Roasted Fennel and Carrot Salad

Fall colors shine through in this sweet and tangy Roasted Carrot and Fennel Salad with homemade dressing. The carrots and fennel can be roasted a day ahead and refrigerated in the bowl used to mix the dressing: They'll soak up the dressing flavor as they chill.


  • 16 medium carrots, scrubbed with stems trimmed
  • ½ cup balsamic vinegar
  • ¼ cup maple syrup
  • 1½ teaspoons Dijon-style mustard
  • 2 small fennel bulbs, cored
  • 4 blood oranges, supremed
  • ½ small red onion, thinly sliced
  • 6 cups romaine lettuce, cut into 1-inch dice (6 ounces)
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons pine nuts


  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • Steam the carrots in a steamer insert set over boiling water, covered, until tender when pierced with a fork, about 15 minutes. Remove from heat; transfer to a bowl to cool.
  • In a separate small bowl, whisk together the vinegar, maple syrup, and mustard.
  • Add the fennel to the carrots and drizzle with dressing. Mix well to coat. Spread them on the prepared baking sheet. Keep the bowl with any traces of dressing.
  • Bake the vegetables in the oven for 20 to 30 minutes or until all the vegetables have light browning on their tops and edges. Remove from oven and let cool.
  • To supreme oranges: Slice off fruit ends with a small, sharp knife. Stand fruit on a flat end and slice off all peel and pith in vertical strips, following the curves of the fruit. You’ll see membranes separating each segment. Slice each segment away from the membranes on either side. These segments are supremes.
  • Slice the carrots and fennel into diagonal pieces and transfer back to the bowl with the dressing. Add the onions and oranges. Mix well.
  • When ready to serve place the lettuce in a salad bowl. Top with the mixed vegetables and garnish with parsley and pine nuts.

Comments (1)

(0 from 0 votes)

Recipe Rating

Your email address will not be published. Required fields are marked *

Renee Olson

Something seems off. Does this recipe really require 16 medium carrots and only make about 8 cups? That's something like 3 pounds of carrots which should be about 8 cups on their own, before adding 6 cups of romaine and all the other ingredients. Did you mean to call for 16 oz of carrots?

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.
See More from this Author

Free Download

Free 5-day meal plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

Placeholder image

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.