Curry Roasted Fennel Salad with Rosemary Tahini Dressing
Insanely delicious 30-minute salad with crispy, tender curry-roasted fennel. Topped with red bell pepper and a creamy tahini rosemary dressing. Add crispy chickpeas for an optional boost of protein, fiber, and crunch!
If serving with crispy chickpeas, follow the link for instructions and prepare now. Otherwise, preheat oven to 375 degrees F (190 C) and arrange fennel on a large baking sheet. Sprinkle with curry powder, coconut oil (or water), and sea salt and toss to combine. Spread in an even layer.
Roast fennel for about 20 minutes or until tender, golden brown, and slightly crispy on the edges. Set aside.
In the meantime, prepare dressing by adding all ingredients (starting with the lesser measurement of water) to a small blender (such as a Magic Bullet) or a mixing bowl and blending or whisking to combine. Add more water as needed until creamy and pourable.
Taste and adjust flavor as needed, adding more garlic for zing, lemon for acidity, apple cider vinegar for tanginess, or rosemary for herbal flavor.
To serve, arrange greens of choice on a platter or serving bowl and top with red bell pepper, roasted fennel, chickpeas (optional), and any additional garnishes, such as fresh rosemary or lemon slices (optional).
Serve with dressing on the side. This salad acts as a side without the chickpeas, and more of an entrée with the chickpeas.
Best when fresh. Store leftovers covered in the refrigerator up to 4 days. The dressing will keep in the refrigerator up to 6-7 days.
*Nutrition information is a rough estimate for one serving calculated with the oil and all of the tahini dressing, and without any optional ingredients (such as chickpeas).*For a more cooling, lighter dressing, consider replacing the tahini dressing with this 6-Ingredient Vegan Tzatziki.*Dressing recipe from our Super Cleansing Slaw.