Name: Roasted Carrot Fennel Salad
Prep time: 10 min
Cook time: PT-480723H1M15S
Total time: 30 min
Cuisine: American
Ingredients: 2-3 bunches of small carrots (about 2 pounds), scrubbed and with tops trimmed to about ½”; 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; 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

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

Units Scale

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

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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