This may not be the most common pairing, but figs and fennel make an unbelievably tasty combination. And this roasted fennel and fig salad is definitely a recipe to try!
I’ve had both of these in my weekly veg box for the last few weeks and wanted a recipe I could use both of them in. This warm salad is a great way to use them, and it is completely customisable to whatever other ingredients you may have handy.
I have used butternut squash and red onions – as they both came in my box too! But you could use any seasonal veg you want!
It’s all finished with a quick lemon vinaigrette. Made with extra virgin olive oil, lemon juice, maple syrup, and fennel seeds, it ties everything together, enhancing the natural flavour of the ingredients without overpowering them.
Why This roasted fennel & fig Salad is So Easy to Make
This salad is not only delicious but is incredibly easy to make. Just chop the fennel, onion and squash and roast for 25 mins.
Whilst the veggies are roasting you can prepare the dressing and get the other ingredients together. There is no need to peel the squash either, so this saves a bit of time in the prep stage. Just deseed it and you are good to go. You get more fibre that way too. I chop all the veggies into bite-sized chunks, so the cooking time is reduced.
The dressing takes just seconds to whisk together, adding a lovely citrus kick that ties everything together beautifully.
You don’t need any fancy equipment either —just a baking tray for the veggies and a bowl to toss everything together.
The Ingredients
This salad isn’t just delicious—it’s also packed with nutrition. The main ingredients—figs, fennel, butternut squash, red onions, lentils, and rocket – each offer some amazing health benefits.
The Nutritional Benefits of the Main Ingredients
Figs
Not only do they look amazing they taste amazing too! Figs are one of my autumn favouites, with a lovely natural sweetness. They are a great source of dietary fibre, which helps support digestive health, and they contain important minerals like potassium, magnesium, and calcium. Figs are also rich in antioxidants.
Fennel
This might be a controversial vegetable as it might not be to everyone’s tastes – but I love it! It has a mild aniseed flavour that is much milder and sweeter when it is roasted. Fennel is also highly nutritious; high in essential nutrients like vitamin C, potassium, and fibre.
Butternut squash
The vibrant orange colour of squash comes from its levels of beta-carotene, a plant pigment that the body converts into vitamin A. Vitamin A is vitally important for healthy vision and for your immune health. Squash also contains vitamin C, potassium, and magnesium and is high in fibre. I keep the skin on to roast it which adds to the fibre levels too.
Red onions
I try and use red onions rather than white usually. They are much higher in quercetin (which is a natural anti-oxidant and anti-inflammatory found most often in red fruits and vegetables). When roasted, red onions also provide a lovely natural sweetness to the finished dish.
Lentils
Beans and lentils are great plant-based source of protein and fibre, and you can add either to this salad. I’ve used lentils as I like the softness and mild flavour alongside the fennel. Lentils are packed with iron and folate too so a great addition to your diet. I just use canned, organic lentils which I drain and rinse.
Spinach
You can use any greens in this salad. Here I’ve used spinach. It’s rich in vitamins A, C and K, as well as magnesium, calcium and iron.
The Dressing:
Olive oil
I use a drizzle of olive oil to roast the veg and I also use it in the dressing. As long as it’s not heated too high, it’s fine to use it to roast with. It forms the base of the dressing and is a great source of antioxidants. Try not to avoid having some fat in your diet – you need it in order to absorb your fat-soluble vitamins – A, D, E and K.
Lemon juice
The citrus and acidity of the lemon juice really cuts through the sweetness of the figs and butternut squash. It’s also a great source of Vitamin C (which you need, amongst many other things, to help you absorb the iron from the lentils and vegetables).
Fennel seeds
To tie all the flavours together, I’ve used a few fennels seeds in the dressing. They bring out the fennel flavour in the salad and add a little bit of warmth that ties the dressing together.
Storage and Shelf Life
It can be stored in the fridge for up to 3 days. The dressing can be stored separately, in a small jar, and added when ready to eat (especially if you don’t like your salads soggy!). The dressing on its own will last for at least a week in a sealed jar.
Try this roasted fennel & fig salad for yourself and let me know what you think in the comments!
Recipe Tips
Roast the veggies evenly: Cut the squash into similar bite-sized cubes to ensure even roasting. Cut the fennel and onions into slightly bigger chunks as they will cook quicker.
Customise your greens: If you don’t want to use spinach, you can swap it out for rocket, kale, or mixed salad greens.
Swap squash: If you don’t like squash, then sweet potatoes or carrots are excellent alternatives. Both bring a natural sweetness and can be roasted in the same way.
Use chickpeas or beans instead of lentils: These both make a great swap and are rich in protein and fibre.
Use the fennel fronds: Don’t throw them away – use them to garnish the salad.
Here are a few other easy salads to try:
Beetroot, Squash & Chickpea Salad
Turmeric, Cauliflower & Chickpea Salad
Roasted Broccoli & Quinoa Salad
Roasted Fennel & Fig Salad
Equipment
Ingredients
Salad Ingredients:
- 2 bulbs of fennel
- ½ medium butternut squash
- 1 red onion
- 2 tsp olive oil
- 600 g cooked lentils (21oz)
- Large handful of spinach
- 4 fresh figs
Dressing ingredients:
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp maple syrup
- ½ tsp fennel seeds
- Salt & pepper
Instructions
- Preheat the oven to 180C/350F
- Cut the root and fronds from the fennel and chop into chunks. Keep the fronds for a garnish. Peel the onion and chop into chunks. Remove the seeds from the squash and chop into bite-sized squares (no need to peel). Add them to a baking tray, drizzle over 2 tsp olive oil and season with some salt & pepper. Roast for about 25 mins, turning halfway through.
- Whilst the veg is cooking, mix the dressing ingredients together in a small jar.
- Drain and rinse your lentils, roughly chop the spinach and quarter the figs. Add the lentils and spinach to a large serving bowl. Top with the roasted veg. Pour over the dressing and mix to combine. Top with the figs and some of the fennel fronds.
Notes
- This will store in the fridge for about 3 days.
- This makes three large portions, but depending on appetites can serve 4.
- I use canned, organic lentils for this dish.
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