Sailing into a new season and with that, a new variety of produce to entice and excite our taste buds. Autumn may be one of my favourite times of the year for the gorgeous seasonal flavours that become available. With root vegetables growing abundance and the craving for warm and rich over light and refreshing, this sweet roasted fennel, carrot and red onion salad could not be a more perfect way to welcome in September. Topped with delicious toasted pine nuts and a sprinkle of fresh parsleys, it’s a total taste sensation that will make you fall in love with salad in a whole new way.
- 1 fennel bulb
- 2 medium carrots
- 2 small red onions
- A handful of pine-nuts
- A handful of chopped fresh parsley
- A drizzle of olive oil
- Juice from half a lemon
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Pinch of chilli powder (optional)
- Salt to taste
Pre-heat your oven to 180°C.
Slice your fennel and carrots into thin lengths and your red onion into wedges. Place these in a roasting tray. Drizzle on a generous amount of olive oil and sprinkle over the fennel seeds, paprika, garlic powder, chilli powder and salt. Squeeze the lemon juice over the top, then use your hands to ensure everything is coated with the mix. Place this in the oven for 15-20 minutes, ensuring you toss once or twice throughout.
When the vegetables have almond finished roasting, heat a small frying pan on the stove top at low-medium temperature and add your pine nuts. Gently toast until golden, ensuring you stir them frequently to avoid burning. When the vegetables come out of the oven, sprinkle the nuts over the top of the salad along with a handful of chopped fresh parsley. Serve and enjoy!
Check out more salad recipes for inspiration this Autumn!