with the salad greens! Oh, and I had leftover parsley that I threw in there. All in all, it was quite tasty and I particularly liked the extra herbs I tossed in.

I made a mistake while making this, which was replacing coconut aminos with soy sauce in a 1:1 ratio. My dressing came out saltier than I’d prefer because of that. But it’s an easy fix for next time, and everything else was delicious! I used kale for my greens and plain cooked chickpeas.

After making this recipe, I am adopting fennel as a regular in our house! It was so good! This salad is simple to make, so different from my usual go-to dinners and everyone liked it! Thanks for the tips on peeling the chickpeas. It made all the difference. I made twice the amount of dressing and used it on roasted veggies and salads over the next few days. Delicious!

I admit, I HATE fennel, but there was one bulb in my CSA box this week so decided I had to “do the deed” and cook it. I came across this recipe and decided to give it a go and it was gorgeous (actually, I wish I had more fennel to make a larger quantity). Even if I never get fennel again in the CSA box I will now purchase it at the market because it is such a tasty and easy recipe. Many thanks for publishing it, you have turned my whole perception of fennel completely.

I made the dressing only from this recipe to try it with a roasted veggie/chickpea bowl, and I had some struggles. I used tamari instead of coconut aminos but they look similar, but my dressing turned out an unappetizing brown color rather than like the photo. Also, I started with 5 tbsp of water and the consistency was super runny. I was hoping for the beautiful look/texture of the recipe photos but no dice. Also, after lots of tweaks of the ingredients that went in and not getting the taste where I wanted it, I added in a little bit of maple syrup to bring it all together and more salt and then it was yummy. I’m not sure why mine didn’t turn out like others’ …

Another Keeper. I wanted something different then the standard orange fennel salad and this was delish. The dressing is amazing. Just threw my garbanzos on the same sheet pan with the fennel bulb and roasted them together

so good. never cooked with fennel before, but everyone loved it! Also added some white rice.

So tasty! We had a ton of fennel from our CSA and this was perfect!

This was DELICIOUS — beautiful, simple, and healthy. I didn’t have curry, so I used garlic sunflower oil instead of coconut for flavor. Definitely a make again!

So tasty and such a fun recipe with awesome flavors. The fennel bulbs I had were rather small so I used two, and felt that was appropriate (I could’ve done with more but those who shared the salad found it fine since fennel is so strong). I might’ve decreased the amount of rosemary in the dressing but again, my guests thought the dressing was balanced well. The sweetness of the bell pepper balances well with the more aromatic rosemary. I used a lot of extra lemon juice and salt in my dressing, in particular.

Delish! I didn’t have time to roast the chickpeas, but it was still very tasty adding them from the can. The dressing on this is so good that now I want to try it on your Super Cleansing Slaw. (I’ll have to get another fennel soon!)

Loved this! So yummy! I made it warm by sautéing some chard then serving on top of baked sweet potatoes (similar to you other recipes that I love). So perfect for the two fennel that came in my CSA box. Thank you!

Woah, this salad is delicious and I want to eat it all the time. Definitely going to be on rotation in my home.

I love this salad, the curried fennel and rosemary dressing are fantastic. Will definitely make it again.

The dressing on this salad is amazing! (I haven’t tried the salad yet but am looking forward to it. I had needed a dressing quickly and saw this recipe so gave the dressing a try). Twice. It is delicious!! Both times I replaced the fresh rosemary with 1 tsp dried. The first time i thinned out the recipe with 8 TBS water and added a little more water each time I used it to finish up the dressing. Even tasted good thinned out. The last time I used 5 TBS water and used it all up for a larger salad. I used a Bullet for these two recipes and it worked great. Will used a high speed blender when I double/triple the recipe.

This dinner was AMAZING! I may have loved the dressing so much I ended up eating spoonfuls of it with the chickpeas…totally healthy right??

This salad was really nice – an unusual pairing of flavours (tahini, rosemary and curry powder) that I would have never thought of myself but worked beautifully. Thanks for sharing!

This was so good! I added roasted curry sweet potatoes and fresh blackberries. I also added a sprig of rosemary to the fennel while baking. Bomb.com. thank you doll!

Delicious and versatile! If you don’t have chickpeas make some crunchy lentils or add seeds. I had never had fennel until I tried this recipe and now I make it for my husband and I all the time. Thank you for your amazing recipes!!

Super super good. I made this for my book club and it was such a hit. When I make it in the future, I will double the dressing because I would have liked just a little more and I wouldn’t mind putting it on other things. I cheated and got a bag of Bombay spiced roasted chickpeas from Whole Foods to save a little time and they added great flavor. I already LOVE fennel so it’s awesome to have another recipe to add to my repertoire!

Made exactly as directed and it was excellent. Never would have thought to combine a curried vegetable with a rosemary dressing but it really worked. Thanks!

I made this dressing tonight for the first time — and it is just amazing. I am adding this to my regular rotation.

Thanks!

Soooo yummy, thanks

His comment was “different, but I like it!” What he meant to say was that the fennel with curry along with the crunchy chickpeas (also dusted with curry) combined with the light rosemary and garlic flavor in the dressing resulted in a deep, flavorful salad. It was refreshing, because oftentimes I eat salads that are covered with a powerful dressing and the individual vegetables lose their identity and taste.

Rolling the chickpeas in a flour sack towel easily removed the skins. And they did crunch up nicely! I can see these being a wonderful snack!

Definitely a win win dinner! Thanks so much!

Doubled the recipes and served it for Mother’s Day lunch. Everyone loved it! Will definitely make again.

And the utility of this recipe continues! Tonight I cooked 2 chicken breasts in the tahini dressing sous vide 150 F for 1 hr. I then seared over hot charcoal (30 secs ea side) . I paired it with grilled veggies and drizzeld the cooking juce from the tahini chicken bag over the veggies after plating. Thanks for the recipes D. ?

i made this (w/chickpeas) and loved it. had it two nights in a row. it was my first time ever to eat or to cook with fennel. the second night i roasted it over charcoal on the grill and followed the rest of the recipe. that was the bomb! the tahini dressing made me cry. i made another batch tonight and put on mixed greens with sauted mushrooms, smoked anchovies, blueberries, and salt and pepper pistachios.

Love love love. Easy to make. I actually roasted the chickpeas with curry and avocado oil and left an additional 10 minutes. It was a total hit!

Loved this salad which I made for the first time. The dressing would might be better with one less garlic clove. Otherwise, the salad was delicious!!

Yum yum ! Made it tonight ??

Just made this for dinner and it was incredible!! Really!!

Made this tonight for dinner for the two of us. Quite a hit.
I paired it with braised tofu slices, marinated in oil, lemon, rosemary, and garlic, to riff off the salad.
The curry roasted fennel was different but not unappealing. It’s a flavor profile that’s not, I think, a standard American one, but it was a nice change and we liked it!