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It’s that beautiful time of year again, Baked Salad Season! The weather gets crispier, my salads get heartier and vegetables are begging to be baked. The first baked salad of the 2023 season is a roasted fennel and Brussels sprouts number, but there will be many more to follow, so please send me any baked salad requests you have! I’ll be happy to oblige.
What makes this salad special (compared to my other baked salads, which you can see here for kale, here for sprouts, and here for squash!) is that it reduces its own sticky-sweet fig balsamic dressing. Which sounds fancy, but it couldn’t be easier to make. Just whip it up while everything is in the oven, and your baked salad is ready to assemble.
Don’t have figs? No worries! This works just as well with raisins or dried cranberries in the mix. Anything sweet and feels autumnal is welcome here.
Read on for more on how to make this roasted fennel and brussels sprout salad, and welcome to baked salad season 3!
Table of contents
- What makes something a baked salad?
- What ingredients do you need for this roasted fennel salad?
- How to prepare the roasted elements for this fennel and brussels sprouts baked salad
- How to prepare the sticky fig dressing
- And what if I don’t have figs for this fig balsamic?
- Bringing this fennel and brussels sprout salad together
- Where can I find figs?
- FAQ
- A few of my other favorite salad recipes
What makes something a baked salad?
Ok so yes, a baked salad is technically just a bowl of roasted vegetables. But the reason I call it salad is because all of the vegetables are very thinly sliced, giving it that fork-and-knife, scoop-up-the-dressing, kind of feel. It’s perfect for lunch or dinner, and it feels quintessentially “salad.”
What ingredients do you need for this roasted fennel salad?
The ingredients for this baked salad are minimal, but together they sing. Here is everything you need for this fennel salad:
- 1mediumfennel bulb,stalks and fronds removed, thinly sliced
- 3/4poundBrussels sprouts,thinly sliced
- Extra-virgin olive oil
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1(14-ounce)can of butter beans, or white beans,drained, rinsed and dried
- Chili oil,such as Brightland’s Ardor oil
- 1/2cupbalsamic vinegar
- 2tablespoonshoney
- 9blackfigshalved, see notes for substitutes
- 2sprigsrosemary
- 2garliccloves,grated
- 1/2teaspoonred pepper flakes
How to prepare the roasted elements for this fennel and brussels sprouts baked salad
This salad is all about using the oven to its maximum capabilities. To do this, we prep everything for prime roasting. First, preheat the oven to 400°F. Evenly stagger apart two shelves.
Scatter the thinly sliced fennel on one baking sheet and the Brussels sprouts on another. Drizzle both with olive oil and season with salt and pepper.
In a food processor, add the beans and pulse a few times. Fluff with a fork to create a bean “crumble” of sorts. Transfer this to a lined baking sheet and drizzle with 2 tablespoons of the chili oil. Evenly scatter the beans out and season with a pinch of salt.
Roast the fennel and sprouts on the top rack of the oven. Take the sprouts out after 15 minutes or when you see their edges start to brown. Take the fennel out after 20-25 minutes, or when the edges start to brown as well.
Roast the beans on the bottom rack for 20-25 minutes, stirring halfway through. It may seem like a paste at first, but cook until they brown and dry out, becoming golden and almost breadcrumb-like.
How to prepare the sticky fig dressing
This dressing is just a matter of reducing balsamic vinegar by half, it will turn all dark and sticky, and the figs will ease it into a bright, but slightly sweet dressing. It’s perfect for a hearty salad like this! And reducing isn’t hard, just think of it as simmering down for an extended period of time.
To do this, set a small pan over medium heat and add the balsamic vinegar, honey, figs and rosemary. Season with a liberal pinch of salt and a few cracks of black pepper. Bring to a simmer, and let the vinegar reduce by almost half, 10-12 minutes.
Halfway through the dressing’s cooking time, begin to mash the figs into the dressing. They should start to fall apart, and you can leave some pieces whole and some mashed in. Add the garlic and red pepper flakes and continue to stir.
When the dressing is thick enough that you can run your spatula along the pan and see the bottom for a few seconds, remove it from the heat. Remove the rosemary sprigs and discard. Taste and season with salt and pepper, it should be slightly sweet but acidic.
And what if I don’t have figs for this fig balsamic?
No worries! This will still be great with an ingredient like raisins or craisins, which will hydrate in the balsamic. It’s an easy swap and an equally delicious dressing.
Bringing this fennel and brussels sprout salad together
To finish this salad, toss it all directly on a baking sheet. And by that, I mean add the fennel and sprouts together, then the dressing on top. Mix everything into one big, glossy pile. Add to bowls and top with the beans. Simple. Delicious. Baked salad.
Where can I find figs?
Figs are highly delicious but also highly seasonal! I’ve found in the Northeast where I live, figs are available from July to September and are most readily available at the farmers’ market, or at places such as Whole Foods and Trader Joe’s. If you live in a place without those options, I recommend going to your grocer and asking if they plan to order any figs for the season, some customer service desks have more info on shipments than we think!
You also might find figs in sneaky places of your grocer’s produce section that you don’t normally look at. Think: the packaged fruit by the berries, or in plastic tubs near the pre-cut foods. You’d be surprised where you can find figs lurking!
Of course, if you can’t find any, this recipe uses raisins as a sub, which you can find more info on in the recipe box below.
FAQ
What can I use if I don’t like fennel?
Fennel does have a sharper flavor that some might not love, so I recommend swapping it for a savoy cabbage, or more brussels sprouts if you are so inclined!
What other proteins do you recommend serving with this baked fennel and brussels sprouts salad?
This salad is a friend to many proteins, if you are vegetarian I like to recommend my crispy tofu as a topping for this, and if you prefer not to eat soy, my crispy chickpeas are another great option. Of course, this will go well with a simple roasted salmon or chicken, which is a favorite in my house!
Can I make this baked salad ahead of time?
Absolutely! Even if you dress it, this hearty salad will keep in your fridge for up to 4 days. I recommend storing the bean topping separately, so you can keep the texture.
Can I freeze this salad?
Unfortunately, this salad does not reheat well after being frozen, but if you are looking for a short-term meal prep lunch, this baked salad keeps well in the fridge for up to 4 days.
A few of my other favorite salad recipes
When it comes to baked salads, this list could go on for miles. But here are just a few of my favorite baked salads of seasons past!
Baked Kale Salad with Crispy Quinoa
When hot salad season starts (and yes, it's a thing) this Baked Kale Salad with Crispy Quinoa is the only one I want. All the vegetables are roasted in the oven, and the quinoa is toasted to a crispy perfection. It's the perfect balance of flavors and a great way to pack vegetables into your meal.
Check out this recipe
Brussel Sprout Salad with Anchovy Tahini & Za’atar Chickpeas
Another addition to warm-salad season is this brussels sprout salad dream. It's kind of like a caesar salad's younger, hotter (sorry caesar!) sister. It's easy to make, creamy and delicious, and of course, baked.
Check out this recipe
Crispy Lime Cabbage & Turmeric White Bean Mash
This is the plant-based meal of my dreams. It is packed with flavor, protein, deliciously sweet-and -acidic vegetables (lime cabbage is a dream) and paired with my favorite carb. Skip the crispy rice step to make this an easy dinner, or go the extra mile to get all the textures and flavors in one place.
Check out this recipe
Crispy Cabbage Salad with Maple Tahini Dressing
Crispy cabbage salad is one of the best kinds of salad. I will die on this hill. It's versatile, easy, flavorful and can be served warm or cold. Plus it's an affordable, seasonal fall favorite, perfect for adding to your fall dinner rotation.
Check out this recipe
And that’s it for this Roasted Fennel & Brussels Sprout Salad with Fig Balsamic!
If you make it, please tag me onPinterestorInstagramso I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Roasted Fennel & Brussels Sprout Salad with Fig Balsamic
5 from 5 votes
This is a baked salad with a deliciously figgy agrodolce dressing that is equal parts bright and subtly sweet. If you want a cozy way to get in your vegetables, this is sure to hit the spot.
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Prep Time:15 minutes mins
Cook Time:30 minutes mins
Total Time:45 minutes mins
Course: Main Course, Salad
Cuisine: American, Fusion, Italian
Keyword: agrodolce, brussels sprouts, fennel, fig, figs, salad
Servings: 2 servings
Ingredients
- 1 medium fennel bulb stalks and fronds removed, thinly sliced
- 3/4 pound Brussels sprouts thinly sliced
- Extra-virgin olive oil
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1 14 ounce can of butter beans or white beans drained, rinsed and dried
- Chili oil such as Brightland's Ardor oil
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 9 black figs halved, see notes for substitutes
- 2 sprigs rosemary
- 2 garlic cloves grated
- 1/2 teaspoon red pepper flakes
Instructions
Preheat the oven to 400°F. Evenly stagger apart two shelves.
Scatter the thinly sliced fennel on one baking sheet and the Brussels sprouts on another. Drizzle both with olive oil and season with salt and pepper.
In a food processor, add the beans and pulse a few times. Fluff with a fork to create a bean "crumble" of sorts. Transfer this to a lined baking sheet and drizzle with 2 tablespoons of the chili oil. Evenly scatter the beans out and season with a pinch of salt.
Roast the fennel and sprouts on the top rack of the oven. Take the sprouts out after 15 minutes or when you see their edges start to brown. Take the fennel out after 20-25 minutes, or when the edges start to brown as well
Roast the beans on the bottom rack for 20-25 minutes, stirring halfway through. It may seem like a paste at first, but cook until they brown and dry out, becoming golden and almost breadcrumb-like.
While everything is roasting, make the dressing.
Set a small pan over medium heat and add the balsamic vinegar, honey, figs and rosemary. Season with a liberal pinch of salt and a few cracks of black pepper. Bring to a simmer, and let the vinegar reduce by almost half, 10-12 minutes.
Halfway through the dressing's cooking time, begin to mash the figs into the dressing. They should start to fall apart, and you can leave some pieces whole and some mashed in. Add the garlic and red pepper flakes and continue to stir.
When the dressing is thick enough that you can run your spatula along the pan and see the bottom for a few seconds, remove it from the heat. Remove the rosemary sprigs and discard. Taste and season with salt and pepper, it should be slightly sweet but acidic.
Add the fennel to the baking sheet with the sprouts and pour over the dressing. Mix to combine.
To serve, pile into two bowls and scatter with the beans. Serve right away.
Notes
Note: if you don’t have figs, 1/4 cup of dried raisins or cranberries also work marvelously in their place!
