If you’re craving a salad that feels fancy enough for a dinner party but easy enough for your Tuesday night dinner, this Roasted Fennel Salad with Lemon Tahini Dressing is calling your name. It’s light, zesty, and just the right mix of sweet, savory, and a little earthy. Basically, it’s everything you want in a salad — with a little roasted magic thrown in for good measure.

Let’s talk about why you’re going to love this. First up, fennel! If you’ve never roasted fennel before, get ready to fall in love. Raw fennel has that crisp, licorice bite, but once it’s roasted? It turns sweet and caramelized with a mellow anise flavor that pairs beautifully with a bright lemon tahini dressing and fresh greens. Throw in some roasted red onions for extra sweetness and top it all with juicy ripe figs — it’s salad heaven.

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How To Make This Roasted Fennel Salad With Tahini Dressing

Ingredients

For the Lemon-Tahini Dressing:
3 tablespoons tahini
3 tablespoons hot water
3 tablespoons fresh lemon juice
1 tablespoon preserved lemon rind, rinsed and chopped
2 tablespoons extra virgin olive oil
1 large garlic clove, peeled
¼ teaspoon ground cumin
Dash cayenne pepper
Sea salt and black pepper, to taste
For The Salad:
1 large fennel bulb
1 large red onion
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
Salt and black pepper, to taste
3 tablespoons fresh thyme leaves
2 cups baby arugula, washed and dried
2 cups baby spinach, washed and dried
3 ripe figs, cut in half and sliced

Step-By-Step Guide For Your Arugula Fennel Salad

Don’t be intimidated — this salad looks gourmet but comes together easily.

Step 1: Make the dressing: Toss all your dressing ingredients in a blender or food processor. Blend until smooth and creamy. Scrape down the sides to make sure that tahini gets fully incorporated — nobody wants clumps here! Taste and tweak the seasoning if you need to. Want it zestier? Add more lemon. Want it spicier? Add another dash of cayenne. Set it aside.

Step 2: Prep your oven & veggies: Preheat your oven to 425°F. Line a large rimmed baking sheet with parchment or a baking mat — you’ll thank yourself later during cleanup.

Step 3: Slice the fennel: Cut off the stems and bottom of the fennel bulb, then slice it top-to-bottom into ½-inch thick pieces. Save those feathery fronds — they make a pretty garnish.

Step 4: Prep the onion: Peel and slice the red onion. First, cut it in half through the root, then slice each half into ½-inch thick half-rounds.

Step 5: Season & roast: Put the fennel and onion slices in a big bowl. Drizzle on the olive oil and balsamic vinegar, sprinkle with salt and pepper, and toss until every piece is coated. Spread the veggies on your prepared baking sheet in a single layer — don’t overcrowd them or they won’t roast properly. Sprinkle with fresh thyme leaves and pop them in the oven for 30–35 minutes, flipping them once so they get golden on all sides.

Step 6: Dress the greens: While your veggies roast, toss the arugula and baby spinach in a large bowl with a few tablespoons of that tangy lemon tahini dressing.

Step 7: Assemble the salad: Once the fennel and onions are gorgeously caramelized, pull them from the oven. Arrange your dressed greens on a platter and layer on the roasted veggies and fresh fig slices.

Garnish with those fennel fronds if you saved them. Drizzle a little extra dressing on top and pass the rest at the table — trust me, people will want more.

What’s so great about this roasted fennel salad is how the simple ingredients come together to feel really special. The earthy roasted fennel and onions play perfectly with the peppery bite of arugula and the mellow spinach. The figs add a sweet pop that’s unexpected but so welcome. And the lemon tahini dressing? It’s creamy, zippy, and just a little nutty — basically the kind of dressing you’ll want to put on everything once you try it.

This salad works great as a side for roasted chicken or fish, or as a light lunch all on its own. It’s also a total showstopper if you’re hosting — the figs and fennel look so pretty on a platter.

So next time you see a fennel bulb at the store and wonder what to do with it — this salad is your answer. Fresh, roasted, sweet, savory, and just plain good. Enjoy every bite!