Throw it on a sheet pan and roast it. This is often my weeknight dinner mantra when I have a refrigerator full of food from an overzealous grocery shopping trip, but very little energy left to expend on dinner. One sheet pan is easy to clean (and even easier if you line it with parchment!) and roasting makes everything taste delicious with little effort. Done and done.
I came up with this sheet pan salad last week, and have made it three times since. It is just that good. It makes use of seasonal late winter vegetables, with a slight nod to spring. The carrots, radish and fennel are tossed with coriander, cumin and cinnamon and become addictively sweet, caramelized and tender. The roasted veggies are perfectly balanced with crispy kale, salty feta cheese, fresh herbs and a creamy tahini mustard dressing. Oh yeah. It’s a flavor extravaganza.
It’s also eminently adaptable. Serve it as a side (it was delicious with slow-roasted salmon) or make it a meal unto itself. Put an egg or two on it, serve with a lot of crusty bread and call it a day. You can also turn it into a grain bowl atop any leftover grains you have on hand and a generous dollop of hummus (and maybe another egg). I’ve already had it all three ways in the last week! You could also add beans or chicken thighs to the sheet pan to really pack in the protein. You can get creative — this is why I adore sheet pan meals.
To assemble the salad, you can throw the toppings and drizzle the dressing straight onto the sheet pan or you can go the more traditional route and toss it in a bowl. If I do the latter, I like to add in some fresh greens. Either way, it tastes divine. The only regret you may have is that you didn’t double the recipe — it disappears fast!
Enjoy! xo Maggie
- 3 medium carrots, scrubbed clean and chopped diagonally into 1/2 inch pieces
- 5 radishes, scrubbed clean and halved or quartered, depending on size
- 1/2 large fennel bulb, sliced crosswise into 1/2 inch pieces
- 2 tbsp extra virgin olive oil
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/8 tsp ground cinnamon
- Sea salt and freshly ground pepper
- 1/2 bunch lacinato kale, stems removed and torn or chopped into bite size pieces (roughly 2 large handfuls)
- 1 avocado, chopped into 1/2 inch pieces
- 3 oz feta cheese, crumbled (I like to use sheep’s milk feta; roughly 1/3 cup)
- Garnish (optional): toasted sesame seeds, sliced radish, fresh greens and herbs, flaky salt
- 3 tbsp tahini
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 1.5 tsp maple syrup
- 1/4 tsp sea salt
- Freshly ground pepper
- 2–4 tbsp water
- Preheat oven to 425°
- Wash, dry and chop vegetables. Place chopped carrots, radishes and fennel onto a large sheet pan. Drizzle with olive oil and sprinkle with spices and a pinch of salt and pepper. Toss with your hands to evenly coat and spread vegetables on sheet pan.
- Roast for 25 minutes until tender and starting to caramelize. Remove from oven, add chopped kale to pan, drizzle with a bit more olive oil and a small pinch of salt and pepper. Lightly toss with tongs. Return pan to oven and roast for 5-7 more minutes until kale is crispy. Remove from oven and allow to cool a bit.
- While veggies roast, make the dressing. Whisk together all dressing ingredients except the water until smooth and creamy. Whisk in the water 1 tbsp at a time until you reach a drizzle-able consistency. The amount of water required will vary depending on the consistency of your tahini. Taste and adjust seasoning if necessary.
- Assemble salad. On the sheet pan or in a large bowl, toss together the roasted veggies with the avocado, feta, herbs and fresh greens, if desired, and tahini dressing. Garnish with toasted sesame seeds, fresh radish slices and a pinch of salt. Enjoy!