Grilled veggies add the BEST flavor!
This Grilled Fennel Arugula Salad is straight from Justin and my’s unofficial #madebyus series! (Aka, when we throw together something amazing during one of our Sunday night kitchen experiments after a weekend of indulgence.)
We already knew that grilled fennel and asparagus add incredible depth to a crisp arugula salad. But what really took it to the next level? The Shallot Vinaigrette. A quick sauté mellows the shallots’ bite, giving the dressing a rich, caramelized flavor you’d expect from a fancy restaurant.
Toss it all together with salty feta cheese and buttery toasted pine nuts, and you’ve got a salad that’ll make you rethink your love for greens. It’s perfect for spring and summer gatherings or a fresh, vibrant weeknight side!
My Top Tips:
- The shallot vinaigrette—chef’s kiss! Be sure to caramelize the shallots for maximum flavor, and let the vinaigrette rest for at least 20 minutes so it melds beautifully.
- Get a good char. Don’t move the veggies too soon when grilling to get those perfect grill marks.
- Let the veggies cool slightly. Tossing hot asparagus and fennel with the arugula will cause it to wilt too quickly.
- Take time to toast the pine nuts. It only takes a couple of minutes, but toasting enhances their flavor significantly.
Ingredient Notes
For the exact measurements and detailed instructions, please see the recipe card below.
- Arugula and Spinach. This is actually a happy compromise that Justin and I make since he loves arugula and I love spinach, but I think the combo is perfect! The arugula brings a peppery bite, while the spinach adds some sturdiness to hold up against the grilled veggies. Feel free to use just one if you prefer!
- Fennel. One large bulb gets halved and grilled, transforming from sharp and crunchy to sweet, caramelized, and slightly smoky. If you’ve never tried grilled fennel, trust me—you’re in for a treat.
- Asparagus. A quick toss on the grill gives these spears beautifully charred edges while keeping them crisp-tender. Pro tip: Look for thinner spears, as they cook up faster and more evenly.
- Shallot Vinaigrette. The real star of the show! Shallots mellow out and develop a deep, rich flavor when sautéed. While you could swap in yellow onions with a touch of garlic, shallots have a distinct, slightly sweet and mild onion taste that really makes this dressing shine.
- Pine Nuts. Toasted to perfection, these little buttery gems add crunch and nuttiness that pair beautifully with the other ingredients.
- Feta Cheese. A sprinkle of salty, tangy feta ties everything together. If you want a milder option, goat cheese crumbles would work too!
How to Make Grilled Fennel Arugula Salad
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Caramelize the shallots.
Heat olive oil in a small skillet over medium heat. Add the chopped shallots and cook, stirring constantly, for 2-3 minutes until they’re soft and lightly caramelized.
Make the vinaigrette.
Transfer the cooked shallots to a mason jar. Add the remaining olive oil, lemon juice, white wine vinegar, Dijon mustard, honey, and salt. Shake vigorously for 10-20 seconds until well combined. Let it sit for at least 20 minutes to let the flavors meld.
Prep the veggies.
Drizzle the asparagus and fennel with oil and rub it evenly over the veggies using your hands. Sprinkle evenly with salt and pepper.
Grill the asparagus and fennel.
Preheat the grill to high heat and oil the grates. Place the asparagus and fennel in a single layer (laying the asparagus perpendicular to the grates). Grill for 4-5 minutes undisturbed, then flip and continue cooking for another 4-8 minutes until tender and charred.
Note: The fennel may take a bit longer than the asparagus.
Chop, toss, and serve.
Let the grilled vegetables cool slightly, then cut the asparagus into 1- to 2-inch pieces and thinly slice the fennel. Add them to a large salad bowl with the spinach, arugula, radishes, feta cheese, and pine nuts. Taste and adjust seasoning if needed.
Drizzle the caramelized shallot vinaigrette over the salad and toss just before serving.
FAQs
Yes! You can grill the fennel and asparagus, make the shallot vinaigrette, and prep the other ingredients a day in advance. Just wait to toss everything together until right before serving to keep the arugula fresh and crisp.
Raw fennel has a mild licorice flavor, but grilling caramelizes the natural sugars, making it sweeter and more mellow. It also develops a slightly smoky, charred taste that pairs perfectly with the bright vinaigrette.
Absolutely! Preheat your oven to 400°F. Spread the veggies on a parchment-lined baking sheet, drizzle with oil, and season with salt and pepper. Roast asparagus for 12-15 minutes and fennel for 20-25 minutes, flipping halfway through.
If arugula isn’t your thing, swap it with baby spinach, mixed greens, or even massaged kale for a sturdier texture.
Store leftover salad in an airtight container in the fridge for up to 1 day. If possible, keep the dressing separate to prevent the greens from wilting. The grilled veggies and vinaigrette will last up to 3 days when stored separately.
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Grilled Fennel Arugula Salad Recipe
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Ingredients
Caramelized Shallot Vinaigrette
- 1 large or 2 small shallots finely chopped
- ⅓ cup plus 1 tablespoon olive oil divided
- 2 tablespoons fresh lemon juice from 1 lemon
- 1 tablespoon white wine vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
Grilled Fennel Arugula Salad
- 1 large fennel bulb trimmed, halved and separated into pieces
- 1 pound asparagus trimmed
- 2 tablespoons avocado oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 5 ounces fresh spinach
- 5 ounces fresh arugula
- 1 bunch radishes tops removed, thinly sliced
- 4 ounces crumbled feta cheese
- 2 ounces pine nuts toasted
Instructions
- For the Shallot Vinaigrette: Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the shallot and cook, stirring constantly, for 2-3 minutes, or until tender and lightly caramelized.1 large or 2 small shallots
- Transfer the cooked shallot to a mason jar along with the remaining ⅓ cup olive oil, lemon juice, white wine vinegar, Dijon mustard, honey, and ¼ teaspoon salt. Shake for 10-20 seconds, or until emulsified. Set aside until ready to use.2 tablespoons fresh lemon juice, 1 tablespoon white wine vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, ¼ teaspoon salt
- For the Grilled Vegetables: Drizzle the asparagus and fennel with 2 tablespoons avocado oil and use your hands to rub it evenly over the vegetables. Sprinkle with 1 teaspoon salt and ½ teaspoon black pepper.2 tablespoons avocado oil, 1 teaspoon salt, 1 large fennel bulb, 1 pound asparagus, ½ teaspoon black pepper
- Preheat the grill to high heat, clean and oil the grates. Place the asparagus and fennel on the grill in a single layer, ensuring the asparagus runs perpendicular to the grates. Cook for 4-5 minutes without disturbing, flip when grill marks appear, and continue cooking for another 4-8 minutes, or until tender and lightly charred. (Note: The fennel may take longer than the asparagus.)
- Transfer to a cutting board to cool. Once cool to the touch, cut the asparagus into 1- to 2-inch pieces and the fennel into thin slices.
- To Assemble the Salad: In a large salad bowl, combine the spinach, arugula, grilled asparagus, fennel, radishes, feta cheese, and pine nuts. Taste and adjust with additional salt and black pepper, if needed. Drizzle with the caramelized shallot vinaigrette and toss just before serving.5 ounces fresh spinach, 5 ounces fresh arugula, 1 bunch radishes, 2 ounces pine nuts, 4 ounces crumbled feta cheese
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Notes
- Arugula: It wilts quickly, so ensure the asparagus and fennel have cooled before adding and toss the salad right before serving.
- To Roast in the Oven: Preheat the oven to 400°F. Arrange the asparagus and fennel on a parchment-lined baking sheet, drizzle with oil, and sprinkle with salt and pepper. Roast for 12-15 minutes, remove the asparagus, and continue cooking the fennel for another 10-15 minutes, or until tender.
- Storage: Keep the salad and dressing separate until ready to serve. Store veggies, greens, and dressing in airtight containers for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with a Fennel Arugula Salad?
This is such a light Spring or summer salad that pairs wonderfully with a ton of other main dishes and sides.
This Lemon Dill Salmon, Chicken Piccata, Garlic Butter Steak Bites, and Honey Balsamic Chicken would be perfect proteins to try.
Or, you can round it out with heartier sides like these Roasted Sweet Potato Cubes, Zucchini and Yellow Squash Stir-Fry, or these Mashed Potatoes with Bacon and Cheese.
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