Ready in 20 minutes and zero cooking required! This arugula fennel salad is the kind of fresh, unfussy side that goes with pretty much everything. Baby arugula, shaved fennel and apple, and a tangy apple cider vinegar dressing that comes together in a jar are all you need here.
I often recommend a “simple green salad with shaved fennel” as a side for the vegan dinner recipes posted here. Finally, I’ve got a recipe that I can point you to! The fresh, mild anise flavor of shaved fennel is a delicious match for peppery arugula.
The homemade dressing contains both apple cider vinegar and lemon juice for acidity. I like the tang of the vinegar and the uplifting brightness of the fresh lemon together. I also add Dijon mustard to anchor the savory flavor.
One of the most important things with this salad is the texture. I recommend using a mandoline to get the arugula and apples super thin. I’ve had my Benriner mandoline for over 10 years and it has stayed super sharp. The finely shaved fennel and apples get wrapped up in the baby arugula so nicely. The perfect bite every time.
Another thing I just want to note: when you’re shaving the fennel super thin, I don’t think that you need to remove the core. It kind of disappears into the tangle of vegetables and keeps things light.
This salad is best when cut and tossed right before serving. The fennel keeps its freshness, the apples don’t turn yellow, and the arugula stays nice and perky (not soggy). You can make the dressing up to a week in advance though!
Easy Shaved Arugula Fennel Salad with Apple
Ingredients
- 1 ½ tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- sea salt and ground black pepper, to taste
- 1 teaspoon Dijon mustard
- 2 teaspoons maple syrup
- ⅓ cup olive oil
- 1 large fennel bulb (750 grams)
- 5 oz (142 grams) baby arugula
- 1 medium apple
- ¼ cup shelled and salted pistachios, chopped fine
Notes
- Apples are available year-round where I live (Ambrosia or Honey Crisp are excellent), but other seasonal fruits are nice! Peaches in the summer, pears in the fall, and even strawberries in the late spring months!
- This salad is so simple in terms of ingredients. For this reason, I recommend using an olive oil that you really love the taste of on its own.
Instructions
- In a glass jar with a lid, combine the apple cider vinegar, lemon juice, salt, pepper, grainy mustard, maple syrup, and olive oil. Close the lid on top and give it a shake to combine. Set aside.
- Remove the tops of the fennel, reserving some for garnish. Cut the fennel bulb in half lengthwise. Using a mandoline, carefully shave the fennel into thin but still substantial slices. Transfer shaved fennel to a large bowl.
- Add the arugula to the large bowl.
- Remove the core from the apple and slice it thinly, either with a knife or on the mandoline. Add to the large bowl. Season everything in the bowl with salt and pepper.
- Toss the fennel, arugula, and apple with all of the dressing and about half of the chopped pistachios. Once everything is sufficiently coated and tossed. Garnish the top with the remaining pistachios and serve!
Downright drinkable dressing. I’ve brought this salad to Thanksgiving and other get-togethers and always get asked for the recipe. A staple in our house!
Happy I found this delicious recipe by Googling ingredients I already had on hand. Pretty much followed everything, but I used white wine vinegar in place of apple cider vinegar and I upped the lemon juice after tasting the dressing because I prefer more zing. Finally, I added a bit of thinly sliced red onion and grated parm. Yum. Would make again.
Such a refreshing and fun to make salad that I keep making over and over! The dressing is so good that it now has its own designated jar. We’ve been enjoying it served over quinoa to bulk it out into a full meal. If we’re making it for a potluck or food prep, we’ve found its better to cut the apples fresh and to keep the salad dressing on the side. Thanks for such a lovely recipe!
This salad is delicious!!! I julienned the apple and used arugula from my garden. The party I served it at gave it all great reviews! I will definitely make it again and looking forward to the leftovers!!! I’m not vegetarian or vegan but love it that it is vegan! Thank you for sharing!!! ♥
This is a fantastic salad, a wonderful mix of flavors. Thank you!
This was so good! I forgot to get the apples today, so I substituted dried cranberries. I also tossed in a half diced avocado. I ate two humongous bowls because it is that good. And I will eat again tomorrow I’m sure as well! Pears might be a good sub for the apples too. I’ll try it all. Thank you
What a fantastic salad. Just shared this with my neighbor as pre-thanksgiving meal with a red lentil soup. Simply delicious and will be in regular rotation. Thank you!