If you’re looking for a new Fall salad, you need to try this delish roasted carrot and fennel salad with pistachios, pomegranate seeds, and a whipped lemony feta dressing. It’s super easy to throw together. And it’s also pretty enough to serve to guests (it would make the perfect salad for Thanksgiving!).
Easy Roasted Carrot Fennel Salad
I love to make this roasted carrot fennel salad recipe in the fall when carrots, fennel, and pomegranates are all in season.
You don’t need to do much to the vegetables to make them shine. Just throw the carrots and fennel onto a baking sheet, toss them in a little olive oil, salt, and pepper, and roast for about 20 minutes until the vegetables are cooked through and starting to caramelize.
Then just top them with some chopped toasted pistachios and some tangy pomegranate seeds and drizzle with a simple dressing made with feta, lemon juice, garlic, and Greek yogurt.
And that’s it! Your gorgeous, hearty salad is ready to serve.
Step-By-Step Recipe Instructions
This roasted carrot and fennel salad is easy to throw together in just 4 steps. Here’s how to do it.
- PREP: Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- ROAST VEGGIES: Add carrots and fennel in a single layer to the baking sheet. Drizzle with olive oil and season with salt and pepper. Using your hands or a spatula, toss the vegetables. Then add to the oven and roast until the vegetables are cooked through and starting to caramelize, about 20 minutes. Remove from the oven and set aside.
- MAKE DRESSING: While the vegetables are roasting, make the dressing. Add all the ingredients to a blender or food processor and blend completely. If the dressing is too thick to drizzle, you can add a little water to thin it out.
- ASSEMBLE & SERVE: When your vegetables are ready, add them to a bowl or separate plates and top with desired garnishes and then drizzle with the dressing.
A Few Helpful Recipe Tips:
- THE CARROTS: I used 3 bunches of small carrots I bought at a local farm stand. If you’re using larger store-bought carrots, you might have to increase the roasting time.
- WATCH THE SALT: Make sure to taste your dressing before adding salt. The feta is already salty, and adding more might make it too salty.
- SERVING TIPS: You can serve this salad as individual salads or make it as a single large salad.
- GARNISHES: In addition to the nuts and pomegranate seeds, I topped my salad with a few chopped fennel fronds and some carrot tops. This is completely optional.
- MAKE-AHEAD: You can roast your vegetables up to a day ahead of time. Just store them covered in the refrigerator and then bring them to room temperature before serving. Any extra dressing can also be stored in an airtight container in the refrigerator for up to three days.
Love this Recipe? Try These Too!
Winter Persimmon Arugula Salad with Pomegranates
Easy Roasted Butternut Squash Salad Recipe
Kale and Cauliflower Gnocchi Salad
Easy Citrus Watercress Salad with Buratta and Walnuts
Lentils and Roasted Vegetable Salad
Grilled Corn Salad with Avocados
Roasted Carrot Fennel Salad
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This gorgeous and delicious roasted carrot and fennel salad is perfect for fall! It’s topped with pistachios, pomegranate seeds, and then drizzled with a tangy lemony whipped feta dressing. It’s also super simple to make!
Ingredients
For the Salad:
- 2–3 bunches of small carrots (about 2 pounds), scrubbed and with tops trimmed to about 1/2″
- 1 large fennel bulb halved lengthwise and divided into 1-inch thick wedges
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly ground pepper, to taste
- To garnish: chopped pistachio nuts, fresh pomegranate seeds, chopped fennel fronds and/or carrot tops
For the Dressing:
- 1 8–ounce package of feta cheese, crumbled
- 1/4 cup plain whole-milk Greek yogurt
- Finely grated zest of 1 small lemon
- 1 small garlic clove, minced
- Freshly ground black pepper, to taste
Instructions
- PREP: Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- ROAST VEGGIES: Add carrots and fennel in a single layer to the baking sheet. Drizzle with olive oil and season with salt and pepper. Using your hands or a spatula, toss the vegetables. Then add to the oven and roast until the vegetables are cooked through and starting to caramelize, about 20 minutes. Remove from the oven and set aside.
- MAKE DRESSING: While the vegetables are roasting, make the dressing. Add all the ingredients to a blender or food processor and blend completely. If the dressing is too thick to drizzle, you can add a little water to thin it out.
- ASSEMBLE & SERVE: When your vegetables are ready, add them to a bowl or separate plates and top with desired garnishes and then drizzle with the dressing.
Notes
- You can roast your vegetables up to a day ahead of time. Just store them covered in the refrigerator and then bring to room temperature before serving. Any extra dressing can also be stored in an airtight container in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Salad, Fall
- Method: Roast
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 320
- Sugar: 6 g
- Sodium: 772.7 mg
- Fat: 22.8 g
- Carbohydrates: 19.9 g
- Protein: 12.5 g
- Cholesterol: 35.2 mg