Roasted Carrot and Fennel Salad Recipe

October 06, 2018

Carrot and Fennel Salad Recipe


I love a warm salad with seeds and nuts during the darker months. One a beautiful Autumnal Day, like today, this salad can be wonderful served alongside your Thanksgiving lunch or as a starter. Bring the colours of the leaves to your table table with my warm and inviting Roasted Carrot and Fennel Salad with the fresh crunch of Granny Smith Apples.


2 tsp Fennel Seeds
½ Fennel (thinly sliced)
250 grams Chantenay carrots washed topped and sliced in half lengthwise
8 Baby topped carrots whole (you can leave the top but only about a cm or so)
2 small shallots or 1 large, peeled with ends trimmed and finely sliced
2 extra-virgin olive (plus more to finish)
Sea Salt
Ground Black Pepper
1 Granny Smith Apple (cored and shaved thin, using a mandolin or a sharp knife)
1 Handful Fresh Parsley (roughly chopped)
½ Blood Orange (if not a regular orange will do)
1 TBSP toasted sesame seeds
1 TBSP toasted Pumpkin Seeds 


Preheat oven to 375°. Line a rimmed baking sheet with parchment paper. 

To toast your Sesame and Pumpkin Seeds add them to a tin and place in your preheated oven for about 10 minutes until lightly toasted. Most of Pumpkin seeds will shed their dark outer shell. Keep a close eye on them as they can burn easily. Remove from the oven and set aside.

Heat a small pan over medium-low heat, add fennel seeds; shake pan back and forth a few times so they don’t burn or stick.  Toast seeds for 3-4 minutes, until fragrant and slightly brown.  Remove from heat and place in a mortar; once cooled, grind with pestle.  Set aside

In a large bowl, combine all carrots, shallots, fennel, crushed fennel seed, olive oil, salt and pepper to taste. Turn out onto prepared baking sheet and roast in oven for 20-25 minutes, until lightly browned and tender.  Set aside and let cool slightly.

On your plates lay the slices of fresh apple then arrange the roasted carrots,  fennel etc  on top sprinkle on the chopped parsley and toasted sesame seeds, then drizzle with olive oil and blood orange juice.  Serve warm or at room temperature. Yum.

This is photographed with étoile home’s Hopi Napkin in Gold and Habitat’s Pinya side plate to add a little extra Autumn colour. To shop click on the links above.


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