There’s something lovely about a salad that feels fresh and satisfying without asking you to do much. David’s Arugula Fennel Salad is one of those recipes. Peppery arugula, thinly sliced fennel, toasted pistachios, and shavings of Pecorino Romano come together with a simple balsamic tahini dressing.
The fennel brings a delicate crunch, while the pistachios add a little richness. Save those feathery fennel fronds, too. They make a beautiful finishing touch and let us use more of this wonderful vegetable.
Serve this salad alongside a cozy fall dinner, or bring it to the table when you want something crisp and colorful.
Why We Love This Salad
I love a recipe that lets the ingredients speak for themselves. Thinly sliced fennel has such a lovely crunch, and its delicate flavor softens the bite of the arugula. Pistachios add texture, while Pecorino brings a savory finish.
And don’t toss those feathery fennel fronds! Sprinkle them over the finished salad for a fresh garnish.
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David’s Arugula Fennel Salad
- Total Time: 15 mins
- Yield: 8 servings 1x
Ingredients
For the salad
- 1 large fennel bulb or 2 medium bulbs, thinly sliced
- Fennel fronds, reserved for garnish
- 1 box baby or fresh arugula
- 1/2 cup chopped, toasted pistachios
- Shaved Pecorino Romano, to taste
For the Balsamic Tahini Dressing
- 1/4 cup red balsamic vinegar
- 1/4 cup olive oil
- 1–2 teaspoons tahini, to taste
- 1/4 teaspoon dry mustard
Makes about ½ cup of dressing. No salt needed.
Instructions
- Make the dressing. Whisk together the red balsamic vinegar, olive oil, tahini, and dry mustard until combined. Taste and add a little more tahini if you like.
- Build the salad. Place the arugula and thinly sliced fennel in a large bowl. Add some of the dressing and toss gently, adding more until the leaves are dressed to your liking.
- Finish and serve. Top with the toasted pistachios, shaved Pecorino Romano, and reserved fennel fronds. Serve right away.
Notes
Variations:
- Prep Time: 10 mins
- Cook Time: 5 mins
Peg’s Notes
Slice the fennel thinly. Thin slices mingle beautifully with the arugula and make the salad easier to eat. A sharp knife works well, or use a mandoline carefully.
Dress it just before serving. You can prepare the components ahead of time, then toss them together when you’re ready to eat so the greens stay fresh.
Make it your own. If you’re serving someone who avoids dairy, leave the Pecorino off their portion. The fennel, pistachios, and dressing are delicious together on their own.
What to Serve with Arugula Fennel Salad
This salad brings a welcome fresh bite to a fall table. Serve it alongside our Herbed Black Cod or pair it with Mediterranean Lamb Meatballs for a satisfying meal. If you’re in the mood for more seasonal greens, try our Arugula and Sweet Potato Salad, too.
Frequently Asked Questions
Can I make this arugula fennel salad ahead of time?
Yes. Slice the fennel, whisk the dressing, and prepare the pistachios ahead of time. Keep everything separate, then toss the salad and add the toppings just before serving.
Do I need to cook the fennel?
No. Raw fennel is crisp and refreshing in this salad. Slicing it thinly helps it blend with the tender arugula.
Is David’s Arugula Fennel Salad gluten-free?
The ingredients listed are naturally gluten-free. If you’re cooking for someone with celiac disease, check the packaged ingredients and take care to avoid cross-contact in the kitchen.
As we move from one season into the next, I’m appreciating meals like this one: easy to make, lovely to share, and full of the colors and flavors nature gives us.
With love,
Mama Pegs 💛