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Shaved Fennel Salad

by Christine | Vegetarian | 08.26.24

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4.94 from 49 votes

With over 40 5-star reviews, this Easy Fennel Salad is truly one of my favorites! It’s the best side dish for everything from a holiday party (where you want to impress your guests) to a busy weeknight dinner. The whole thing comes together in under 45 minutes and is so incredibly flavorful! This has been my go-to fall salad for years and I always get so many compliments on it.

Close up of shaved fennel salad with sweet potatos on a plate.

Table of Contents

Roasted sweet potatoes, sliced fennel, arugula, and crunchy almonds, all tossed in a red wine vinaigrette that’s balanced and so flavorful. This is the BEST fall salad!

It’s simple enough to have at home for an everyday dinner, but personally I love that it looks and tastes like an elevated dish worthy of bringing to a get together. If you’re in charge of salad, this is the recipe for you!

Why You’ll Love It This Shaved Easy Fennel Salad Recipe

  • Quick & Easy – This easy salad recipe could not be easier! With only 15 minutes hands-on prep time, the entire salad can be made while the sweet potatoes roast in the oven.
  • Flavorful – The unique flavor of the shaved fennel combined with peppery arugula, fresh parmesan, roasted sweet potatoes, and a creamy lemon dressing is NEXT LEVEL good!
  • Full of Veggies – I’m obsessed with how much healthy nutrition is in this easy shaved fennel salad.
  • Perfect Side Dish or Main Meal – Whether you make this as an impressive side dish to bring to a dinner with friends or as a hearty vegetarian meal, this salad is versatile and can go so many ways!

You’ll Also Love: Beet Buckwheat Salad w/ Kale, Cabbage, & Carrots

Angled photo of Sweet Potato Fennel Salad.

Shaved Fennel Salad Ingredients

Salad:

  • Fennel Bulbs – Thinly sliced. A mandoline slicer is great here!
  • Arugula
  • Sliced Almonds – Chopped walnuts are great, too.
  • Sliced Red Onion
  • Fresh Shaved Parmesan – Grated can be delicious in a pinch as well!
  • Cubed Sweet Potatoes – These can be peeled or unpeeled, whatever is preferred.
  • Avocado Oil
  • Salt/Pepper
  • Paprika
  • Garlic Powder

Fennel Salad Dressing:

How to Cut Fennel for Salad

If you’ve never worked with fennel before, don’t worry—it’s actually a lot easier than you think! Fennel has a mild, slightly sweet flavor (think: a soft hint of licorice) and adds the perfect crunchy texture to salads. Here’s how to prep it:

  1. Trim the stalks – Start by cutting off the long green stalks and fronds from the top of the fennel bulb. You won’t need the stalks for this salad, but you can save the fronds (the delicate leafy part) to sprinkle on top as a pretty garnish!
  2. Slice off the base – Cut just a small amount off the bottom root end so you can easily separate the layers.
  3. Remove any tough outer layers – If the outer layer feels dry or rubbery, just peel it off and discard.
  4. Cut the bulb in half – Slice the fennel bulb down the middle lengthwise.
  5. Remove the core – Use the tip of your knife to carefully cut out the triangular-shaped core at the base of each half. It’s edible, but a little tougher than the rest of the bulb.
  6. Shave thin slices – Lay the fennel halves flat side down and use a sharp knife or mandoline to shave into thin slices. The thinner, the better for that crisp, delicate texture in salads!
Ingredients for sweet potato shaved fennel salad recipe.

How to Make Fennel Citrus Salad

It’s so easy to put this healthy salad recipe together! Here’s how to make a fennel salad in 5 simple steps:

  1. Combine cubed sweet potatoes with the oil, salt, pepper, paprika, and garlic powder.
  2. Transfer to a baking sheet and bake for 30 minutes (or until the potatoes are tender).
  3. Meanwhile, combine the sliced fennel, arugula, almonds, and red onion in a bowl.
  4. Whisk together the dressing.
  5. When the potatoes are done, add to the bowl, then top with the dressing and parmesan!
Cubed sweet potatoes tossed in oil and seasoning in a bowl.
Sweet potatoes on a baking sheet.
Arugula, parmesan, red onion, and other salad ingredients in a bowl.
Roasted sweet potatoes on a baking pan.
Easy Fennel Salad recipe on a plate.

Variation Ideas

Fennel & Orange Salad

Swap out the sweet potatoes for juicy orange slices for a yummy variation! The sweetness of the oranges complements the anise-like flavor of the fennel perfectly. Add a sprinkle of fresh mint leaves and use a citrus vinaigrette in place of the honey lemon dressing to take things up a notch!

Apple Fennel Salad

I LOVE replacing the sweet potatoes with thinly sliced crisp apples for a refreshing crunch and so much flavor. Add a drizzle of this Apple Cider Vinaigrette for one of the best fall salad recipes!

Beet Fennel Salad

Roasted beets alongside or instead of sweet potatoes gives this salad a sweet, earthy flavor that contrasts nicely with the sharpness of the fennel. This combination creates a colorful and hearty salad, especially when topped with a sprinkle of goat cheese or feta.

Quinoa Fennel Salad

Add cooked quinoa for a hearty vegetarian meal with more protein! This is one of my favorite quick hacks for turning this salad into a filling meal that everyone will love.

RELATED: How To Cook Quinoa Perfectly Every Time

How to Store Arugula Fennel Salad

Store leftovers in an airtight container and keep in the refrigerator for up to 3 days! I recommend adding the dressing just before serving to keep everything crisp and flavorful. If you’ve already mixed in the dressing, no worries—the flavors will continue to meld together! Just give it a good toss before enjoying.

Sweet Potato Fennel Salad on a plate.

More Vegetarian Salad Recipes

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Close up of shaved fennel salad with sweet potatos on a plate.
4.94 from 49 votes
Print Recipe

Citrus Arugula and Fennel Salad

This Easy Fennel Salad has been one of my favorites lately! The unique and creative flavors are so yummy, but the recipe process is secretly SO easy. It's hearty and filling enough to be a healthy vegetarian weeknight dinner, but impressive enough to be a side dish for a gathering. I love bringing this salad to parties and dinners with friends, pairing it savory meats and other side dishes for a meal that everyone will love!
Course: Dinner, Salad
Cuisine: American
Diet: Gluten Free
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 Servings
Calories: 371 kcal
Author: Christine McMichael

Ingredients

  • 2 medium fennel bulbs (thinly sliced – a mandoline slicer is great here!)
  • 2 cups arugula
  • 1/2 cup sliced almonds
  • 1/3 cup sliced red onion
  • 1/3 cup fresh shaved parmesan
  • 2 cups cubed sweet potatoes (can be peeled or unpeeled)
  • 2 Tablespoons avocado oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder

Dressing

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • Combine the cubed sweet potatoes in a bowl with the oil, salt, pepper, paprika and garlic powder.
  • Toss to combine.
  • Transfer to a baking sheet lined with parchment paper.
  • Bake for 30 minutes or until the potatoes are easily pierced with a fork.
  • Meanwhile, combine the sliced fennel, arugula, almonds and red onion in a bowl.
  • Whisk together all ingredients for the dressing.
  • When the potatoes are done, add to the bowl, then top with the dressing and parmesan. Enjoy!

Notes

How to Store Leftovers:
Store in an airtight container and keep in the refrigerator for up to 3 days! I recommend adding the dressing just before serving to keep everything crisp and flavorful. If you’ve already mixed in the dressing, no worries—the flavors will continue to meld together! Just give it a good toss before enjoying.

Nutrition

Calories: 371 kcal | Carbohydrates: 32 g | Protein: 9 g | Fat: 25 g | Saturated Fat: 4 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 16 g | Trans Fat: 0.003 g | Cholesterol: 6 mg | Sodium: 688 mg | Potassium: 899 mg | Fiber: 8 g | Sugar: 13 g | Vitamin A: 10020 IU | Vitamin C: 20 mg | Calcium: 236 mg | Iron: 2 mg
Tried this Recipe? Tag me Today!Mention @jar.of.lemons or tag #JarOfLemons!

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Rating




25 Comments

  1. Natalie says:

    5 stars
    I think I never had fresh fennel in a salad before. But sounds like a great option to add. This salad is perfect lunch. Thanks for idea. I will save the recipe and give it a try.

    Reply

  2. Kathy says:

    It’s amazing to think that back then, all of us just starting out, and that we had NO IDEA the adventures ahead of us. Couldn’t even have imagined, right? I adore watching the success you’ve had and the path that you’ve made… while staying true to your heart. Which is why I know this project will be a success – it’s not a gimmick, a show, a marketing idea. This is so you, sharing your passion in a way to truly change the lives of others. You, are so great.

    Reply

  3. Kathy Kenny Ngo says:

    5 stars
    Sweet potato is really good. I’ve had it before and it’s really healthy. My Dad would even tell me that I can eat all the sweet potato that I want coz its good kind of carb.

    Reply

  5. Lisa Rios says:

    5 stars
    My goodness, that looks like a wonderful salad with some great combination of healthy ingredients. I love anything that is done with Sweet Potatoes & the chickpeas & dry quinoa combo makes this a wonderful recipe to try out right away!

    Reply

  6. christina aliperti says:

    I love sweet potatoes and I also love fennel. This looks and sounds like a winner. I can’t wait to try this. I think next weekend when I go to see my mom I will make this.

    Reply

  7. Berlin says:

    I love to try your salad. My mom and I would always eat salad when outside the house and they can be real expensive. So when I have some fresh veggies, I always prepare salad for us.

    Reply

  12. Elizabeth O. says:

    I am so in love with sweet potatoes too. We’ve been experimenting all week, from sweet potato fries to mashed sweet potatoes and more. This is a great addition to my list of sweet potato recipes! Thank you!

    Reply

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