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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Aunt Mary’s White Chicken Chili
- Total Time: 35 mins
- Yield: 4 servings 1x
Ingredients
- 1 Tbsp. Avocado Oil
- 1–2 skinless boneless chicken breast, chopped small or cooked whole to shred (add 1–2 chicken breasts if they are smaller)
- 1/2 c chopped shallots or onion
- 3 garlic cloves, minced
- 1 (14.5 oz) can tomatoes, chopped and undrained (or ready-diced)
- 1 (7oz) jar salsa verde
- 1 (4.5 oz) can chopped green chilies, undrained
- 1/2 tsp. dried oregano
- 1/2 tsp. coriander
- 3/4 tsp. cumin
- 1–2 (16 oz) cans, white cannellini beans
- 1c chicken broth Or NO Chicken Broth has more flavor
- 1/4 tsp. pepper to taste
Instructions
- Add oil into a medium large Dutch Oven pot and place over medium heat until hot.
- Add chicken and saute 3-5 minutes until done . Remove chicken and set aside.
- Add garlic and shallots to pan. Saute 2 minutes or until tender. Add oregano, coriander and cumin. Sauté 1 minute until fragrant.
- Stir in tomatoes and broth, salsa and chilis.
- Bring to a boil; reduce heat and simmer 20 minutes.
- Add chicken and beans; cook 5 minutes or until heated.
- Stir in pepper. If too thick, add more chicken broth.
Notes
Toppings
- grated cheese
- diced white or red onions
- avocado
- sour cream DF Kite Hill
- Corn Chips
Any or all of the above can be added to the top of the chili.
For those who have Peg’s Damn Good Gluten Free cookbook, there is both her traditional chili and cornbread recipe
- Prep Time: 10 mins
- Cook Time: 25 mins
The Benefits of Fennel
Fennel brings more than a lovely crunch to our salad! This subtly sweet vegetable provides fiber to support regular digestion and vitamin C, which helps support our immune system and collagen production. I love how thinly sliced fennel adds freshness and texture to a meal while giving our bodies a little extra nourishment. It’s a delicious reminder that simple, whole-food ingredients have so much to offer.
The Benefits of Arugula
Those tender, peppery arugula leaves offer wonderful nourishment, too! Arugula provides vitamin K to support bone health and normal blood clotting, along with calcium and vitamin C. Like broccoli and cabbage, it belongs to the cruciferous vegetable family and contains beneficial plant compounds called glucosinolates. Adding a handful to salads, sandwiches, or a finished meal is an easy, flavorful way to bring more variety and nutrients to your plate.
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 💛