Thanksgiving side chaos is real, and your plate can feel crowded fast. You deserve something bright, crisp, and not a scavenger hunt to assemble.
This Easy Thanksgiving Roasted Fennel Salad turns a humble fennel bulb into a show-stopper side that even your most opinionated relative might compliment (yes, really).
Roasting fennel brings out a gentle caramel sweetness that pairs beautifully with citrus and peppery greens. That’s the balance we’re chasing this year—and yes, it’s harder than it sounds to balance a turkey and a salad without a referee.
It’s quick, forgiving, and easy to scale up for a crowd. Plus, it frees up oven space for the turkey—and that’s the real win, right?
Contents
Equipment
Must-haves
- Rimmed baking sheet
- Parchment paper (optional but life-saving)
- Small mixing bowl
- Whisk or fork
- Sharp knife
- Cutting board
- Salad tongs or large spoon
Nice-to-haves
- Mandoline slicer (for ultra-thin fennel)
- Citrus juicer
- Zester or microplane
- Salad spinner or extra-large mixing bowl
- Large serving platter
Ingredients
- 2 large fennel bulbs, trimmed and thinly sliced
- 2 tbsp olive oil, divided
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large orange, supremed and segmented
- 2 cups baby arugula or mixed greens
- 1/3 cup pomegranate seeds (optional)
- 1/3 cup toasted walnuts or pecans
- 2 oz goat cheese, crumbled (optional)
- 2 tbsp fresh lemon juice
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- 1 tbsp olive oil
- Pinch of salt (for dressing; optional)
That tangy dressing ties the fennel and citrus together like a well-choreographed family photo. If you’re dairy-free, skip the cheese—the salad still shines and your lactose-intolerant cousin will thank you.
Instructions
- Preheat your oven to 400°F (200°C). Line a sheet pan with parchment for easy cleaning (and to save your sanity).
- Toss the fennel slices with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer on the pan.
- Roast 18–22 minutes, until the edges are caramelized and the fennel is tender. Flip halfway for even color.
- Whisk together the dressing: lemon juice, honey, Dijon, the remaining tablespoon of olive oil, and a pinch of salt.
- In a large bowl, toss the warm fennel with the greens, orange segments, pomegranate seeds, and nuts.
- Drizzle the dressing over everything and toss gently to coat. If using, sprinkle crumbled goat cheese on top.
- Serve warm or at room temperature for the best texture and flavor balance.
Good to know: Roasting fennel brings a gentle licorice note that’s tamed by caramelization and citrus brightness. If you’re making this ahead, keep the greens separate and add them just before serving to preserve their crisp bite.
Tips
- Toast the walnuts until fragrant—about 6–8 minutes at 350°F (175°C)—to deepen their flavor.
- Dress the salad right before serving to keep the greens crisp and not soggy.
- Add extra citrus zest to boost brightness if you like it zingy.
- Feel free to swap arugula for watercress for a peppery punch.
- Leftovers shine in grain bowls or tucked into roasted turkey sandwiches.
Variations
- Green-light a kale or spinach base for extra greens—just toss a minute longer after dressing so it wilts nicely.
- Swap pomegranate seeds with dried cranberries for a Thanksgiving staple twist.
- Try a balsamic-kale twist: replace lemon with a splash of balsamic in the dressing for a deeper sweetness.
Serving suggestions
- Pair with sliced roasted turkey and a smear of cranberry sauce for a balanced plate.
- Spread over toasted baguette slices for a bright crostini topping.
- Keep a small extra bowl of greens on the side so guests can customize their bowls.
