Shaved Fennel Salad with Arugula and Crispy Quinoa: A Refreshing Vegan Delight

This shaved fennel salad is a light, refreshing, and incredibly flavorful vegan dish that’s both easy to make and visually appealing. Packed with contrasting textures, vibrant colors, and a tangy zest, this salad features thinly shaved fennel, peppery arugula, crunchy crispy quinoa, fresh herbs, bright lemon, and a hint of red onion. It’s simple enough for a quick weekday lunch, yet elegant enough to grace any holiday buffet or special occasion.

Arugula and shaved fennel salad being scooped into a smaller bowl. — A vibrant and refreshing shaved fennel salad ready to be enjoyed.

What makes this salad truly exceptional is its simplicity. There’s no need for a complicated dressing – a simple squeeze of fresh lemon juice, a drizzle of high-quality olive oil, and a sprinkle of salt and freshly ground black pepper are all you need to elevate the natural flavors of the ingredients. This combination creates a bright, crunchy, and tangy experience that’s utterly addictive. I plan on making this salad frequently, especially during the week of Passover.

Looking for more Healthy Passover Recipes? Discover exciting ways to enjoy Kosher for Passover meals while maintaining a balanced diet with Vegetarian and Vegan Recipes for Passover. This is a great way to get creative in the kitchen while staying true to Kosher dietary needs. Explore new flavors and satisfying meals.

Ingredient Spotlight: Key Components of the Shaved Fennel Salad

Ingredients labeled: arugula, fennel bulbs, red onion, lemon, parsley, olive oil, salt & pepper, crispy quinoa. — The fresh and flavorful ingredients of the shaved fennel salad.

Fennel: When shaved or thinly sliced, fennel’s distinctive licorice flavor becomes surprisingly mild and delicate. If you’re not a fan of licorice, feel free to substitute with celery, cucumber, or another crunchy vegetable that complements the other ingredients. The goal is to add a refreshing crunch.
Crispy Quinoa: Don’t even think about skipping this crucial component! The crispy quinoa adds a delightful textural contrast to the salad, offering satisfying crunch, a hint of saltiness, and an irresistible flavor. Prepare it in advance to streamline the salad-making process.
Fresh Herbs: Fresh herbs bring a vibrant and aromatic dimension to this salad. Use whatever herbs you have on hand – parsley, dill, mint, or cilantro all work beautifully. The combination of fresh parsley and fennel is a personal favorite.

Step-by-Step Guide to Making the Shaved Fennel Salad

Here’s how to assemble this delicious and healthy salad:

Crispy Quinoa Preparation: The Foundation of Crunch

The crispy quinoa is easiest to prepare using already cooked and chilled quinoa, ideally leftover from a previous meal. If you don’t have cooked quinoa on hand, simply measure out one cup of dry quinoa, rinse it thoroughly under cold water, and combine it in an Instant Pot with one cup of water. Cook on high pressure for 5 minutes. Once cooked, spread the quinoa in a single layer on a baking sheet to allow it to cool completely. This will help achieve maximum crispiness in the oven.

Baking sheet with cooked quinoa, olive oil, paprika, salt, and pepper. — Preparing the quinoa for a crispy, flavorful addition to the salad.

Spread the cooked quinoa evenly onto a large rimmed baking sheet. Drizzle generously with olive oil, and sprinkle with salt, pepper, and paprika for added flavor. Toss the quinoa to ensure it’s evenly coated with the oil and seasonings. Bake in a preheated oven at 425°F (220°C) for approximately 25 minutes, or until the quinoa is golden brown and crispy.

Vegetable Preparation: Shaving and Slicing for Optimal Texture

Fennel bulb being prepped for shaving. — Trimming the fennel bulb to prepare for slicing.

Begin by cutting off the root end and the fronds of the fennel bulb. If your fennel has large, feathery, dill-like leaves, save them to incorporate into the salad for added flavor and visual appeal.

Fennel bulb being thinly sliced with a mandoline. — Using a mandoline to achieve paper-thin slices of fennel.

For the best texture, use a mandoline to shave the fennel bulb into super thin slices. An inexpensive mandoline makes this task quick and easy, ensuring consistent thickness. If you don’t have a mandoline, you can use a sharp knife to thinly slice the fennel, but take your time to ensure even slices.

Red onion being thinly sliced with a mandoline. — Thinly slicing the red onion for a mild bite.

Similarly, use the mandoline to thinly slice the red onion. Once sliced, stack the slices and cut them into quarters to create smaller, more manageable pieces that will distribute evenly throughout the salad.

Salad ingredients sectioned in a bowl. — Arranging the ingredients in the salad bowl.

Load up your salad bowl with the peppery arugula, the thinly shaved fennel, and the perfectly crispy quinoa. Add the finely chopped fresh parsley and the sliced red onion. Sprinkle with salt and pepper to taste. Finally, zest the lemon directly over the vegetables to release its fragrant oils.

Shaved fennel salad tossed with arugula, onion, and crispy quinoa. — The finished salad, ready to be served and enjoyed.

Juice the lemon over the salad, and then drizzle generously with the olive oil. Toss the salad well, ensuring that all the ingredients are thoroughly coated with the lemon juice and olive oil. Continue mixing until the flavors are well combined.

Debra’s Pro Tips for the Perfect Shaved Fennel Salad

Wooden salad servers tossing a large chopped salad. — Tossing the salad for even distribution of flavors.

Bit-Sized Pieces: Ensure everything is in bit-sized pieces and well mixed. No one wants a “project” at the table!
Crispy Quinoa Prep: Crispy quinoa can be made ahead and stored in an airtight container in the fridge for up to 2 weeks.
Fresh Herb Power: Fresh herbs help this chopped salad taste vibrant. Use liberally, adding mint, dill, cilantro, or whatever you like.
Sweeter Variation: For a sweeter salad, add the zest and juice of one orange.
Onion Sensitivity: If you’re sensitive to raw onions, substitute with thinly sliced red cabbage for the pop of color!

📖 Recipe

Salad sections with arugula, shaved fennel, thinly sliced onion, crispy quinoa, chopped parsley and lemon zest.

Shaved Fennel Salad

Author:
Debra Klein

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Equipment

Handheld Mandolin Slicer
Large Rimmed Baking Sheet
Salad Bowl
Lemon Juice Squeezer

Ingredients

2
bulbs
fennel
1
small
red onion
4
cups
arugula
¼
cup
fresh parsley
1.5
cups
crispy quinoa
¼
cup
olive oil
1
lemon
juice and zest
½
teaspoon
salt
¼
teaspoon
ground black pepper

Instructions

Make crispy quinoa using 3 cups cooked quinoa. Spread on large rimmed baking tray. Toss with 2 tablespoons olive oil, ½ teaspoon sweet paprika, ½ teaspoon salt and ¼ teaspoon freshly ground black pepper. Bake in preheated 425 degree oven for 25 minutes.
While the quinoa is crisping up, trim ends off fennel and then slice super thin. I use a small handheld mandolin for this to make it quick and easy.

Notes

LEMONS: I like my shaved fennel salad super tangy so I usually use 2 lemons….but it depends on how much juice your lemons provide. Some are juicier than others. If you like your salad a bit on the sweeter side, use the juice of one lemon and one orange.

Note

The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.

Did you make this recipe?
Please leave a review below, then snap a picture and tag me @dkhealthcoach or use hashtag #dkhealtcoach on Instagram so I can see it!!