Curry-Roasted Fennel Salad & Tahini Dressing | Minimalist Baker Recipes

How to make Curry Roasted Fennel Salad with Rosemary Tahini Dressing

Curry Roasted Fennel Salad with Rosemary Tahini Dressing is a dish that beautifully combines a variety of flavors and textures, creating a unique and healthful culinary experience.

Fennel, the star of this salad, is a bulbous vegetable with a slightly sweet, anise-like flavor. Roasting fennel intensifies its natural sweetness and softens its crunchy texture while the addition of curry powder provides a warm, earthy, and slightly spicy undertone. This involves a process where the fennel is cut into slices or wedges, tossed with olive oil and curry seasoning, and then roasted until tender and caramelized.

The rosemary tahini dressing offers a creamy and aromatic complement to the roasted fennel. Tahini, a paste made from ground sesame seeds, serves as the base of the dressing. Its rich, nutty flavor pairs well with the earthiness of its accompanying ingredients. The infusion of fresh rosemary adds a fragrant, piney element that contrasts the robust flavors of the curry and the tahini, offering a wonderful herbal freshness. Additional ingredients such as garlic, lemon juice, and perhaps a sweetener like honey, can be blended into the dressing to round out its profile.

Together in a salad, the roasted fennel and rosemary tahini dressing are typically accompanied by a mix of fresh greens, such as arugula or baby spinach. These greens provide a peppery bite that balances the dish. Additional components like toasted nuts or seeds might be included for extra crunch, and fresh herbs such as parsley or cilantro could be sprinkled over the top for additional color and flavor.

This dish represents a fusion of Mediterranean and Middle Eastern flavors, reflecting a trend in contemporary cuisine to create dishes that are not only visually appealing and delicious but also nutritionally balanced. The use of spices such as curry, fresh herbs like rosemary, and the versatile tahini paste demonstrates an adventurous culinary approach that seeks to explore different flavor profiles from various global cuisines while focusing on the benefits of plant-based ingredients.

Curry Roasted Fennel Salad with Rosemary Tahini Dressing recipe

Curry-Roasted Fennel Salad & Tahini Dressing | Minimalist Baker Recipes

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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad
Cuisine French
Servings 4 serving
Calories 192 kcal


  • 1 oven
  • 1 baking dish



  • 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


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


  • 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


  • 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

Cooking Tips about Curry Roasted Fennel Salad with Rosemary Tahini Dressing

Curry-Roasted Fennel Salad & Tahini Dressing | Minimalist Baker Recipes

When considering a dish like Curry Roasted Fennel Salad with Rosemary Tahini Dressing, it’s beneficial to break down the recipe into its components and think about the methods and flavors involved. Fennel is a crunchy, slightly sweet vegetable with a hint of anise flavor that can provide a wonderful base for salads when roasted. The roasting process caramelizes the fennel and enhances its sweetness, making it a pleasing contrast to the spices in curry powder, which typically can include turmeric, coriander, cumin, and chili.

The Curry Roasted Fennel component would start with slicing the fennel bulb into thin wedges, ensuring even cooking and maximum surface area for caramelization. It is also crucial to coat the fennel evenly with a mixture of curry powder, oil, and seasoning, allowing the spices to cook into the fennel, releasing their full bouquet of flavors. Roasting at a high temperature, around 425 degrees Fahrenheit, should yield a charred yet tender result.

Now considering the Rosemary Tahini Dressing, tahini (a paste made from sesame seeds) offers a creamy, nutty element which can be beautifully complimented by the piney and lemony notes of fresh rosemary. The dressing would likely involve blending tahini with ingredients such as lemon juice, garlic, and finely minced rosemary, adding water as necessary to reach the desired consistency. Salt and pepper would be added for seasoning, and potentially a sweetener to balance the flavors.

For assembling the salad, after the roasted fennel has cooled slightly, it can be combined with a mixture of leafy greens, like arugula or spinach, which will stand up to the warm components and provide a peppery bite. The dressing can be drizzled over the top or tossed to coat, according to preference. For added texture and complexity, consider garnishing with toasted nuts or seeds, dried fruit, or additional fresh herbs.

Serving suggestions about Curry Roasted Fennel Salad with Rosemary Tahini Dressing

Roasted Fennel & Carrot Salad with Mint + Orange Tahini Dressing — Sophie  Bourdon

  • Complementary Flavors: Consider adding components that will complement the earthy and aromatic flavors, such as chickpeas for protein and additional texture, or roasted carrots and beetroot for a sweet and earthy counterpoint to the licorice notes of the fennel.
  • Texture Play: Include ingredients with a mix of textures. Consider adding nuts like almonds or walnuts for crunch, and possibly some dried fruit like cranberries or apricots for chewiness and tartness.
  • Bread Pairings: Offer a side of crusty bread such as ciabatta or baguette to contrast the creaminess of the dressing and soak up its flavors.
  • Protein Additions: For a heartier meal, you could add slices of grilled chicken or tofu. The protein should be seasoned in a way that does not overpower the delicate balance of the dish’s flavors.
  • Garnishes: Garnish with fresh herbs like cilantro or parsley to add fresh, vibrant notes, and possibly a sprinkle of sesame seeds for extra texture and visual appeal.
  • Wine Pairing: A crisp white wine such as a Sauvignon Blanc or a light Pinot Grigio could complement the aromatic intensity of the salad.
  • Course Placement: This salad could serve as a standalone meal or as an appetizer. If part of a multi-course meal, it could be nicely placed between a light starter and a heavier main, cleansing the palate with its aromatic freshness.

Top 5 FAQs about Curry Roasted Fennel Salad with Rosemary Tahini Dressing

Carrot, chickpea and tahini salad recipe / Riverford

  • What are the Key Ingredients in Curry Roasted Fennel Salad? The core components for a Curry Roasted Fennel Salad include fennel bulbs which are sliced and roasted with curry seasoning—a blend that can consist of turmeric, coriander, cumin, and other spices. The salad may also incorporate a mix of greens, such as arugula or spinach, and additional elements like sliced onion, nuts for crunch, or fruits for sweetness.
  • How Do You Make Rosemary Tahini Dressing? Rosemary Tahini Dressing typically consists of tahini paste (ground sesame seeds), fresh rosemary leaves finely chopped, garlic, lemon juice, olive oil, and a sweetener like honey or maple syrup. These ingredients are whisked or blended together until smooth, and water is often added to reach the desired consistency. Salt and pepper may also be included for seasoning.
  • What’s the Best Way to Roast Fennel for the Salad? Roasting fennel brings out its sweet, licorice-like flavor. To roast, slice the fennel bulbs into wedges, toss them with olive oil and your curry spice blend, and arrange on a baking sheet. Roast in a preheated oven (around 400°F or 200°C) until tender and caramelized, usually about 25-30 minutes. Turning the fennel halfway through roasting ensures even cooking and caramelization.
  • Can I Make the Salad Ahead of Time? Yes, with some considerations. The roasted fennel can be prepared ahead of time and stored in the refrigerator. However, it’s best to assemble the salad close to serving time to maintain the freshness and texture of the greens. The dressing can also be made in advance and refrigerated, but it may thicken, so whisking it with a bit of water before serving may be necessary.
  • What Are Some Variations or Additions to the Salad? There’s ample room for creativity. Protein such as grilled chicken or chickpeas can be added for a heartier dish. Different nuts like almonds or pistachios provide contrasting textures, and fruits such as orange segments or dried cranberries offer a sweet counterpoint to the curry flavors. For a vegan option, honey in the dressing can be substituted with maple syrup or agave nectar.

Curry Roasted Fennel Salad with Rosemary Tahini Dressing appears to be a dish that combines various flavors and textures. Assuming it includes roasted fennel seasoned with curry and served cold over salad greens, and paired with a dressing made from tahini and infused with rosemary, we can unpack the components for culinary analysis.

When roasting fennel, its natural sweetness is enhanced and it takes on a softer texture. The use of curry spices would add warmth, complexity, and a slight heat, contrasting the sweet notes of the fennel. Curry, a blend of spices such as turmeric, coriander, cumin, and others, could either be sprinkled on prior to roasting or used as part of a marinade, depending on the precise recipe.


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