Arugula and Fennel Salad
This Arugula and Fennel Salad is crisp, refreshing, and bursting with lemon flavor. The mild licorice flavor of raw fennel pairs perfectly with peppery arugula and nutty Parmesan, while a simple lemon vinaigrette brings everything together. It’s a naturally gluten-free, vegetarian salad that’s simple, elegant and ready in minutes!
This Arugula and Fennel Salad is everything I love about simple, seasonal cooking. It’s crisp, bright, and effortlessly elegant, with just a handful of fresh ingredients that really shine.
Peppery arugula, thinly sliced fennel, and salty shards of Parmesan are tossed in a vibrant lemon vinaigrette recipe for a salad that’s light yet so satisfying.
It comes together in minutes and pairs beautifully with everything from lemon garlic roasted chicken to air fryer salmon, making it perfect for both weeknights and special occasions.
This recipe was adapted from one that we made when I was in cooking school years ago. We’d eat it for lunch once or twice a week and it was a favorite for everyone.
If you’ve never tried raw fennel before, this is the perfect place to start!
Why you’ll love this recipe
- When you want a simple winter salad with plenty of flavor, this is it. There are just 3 ingredients in the salad and it’s ready in 10-15 minutes.
- It’s simple yet elegant, making it perfect for busy weeknights or entertaining.
- This versatile salad works as a side salad or a light lunch with added protein.
Recipe ingredients
There are just 3 ingredients plus the dressing in this simple fennel salad recipe.
- Fennel. If you’re not familiar with fennel, it’s a bulb that’s crisp and crunchy with mild anise or licorice flavor. See my fennel produce guide for more in depth information.
- Arugula. Leafy tender greens with a peppery flavor that pairs beautifully with the other ingredients. You can certainly sub it with baby spinach, mixed greens or even frisée if you prefer a different texture or flavor.
- Parmesan cheese. Use freshly shaved parmesan cheese for best results. You can certainly purchase pre-shaved or shredded parmesan as desired.
- Dressing. I highly recommend my bright, tangy lemon vinaigrette recipe for this salad as it brings everything together. You can also try my honey mustard dressing or use your favorite store bought brand.
See the recipe card below for the full list of ingredients and quantities.
How to make shaved fennel salad
This is a simple winter salad with just a handful of ingredients, and most of them can be prepped ahead of time to make salad assembly even easier.
Pro tip: Prep the dressing, shave the parmesan cheese and shave the fennel up to a day in advance.
See the recipe card below for full instructions.
Serving suggestions
There are a number of tasty ways to serve this delicious fennel and arugula salad recipe as shown below.
- Serve alongside pan-seared steak or baked lemon dijon salmon.
- Top with air fryer shrimp or air fryer chicken breast for a light main dish.
- Pair with a bowl of chicken wild rice soup for an easy lunch.
- Finish with toasted sliced almonds or pepitas for added crunch.
Recipe notes
- Pro tip: Prep the dressing, shave the parmesan cheese and shave the fennel up to a day in advance. Once the fennel has been shaved, toss with a bit of lemon juice to prevent browning and to keep it crisp.
- For best results, don’t toss the salad with the dressing until just before serving as it will wilt down quickly.
- This salad is best served the day that it’s made.
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Arugula and Fennel Salad
Ingredients
- 1 bulb fennel top removed; bulb halved and shaved thinly
- 1/2 cup shaved parmesan cheese
- 5 ounces arugula
- lemon vinaigrette recipe
Instructions
- Place the arugula, shaved fennel and parmesan in a large bowl.1 bulb fennel, 1/2 cup shaved parmesan cheese, 5 ounces arugula
- Add enough dressing to coat, and serve immediately. Enjoy!lemon vinaigrette recipe
Notes
- Pro tip: Prep the dressing, shave the parmesan cheese and shave the fennel up to a day in advance. Once the fennel has been shaved, toss with a bit of lemon juice to prevent browning and to keep it crisp.
- For best results, don’t toss the salad with the dressing until just before serving as it will wilt down quickly.
- This salad is best served the day that it’s made.
- Nutrition information above does not include the dressing as that has been calculated in a separate post.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
