Recipe: Delicious Warm Spring salad with roasted radishes, carrots and fennel – vegan

  • 2 min read
  • Feb 05, 2020

Warm Spring salad with roasted radishes, carrots and fennel – vegan. Ready to serve a salad teeming with roasted veggies and a fabulous whole grain? If your answer is yes, then this is the salad you need to try. More like a main dish than a side, this vegan and Meatless Monday recipe for warm farro salad with roasted carrots and fennel is so delicious.

Braised Fennel and Carrots with Cilantro Gremolata. Carrot Dip with Crushed Walnuts and Olives. Fennel and Radish Citrus Salad from Kelly at Tasting Page. You can cook Warm Spring salad with roasted radishes, carrots and fennel – vegan using 6 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Warm Spring salad with roasted radishes, carrots and fennel – vegan

  1. Prepare 3 of Carrots – i used today.
  2. It’s 1 head of fennel.
  3. Prepare 5 of Radishes – i used today.
  4. You need 1 tbsp of olive oil.
  5. It’s 1 tbsp of dukkah – or sesame seeds.
  6. It’s of Generous pinch of seasalt.

I absolutely associate salads with spring and warm weather. All of these salads look so fresh and pretty! I especially like those two with the purple cauliflower and your ambrosia! Serve your favorite spring veggies in these delicious spring salads.

Warm Spring salad with roasted radishes, carrots and fennel – vegan step by step

  1. Preheat the oven to 200C..
  2. In a bowl, mix the vegetables with the oil and dukkah. Then lay out on a lined baking tray..
  3. Roast for about 20mins. So the vegetables are tender..
  4. Sprinkle some more dukkah on top – or sesame seeds – and a generous pinch of sea salt. Enjoy 😋.

From a flavorful lunch salad to the perfect side dish, these light recipes are easy to Grilled Green Beans, Fennel, and Farro. This hearty vegetarian salad, loaded with roasted crispy wild mushrooms, is ideal for cooler nights. Using pecans as a nut butter in the dressing and salt-roasted on top lends an earthy note to this bright spring salad. For the potato salad, mix the crème fraîche, mascarpone, vinegar and spring onions with some salt and pepper. Scatter the leaves evenly around the edge of the plate.