Roasted Fennel & Carrot Salad with Mint + Orange Tahini Dressing

This salad is one of my personal favourites. Easy to throw together, super tasty, nourishing and satisfying.

It makes a great lunch or a light weeknight dinner. I chose to go with a classic combo: fennel and carrots, both roasted to perfection to bring out their natural sweetness. I added a hearty grain for texture, fibre and protein.

I went with spelt berries here because I love their chewy bite and nutty taste, but farro, barley or wheat berries would also work well here. I tossed everything with peppery arugula and a handful of fresh mint and then drizzled it with a creamy and absolutely delicious garlicky-citrusy tahini dressing.

All the flavours came together so well. You’ll want to make this salad over and over again. It's like a delicious dose of sunshine in the coldness of winter.

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Note: I recommend soaking spelt berries overnight to optimize digestibility and reduce cooking time.

Roasted Fennel & Carrot Salad w/ Mint + Orange Tahini Dressing

INGREDIENTS

Salad

• 1 large fennel bulb

• 1 lb carrots (about 4-5 large carrots)

• 1-2 tbsp cooking oil (such as coconut, avocado or grapeseed oil)

• Sea salt + freshly ground black pepper

• 1 cup dry spelt berries (or farro, wheat berries or barley), ideally soaked overnight if you can

• 2-3 large handfuls arugula

• 1 large handful fresh mint, chopped

Orange-Tahini Dressing

• 1/4 cup tahini

• 1/2 cup orange juice (the juice of about 1/2 large orange)

• 1 tsp orange zest + more to garnish

• 2 tsp apple cider vinegar

• 2 small garlic cloves, minced

• 1/8 tsp ground cumin

• Pinch sea salt

• 3-4 tbsp water

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INSTRUCTIONS

Roast the vegetables

1. Preheat the oven to 375°F.

2. Wash the fennel well. Trim the fennel stalks and tough end and cut into slices. Wash carrots well and cut into thin slices.

3. Toss fennel and carrots with the oil and season with salt and pepper. Arrange in one layer on a large baking sheet and roast in the oven for about 35-40 minutes, stirring once halfway, or until the vegetables are lightly caramelized.

Cook the grains

1. Rinse spelt berries well under running water and drain. Combine spelt berries with 3 cups of water in a medium saucepan.

2. Bring to a boil, then reduce heat, cover and simmer for 40-60 minutes or until grains are chewy. (If grains were not soaked, allow 65 to 75 minutes cooking time.)

3. Drain off any excess water and set aside.

Make the dressing

1. Combine all the dressing ingredients except water in a blender (or use a hand blender) and blend until you have a smooth and creamy sauce. Add water, one tablespoon at a time and blend again until you achieve the desired consistency. Taste and adjust seasoning if needed.

Assemble

1. In a large salad bowl, toss together the cooked spelt berries, roasted vegetables, arugula and chopped mint. Right before serving, drizzle with the orange tahini dressing and sprinkle with extra orange zest.

2. Store any leftovers in an airtight container in the fridge (store dressing separately), for 3-4 days.

Orange Tahini Dressing adapted from The First Mess.