Crunchy Fennel Salad (Edit recipe)

The ingredient that steals the show in this Whole30 Crunchy Fennel Salad is definitely the fennel. It’s such an underestimated and forgotten vegetable that whenever I use it, I question why I don’t use it more often. It’s great in salads, blended in soups, or sautΓ©ed with other vegetables. It also gives this salad the perfect crunch when sliced thinly. Enjoy this as a savory, crunchy side salad, or add some chopped chicken and make it the main course! It’s ready in no time and can be served immediately or you can refrigerate and enjoy it the next day. Make sure to leave room on the table for this scrumptious salad!

PREP TIME

40 minutes

COOK TIME

10 minutes

INGREDIENTS

14

Serves: 4

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Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat pan on stovetop to medium-low heat and drizzle 1 teaspoon olive oil. Add pecans, cinnamon and pinch of salt. Toast until fragrant and slightly browned.
  2. In a small mixing bowl, add olive oil, lemon juice, dijon mustard, salt and black pepper. Whisk vigorously to emulsify into a vinaigrette. Set aside.
  3. Using a mandolin or knife, begin thinly slicing the fennel bulbs, apple and celery and add to a large mixing bowl. Add arugula, dried cherries, toasted pecans and pieces of fennel fronds. Drizzle over all of vinaigrette and toss to coat.
  4. Serve immediately or allow up to one day in the fridge.

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:392
Fat:36 g
Carbohydrates:17 g
Protein:4 g
Cholesterol:0 g
Sodium:506 mg
Fiber:5 g
Sugars:8 g
Calculated per serving.
Coconut Free Dairy Free Egg Free GAPS Gluten Free Grain Free Nightshade Free Paleo Pescetarian Plant Based Salads Shellfish Free Specific Carbohydrate Diet Vegan Vegetarian Whole30

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