Curry Roasted Fennel Salad with Rosemary Tahini Dressing

FENNEL
1 bulb fennel – fronds and stems removed, thinly sliced with a knife or mandolin
1 Tbsp curry powder
1 Tbsp avocado or melted coconut oil (if avoiding oil, sub water)
1 Pinch sea salt

SALAD
5 cups salad greens (mixed greens, kale, spinach, etc.)
1 red bell pepper – seeds and stems removed, thinly sliced
1 batch Actually Crispy Chickpeas – or plain cooked chickpeas (optional)

DRESSING*
1/4 cup tahini
1 1/2 Tbsp lemon juice
1 1/2 tsp apple cider vinegar
1 Tbsp freshly minced rosemary
2-3 cloves garlic, minced
1 1/2 Tbsp coconut aminos
5-8 Tbsp Water to thin
1 Pinch sea salt

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.

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