There's something so comforting about a warm salad filled with fresh ingredients. It just makes you feel good inside and out! This salad not only showcases antioxidant-rich pomegranates and fresh fennel, but also it's finished off with a creamy tahini dressing. What a perfect lunch!

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Warm Fennel and Pomegranate Salad [Vegan]

Serves

4

Ingredients

Fennel:
  • 4 fennel bulbs, stalks trimmed and cut into thick slices
  • 2 tbsp plant-based honee or agave
  • 1 tbsp olive oil
  • 1 tsp freshly ground black pepper
Salad:
  • 2 cups fresh baby spinach leaves, washed
  • 4 pickled or cooked beets, cut into eighths
  • 1 pomegranate, seeds only
Dressing:
  • 3 tbsp tahini
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
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Preparation

Fennel:
  1. Preheat the oven to 350F.
  2. Pour the oil out onto a baking tray and heat up in the oven for a few minutes. Add the fennel and black pepper and mix well to coat the fennel fully with the pepper and oil.
  3. Roast in the oven for around 25 minutes before adding the maple syrup/honey, mix well and return to the oven for a further 5-10 minutes until the fennel has turned golden brown.
Dressing:
  1. In a small bowl, mix the tahini, oil and lemon together until they are fully combined and have formed a smooth sauce. If it is too thick, add a little more oil or lemon.
Salad:
  1. Add the spinach and beetroot to a bowl then top with the roasted fennel.
  2. Sprinkle over the pomegranate seeds and drizzle over the tahini dressing. Serve whilst the fennel is still warm.


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