Curry-Roasted Fennel Salad
Ingredients
The fennel
-
1
bulb
fennel
-
1
Tbsp
curry powder
-
1
Tbsp
avocado or melted coconut oil
-
1
pinch
sea salt
The salad
-
5
cups
salad greens (mixed greens, kale, spinach, etc.)
-
1
whole
red bell pepper
-
1
batch
Actually Crispy Chickpeas (optional)
The dressing
-
¼
cup
tahini
-
1½
Tbsp
lemon juice
-
1½
tsp
apple cider vinegar
-
1
Tbsp
freshly minced rosemary
-
2-3
cloves
garlic
-
1½
Tbsp
coconut aminos
-
5-8
Tbsp
water (to thin)
-
1
pinch
sea salt
Instructions
- Preheat the oven to 375°F (190°C) and prepare the fennel by slicing it and placing it on a baking sheet.
- Sprinkle the fennel with curry powder, oil (or water), and sea salt, then toss to combine and spread evenly.
- Roast the fennel for about 20 minutes until tender and golden brown.
- While the fennel is roasting, prepare the dressing by blending or whisking together all dressing ingredients, adjusting water for desired consistency.
- To serve, arrange the salad greens on a platter and top with red bell pepper, roasted fennel, and chickpeas if using.
- Serve the dressing on the side.
Nutrition Facts (estimated)
Servings
4
Calories
192
Total fat
13.6g
Total carbohydrates
15.4g
Total protein
5.6g
Sodium
183mg
Cholesterol
0mg
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