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Warm & Rosy

2018-03-07 By Maggie Leave a Comment

Sheet Pan Salad with Carrots, Radishes, Fennel, Avocado, Feta + Creamy Tahini Mustard Dressing

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Sheet Pan Salad with Carrots, Radishes, Fennel, Avocado, Feta + Creamy Tahini Mustard Dressing — warmandrosy.com

Sheet Pan Salad with Carrots, Radishes, Fennel, Avocado, Feta + Creamy Tahini Mustard Dressing — warmandrosy.com

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

Sheet Pan Salad with Carrots, Radishes, Fennel, Avocado, Feta + Creamy Tahini Mustard Dressing — warmandrosy.com

Sheet Pan Salad with Carrots, Radishes, Fennel, Avocado, Feta + Creamy Tahini Mustard Dressing — warmandrosy.comSheet Pan Salad with Carrots, Radishes, Fennel, Avocado, Feta + Creamy Tahini Mustard Dressing — warmandrosy.comSheet Pan Salad with Carrots, Radishes, Fennel, Avocado, Feta + Creamy Tahini Mustard Dressing — warmandrosy.comSheet Pan Salad with Carrots, Radishes, Fennel, Avocado, Feta + Creamy Tahini Mustard Dressing — warmandrosy.comSheet Pan Salad with Carrots, Radishes, Fennel, Avocado, Feta + Creamy Tahini Mustard Dressing — warmandrosy.com

Sheet Pan Salad with Carrots, Radishes, Fennel, Avocado, Feta + Creamy Tahini Mustard Dressing — warmandrosy.com

Sheet Pan Salad with Carrots, Radishes, Fennel, Avocado, Feta + Creamy Tahini Mustard Dressing — warmandrosy.com

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Sheet Pan Salad with Carrots, Radishes, Fennel, Avocado, Feta + Creamy Tahini Mustard Dressing

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
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Ingredients

  • 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

 Tahini Dressing

  • 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

Instructions

  1. Preheat oven to 425°
  2. 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.
  3. 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.
  4. 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.
  5. 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!

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Filed Under: Food & Drink, Salads Tagged With: avocado, carrots, dinner, early spring, fennel, feta, late winter, mains, salads, sheet pan

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About Warm & Rosy

Hello! Welcome to Warm & Rosy - a cozy space dedicated to nourishing food and clean living. I'm Maggie - a new mother and lawyer-on-hiatus with a passion for delicious food that nurtures body and mind. Here you will find flavorful recipes that take advantage of nutrient-dense, whole food ingredients and the season's bounty. I also share musings on modern motherhood and relaxed advice for living a nontoxic lifestyle. Read More…

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About W & R

Hello! Welcome to Warm & Rosy – a cozy space dedicated to healthfully indulgent food and stylishly nontoxic living. Read More…

Instagram

Instagram post 2192366012750744123_4473410053 That drizzle 🌧 ✨  This is the creamy, dreamy dressing I can’t stop making: 1/4 cup tahini, 2 tbsp olive oil, 2 tbsp lemon juice, 2 tsp maple syrup, 3/4 tsp sea salt, pinch of pepper, 2-4 tbsp water. Drizzle with abandon atop salads, grains, roasted veggies, etc.
Instagram post 2191642520828932256_4473410053 If you look closely you will see fried capers in there 👀 What isn’t improved by fried capers? Recipe link in bio for this roasted cauliflower + radicchio + crispy caper + meyer lemon salad 🍋
Instagram post 2190230534802950422_4473410053 It’s the first snow day of the season + we’re feeling very festive 🌲 (and stir crazy.) If you, too, are stuck in doors and maybe doing some online shopping, I just posted a rather extensive gift guide with lots of unique gifts and a focus on sustainability. Link in bio.
Instagram post 2186572872160794630_4473410053 Transform leftover cranberry sauce into something even better — these Cranberry Ginger Crumble Bars ✨ Make extra cranberry sauce for tomorrow and then make these on Friday while fantasizing about all of the things you might have said on Thanksgiving re: politics instead of biting your tongue.🙊Recipe link in bio, along with the recipe for my easy cranberry sauce that works really well for these bars. Happy Thanksgiving!
Instagram post 2185860095175579378_4473410053 A study in contrasts — sweet + savory /// light + dark ✨ This wintry light is my favorite. As is toast.
.
Spelt sourdough two ways: 1) PB + banana + honey + flaky salt + cinnamon + pecans & 2) Avocado + EVOO + nutritional yeast + furikake seasoning + sumac ✨✨
Instagram post 2182272293884270583_4473410053 My weekly cranberry sauce, for topping oatmeal, dolloping on PB toast, swirling into yogurt and, sure, serving at Thanksgiving. Cranberry sauce is my jam...like literally, I use it like jam. 😋
.
Here’s my recipe: 4 heaping cups fresh cranberries (mine come in a 1 quart box), 1.5 cups apple cider, zest of 1 orange, 1 cinnamon stick, 1 inch knob ginger peeled and grated, 1/4 cup raw sugar (I like it tart — add more if you wish) >>> simmer until cranberries are broken down and the mixture has thickened, about 20 min >>> stir in 3 tbsp orange juice. Enjoy!
Instagram post 2180785794487516953_4473410053 Creamy cauliflower soup + kale pesto and rye breadcrumbs — what I want to eat over and over these days, preferably with a giant hunk of sourdough and a well-appointed cheese board in the vicinity. Recipe link in bio — it’s a good one, simple yet nuanced with perfectly balanced flavor and texture. Stay cozy ✨
Instagram post 2172749408593345456_4473410053 Creamy Barilla Collezione Orecchiette with Roasted Butternut Squash, Kale + Toasted Rosemary Walnuts (#ad) — a nourishing bowl of pasta for these chilly autumn nights. I used @BarillaUS Orecchiette from the artisanal Barilla Collezione line. The line features premium bronze-cut pasta with a rough texture similar to homemade, allowing sauce to cling exceptionally well. The recipe for this seasonal pasta features a flavorful white garlic sauce (with a dairy-free option), sweet roasted squash and a rosemary walnut crumble for a nutty crunch. Grab a box of #barillacollezione orecchiette and make it tonight for a cozy dinner in. The recipe is in the comment below! #PassionForPasta
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