Original Post: https://www.evolvingtable.com/grilled-fennel-arugula-salad/
Grilled Fennel Arugula Salad Recipe
This Grilled Fennel Arugula Salad is a simple Spring salad that's as refreshing as it is delicious! Caramelized fennel and asparagus meet crisp arugula, salty feta, buttery pine nuts, and a rich shallot vinaigrette for a salad that is sure to impress!
Servings: 5 servings
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
Video
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
Calories: 375kcal | Carbohydrates: 15g | Protein: 9g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Cholesterol: 20mg | Sodium: 909mg | Potassium: 753mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4181IU | Vitamin C: 26mg | Calcium: 237mg | Iron: 4mg
