Roasted Fennel Salad with Lentils & Lemon Vinaigrette

Roasted Fennel Salad

I’ve been stuffing my face with this salad all spring. I’ve eaten it for breakfast, lunch and dinner – all in the same day, crazy I know, but so crazy good. Fennel is a beautiful bulb of a vegetable that I tasted for the first time this year (shocker!). For those that have never tried it, yes, it’s a bit licoricey but not in an obnoxious way – think more fresh and flowery, like what Spring would taste like. I roasted it quickly just under the broiler to bring out its sweetness. You could easily scarf it down just like that but it’s even better all dressed up in this salad with lentils, shaved onions and lots of fresh parsley.

Roasted Fennel Salad

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Roasted Fennel Salad Roasted Fennel Salad


Ingredients for the Salad 

1 whole bulb fennel

1 small red onion (or half a large one)

1 big bunch flat leaf parsley

1 cup dry lentils (I used French green lentils)

1 teaspoon toasted fennel seeds


Ingredients for the Dressing 

1/4 cup olive oil

1/4 cup rice vinegar

juice and zest of one lemon

1 generous tablespoon mustard

1 teaspoon salt

fresh ground pepper


Cook the lentils while you prep the rest of the ingredients. Using a mandolin or your rock-star knife skills, slice the fennel as thin as you can – do the same with the onions. Spread out the sliced fennel on a baking sheet, drizzle with olive oil and add some salt and pepper. Broil on low for 10 minutes or until fragrant and tender but al dente. While the fennel is roasting, toast the fennel seeds in a hot pan until fragrant, 3 to 5 minutes. In a large bowl, toss all the ingredients for the salad together. In a jar with a lid, combine all the ingredients for the dressing and shake to mix. Pour dressing over salad and taste for salt and pepper.



Inspired by this salad from Food52.


4 Responses to “Roasted Fennel Salad with Lentils & Lemon Vinaigrette”

  1. cheri

    Hi Grace, this salad is absolutely gorgeous. Love all the different components of it. I can see why you ate this salad for breakfast, lunch and dinner.

  2. Judith Q Stewart

    hi Grace, This beautiful Bounty is a Masterpiece…lets me know you are enjoying our gorgeous Spring. thank you, Miss Judith, Davidson, NC

  3. Shelly West

    Woah – this is gorgeous, Grace! Love the extra boost of lentils to keep you full longer!


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