Description
This Grilled Fennel Arugula Salad combines smoky, charred fennel and asparagus with fresh spinach, peppery arugula, and crunchy radishes. Tossed in a vibrant caramelized shallot vinaigrette and topped with creamy feta and toasted pine nuts, this refreshing salad is perfect for a light yet flavorful meal or side dish, ready in just 30 minutes.
Ingredients
Scale
Shallot Vinaigrette
- 1 large or 2 small shallots (finely chopped)
- 1/3 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
- 1/4 teaspoon salt
Grilled Vegetables
- 1 large fennel bulb (trimmed, halved and separated into pieces)
- 1 pound asparagus (trimmed)
- 2 tablespoons avocado oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Salad Assembly
- 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
- Cook the shallots: Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the finely chopped shallots and stir constantly for 2 to 3 minutes until they become tender and lightly caramelized, enhancing their sweetness.
- Make the shallot vinaigrette: Transfer the cooked shallots to a mason jar. Add the remaining 1/3 cup olive oil, fresh lemon juice, white wine vinegar, Dijon mustard, honey, and 1/4 teaspoon salt. Secure the lid and shake vigorously for 10 to 20 seconds until the dressing is emulsified. Set aside until ready to dress the salad.
- Season the vegetables: Drizzle the trimmed asparagus and separated fennel pieces with 2 tablespoons avocado oil. Use your hands to evenly coat the vegetables, then sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper for balanced seasoning.
- Grill the vegetables: Preheat your grill to high heat. Clean and oil the grates to prevent sticking. Arrange the asparagus perpendicular to the grates and arrange fennel pieces in a single layer. Grill for 4 to 5 minutes without moving, then flip when grill marks appear. Continue grilling for an additional 4 to 8 minutes until the vegetables are tender and lightly charred, keeping in mind the fennel may need more time.
- Slice the grilled vegetables: Transfer the grilled asparagus and fennel to a cutting board to cool. When cool enough to handle, slice the asparagus into 1 to 2-inch pieces and cut the fennel into thin slices to prepare for salad assembly.
- Assemble the salad: In a large salad bowl, combine fresh spinach, fresh arugula, grilled asparagus pieces, sliced fennel, thinly sliced radishes, crumbled feta cheese, and toasted pine nuts. Taste and adjust seasoning with additional salt and black pepper if desired. Drizzle the caramelized shallot vinaigrette over the salad and toss gently just before serving to coat the ingredients evenly.
Notes
- To toast pine nuts, heat them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden and fragrant.
- If you don’t have a grill, you can roast the fennel and asparagus in the oven at 425°F (220°C) for 15-20 minutes, turning halfway through.
- Make sure to cool the grilled veggies slightly before slicing to make cutting easier and to avoid tearing the greens.
- Adjust the amount of honey in the vinaigrette to your preferred level of sweetness.
- This salad is best served fresh but you can prep components ahead and assemble just before eating.
