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



  • 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
  • 24 tbsp water


  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!