Roasted carrot, spelt, fennel & blood orange salad

Roasted carrot, spelt, fennel & blood orange salad

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(4 ratings)

Prep: 35 mins Cook: 25 mins


Serves 6
A healthy grain salad, perfect served with sliced roast chicken, or crumbled feta or goat's cheese for lunch or a light dinner

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal394
  • fat13g
  • saturates2g
  • carbs49g
  • sugars13g
  • fibre14g
  • protein12g
  • salt0.9g
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  • 400g spelt



    Spelt is an ancient member of the wheat family and an evolutionary hybrid of emmer wheat…

  • 1 vegetable stock cube
  • 4 tbsp extra virgin olive oil
  • 400g baby carrots, scrubbed
  • 3 blood oranges, 2 zested and 1 juiced



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tsp clear honey
  • 2 fennel bulbs, thinly sliced
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate – its strong aniseed…

  • 4 tbsp red wine vinegar
  • 1 small red onion, finely chopped
  • large bunch parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 70g pack pitted, dry black olives or 85g couchillo (the very small black ones) or Kalamata olives
  • small pack parsley, chopped (optional)



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Heat oven to 200C/180C fan/gas 6 and cook the spelt with the stock cube following pack instructions – don’t overcook it, as it should still have a little nutty bite. When the spelt is done, drain it very well and toss on a platter with 1 tbsp of the extra virgin olive oil to stop it from sticking together too much.

  2. Meanwhile, toss the carrots with the olive oil, blood orange zest and some seasoning in a roasting tin, then roast for 15 mins. Carefully stir through half the honey with the fennel. Continue roasting for another 10 mins, then cool for 5 mins. Cut away the pith and peel from the 2 zested oranges, then roughly chop or slice.

  3. Whisk together the remaining extra virgin olive oil, 1 tsp honey, red wine vinegar and the blood orange juice with some seasoning. Scrape the roasted carrots and fennel plus any cooking juices on top of the spelt, along with the orange chunks, red onion, herbs and olives. Drizzle over the dressing and toss everything together well. The salad will happily hold at room temperature for a few hours, but the spelt will soak up the dressing – so if you’re making it ahead, add half the dressing when assembling and stir through the rest just before you serve it. As you serve, stir through the parsley, if you like.

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Comments, questions and tips

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13th Jan, 2019
This was a really tasty winter salad. We had it with roast chicken and it was an absolute win with our guests :) We replaced the spelt with barley which is more readily available and we did manage to find blood oranges but I would probably just use normal oranges in future. Glad I stuck with the baby carrots though :)
felicityd's picture
20th Feb, 2015
Mmmm... this was delicious. I couldn't find spelt so I used farro instead.
Frantic Flapjack
17th Feb, 2015
I used couscous in place of the spelt and left out the fennel. Also added small chunks of feta. The end result was lovely, light and tasty. The carrot and orange went very well together. Served with roast chicken.
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