Roasted Tomato and Fennel Salad

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Roasted Tomato and Fennel Salad

Yield: 6

Roasted Tomato and Fennel Salad

Want an easy way to get a bunch of vegetables in one meal? This is a great salad recipe that will do just that.


1 (7 oz) bag(s) arugula

5 carrot(s) (chopped)

1 bulb(s) fennel (cored and sliced)

5 clove(s) garlic

2 onion(s) (sweet) (sliced)

8 tomato(es) (quartered)

2 (15 oz) can(s) white beans (drained & rinsed)

Coconut oil

½ tsp dulse

Black pepper (to taste)

Red pepper (to taste)


  1. Gather your things and preheat oven to 400.
  2. Chop the carrots, peel garlic, slice fennel, and onions.
  3. Place carrots, garlic, fennel, and onions in a baking dish and lightly drizzle some coconut oil over vegetables. Season with dulse, black pepper, and red pepper to taste.
  4. Place in oven and roast (for about 20 min or so).
  5. While the veggies are roasting, cut the tomatoes and rinse the beans.
  6. Stir the beans and tomatoes into the baking dish and roast until tomatoes are soft (another 20 min or so).
  7. While all the veggies are roasting, prepare each place with the bed of arugula.
  8. When vegetables are done, top each plate with veggies and serve.

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