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Even though the weather is cooling down, it’s still vital to include salads in our diet. A high intake of raw and cooked vegetables provides essential nutrients and helps promote a healthy microbiome. Here is a flavorful salad that’s perfect for fall as it makes use of seasonal produce to create a light and satisfying meal.
Fennel is at its peak in spring and fall and is a wonderful vegetable to use both raw and cooked. Roasting fennel gives it a natural sweetness that adds a subtle depth of flavor to this beautiful and delicious salad.
Figs are also just starting to come into season and can make a great addition. Arugula and baby spinach are the foundation, and the preserved lemon rind in the creamy dressing adds an unexpected zing.
For the best results, make the Lemon-Tahini Dressing at least a few hours in advance, or even overnight, so the flavors have a chance to mingle. If you’re short on time, you could also prepare the dressing while the vegetables are roasting.
Recipe serves two as a main dish or four as a side salad or appetizer.
Ingredients
Lemon-Tahini Dressing
- 3 tbsp tahini
- 3 tbsp hot water
- 3 tbsp lemon juice
- 1 tbsp preserved lemon rind
- 2 tbsp extra virgin olive oil
- 1 clove garlic
- 1/4 tsp ground cumin
- 1 dash cayenne pepper
- Himalayan salt and black pepper to taste
Salad Ingredients
- 1 large fennel bulb
- 1 large red onion
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Himalayan salt and black pepper
- 3 tbsp fresh thyme leaves
- 2 cups arugula
- 2 cups baby spinach
- 3 medium ripe figs
Instructions
- Prepare the dressing by combining all ingredients in a blender or food processor. Blend until smooth, and scrape the sides with a spatula, as necessary, to ensure that the tahini is thoroughly incorporated. Taste and adjust seasonings to your preference. Set aside.
- Preheat the oven to 425°F degrees and line a large baking sheet with parchment paper. Set aside.
- Remove stems and bottom from the fennel bulb, then cut into ½" thick slices from top to bottom. Place slices into a large bowl and reserve the fronds for garnish. Set aside.
- Remove the ends and outer skin of the red onion. Cut in half and then cut into ½ inch thick slices. Place into a bowl with fennel.
- Add the olive oil and balsamic vinegar to the bowl and season with Himalayan salt and black pepper to taste. Gently toss everything together until the fennel and red onion are coated evenly.
- Transfer vegetables to the prepared baking sheet arranging in a single layer to avoid overcrowding. Sprinkle with fresh thyme leaves, then place in a pre-heated oven. Roast for 30-35 minutes, turning halfway through. When the vegetables are golden brown, remove them from the oven and set them aside.
- Place the arugula and spinach in a large bowl, then add 3 tablespoons of the lemon-tahini dressing. Toss to combine. Arrange greens on a serving platter, then top with the roasted fennel, red onion, and sliced fresh fig. Garnish with fennel fronds.
- To serve, drizzle extra dressing on top if desired. Enjoy!
