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Curry Roasted Fennel Salad with Rosemary Tahini Dressing

Fennel is a versatile vegetable with a slightly sweet, anise-like flavor. When roasted, it becomes tender and its natural sweetness is enhanced, particularly when paired with spices. In this case, the fennel is seasoned with curry—a blend of spices that typically includes turmeric, coriander, cumin, and chili powder, among others— which imparts a warm, complex flavor and vibrant color to the vegetable. The roasting process aids in creating a caramelized exterior that adds a pleasant crunch and depth of flavor.
Tahini is a paste made from sesame seeds and is a common ingredient in Middle Eastern cuisine. For the dressing, tahini forms the base while rosemary—a fragrant herb with pine-like aromatics—adds a distinctive, earthy note. The combination of creamy tahini and aromatic rosemary creates a rich and flavorful dressing that complements the spiced fennel.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad
Cuisine French
Servings 4 serving
Calories 192 kcal

Equipment

  • 1 oven
  • 1 baking dish

Ingredients
  

For FENNEL

  • 1 bulb fennel – fronds and stems removed and finely sliced with ketching
  • knife
  • 1 tbsp curry powder
  • 1 tbsp avocado oil or water
  • 1 Pinch sea salt

For SALAD

  • 5 cups mixed greens like kale spinach and more (mixed greens of choice)
  • 1 red bell pepper seeds and stems removed, finely sliced

For DRESSING

  • 1/4 cup tahini
  • 1 1/2 tbsp lemon juice
  • 1 1/2 tsp apple cider vinegar
  • 1 1/2 tbsp coconut aminos
  • 1 tbsp freshly minced rosemary
  • 2-3 cloves garlic minced
  • 5-8 tbsp Water to thin
  • Kosher salt to taste

Instructions
 

  • Preheat the oven to 375oF and properly arrange the fennel on a baking dish and sprinkle with curry powder, oil or water, season with salt and toss until coated and set aside.
  • While the fennel is roasting, prepare the dressing by combining all the ingredients together in a bowl of a blender or medium mixing bowl blend or whisk until smooth. Add water to the dressing little at a time and continue whisking until dressing is creamy and pourable.
  • Taste the dressing and adjustment to suit your taste. Add more lemon for acidity, garlic for zing, rosemary for herbal flavor and apple cider vinegar for tanginess.
  • Arrange the greens on a serving plate, top with roasted fennel, red bell pepper, add any additional garnishing of choice, like lemon slices, fresh rosemary and serve immediately with dressing on the side.
  • Store any leftover in a separate air tight container and keep in the fridge. Use the salad within 4 days and the dressing within a week.
Keyword curry powder, fennel