21 Fennel Salad Recipes

June 12, 2020

Crunchy and sweet fennel is absolutely delicious in salads. You can also eat the entire fennel plant, so you can use the bulb, stalk and leaves in a variety of ways. Recipes like our Fennel & Grapefruit Salad and Tomato-Fennel Caprese Salad with Lemon-Shallot Vinaigrette are fresh, nutritious and a perfect accompaniment to any meal. Whether you opt for sweet or savory flavors, you can’t go wrong with any of these fennel salad recipes.

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Summer Greens Salad with Tomato Vinaigrette & Anchovy Breadcrumbs

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Using a variety of greens gives this simple summer salad an interesting mix of textures. The anchovy in the breadcrumbs and sun-dried tomatoes in the vinaigrette are subtle, but key to adding umami. Source: EatingWell Magazine, June 2020

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Apple & Fennel Salad with Blue Cheese

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Apples and blue cheese are a heavenly match in this fennel and apple salad recipe dressed with a tangy cider-vinegar dressing. Source: EatingWell Soups Special Issue April 2016

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Chicken, Fennel & Grape Quinoa Salad

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Leftover cooked chicken? This healthy grain-salad recipe is the perfect way to use it up. We like the color of red quinoa, but yellow works well too. Source: EatingWell Magazine, May/June 2017

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Golden Beet, Green Bean & Fennel Salad with Scallops

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Lemony seared scallops and a walnut vinaigrette top this healthy dinner salad. When shopping for scallops, avoid those treated with sodium tripolyphosphate (STP); it can make them mushy and the scallops won't brown properly. Some scallops have a small white muscle on the side; remove it before cooking. Source: EatingWell Magazine, July/August 2015

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Fennel & Grapefruit Salad

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This quick and colorful side salad is a lovely accompaniment to fish, chicken, or pork. When slicing the fennel, don't discard the fronds! The wispy green tips resemble fresh dill and provide a colorful, anise-flavored garnish. Source: Diabetic Living Magazine, Winter 2019

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Grape & Fennel Salad

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Crunchy fennel and celery are combined with grapes in this delicious salad recipe. Source: EatingWell Magazine, November/December 2012

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Slow-Cooker Parmesan & Pea Farro with Fennel Salad

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This is reminiscent of a farroto, where risotto-like textures and Parmesan-rich flavor reign supreme. The yogurt adds lusciousness and tang that balances the overall savoriness of the dish. The fennel salad is bright and crisp. Source: Everyday Slow Cooker

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Tomato-Fennel Caprese Salad with Lemon-Shallot Vinaigrette

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Fennel brings an anise flavor to this tomato basil Caprese salad. Source: Diabetic Living Magazine

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Fennel & Zucchini Salad with Watercress, Mint & Feta

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This healthy vegetable salad recipe highlights fresh peas, zucchini, fennel, watercress and mint. Serve alongside a roast chicken or turn it into a dinner salad by adding a soft-boiled egg and some cannellini beans. Source: EatingWell Magazine, May/June 2017

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Coriander-Rubbed Pork Chops with Fennel-Plum Salad

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This grilled pork chop recipe is an elegant and healthy dinner that takes just 30 minutes to make, so it's great for weeknights. Toasting and grinding whole spices ensures you get the freshest, most robust flavors for the pork spice rub. Source: EatingWell Magazine, June 2019

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Fennel & Orange Salad with Toasted Pistachios

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For this elegant salad, sweet-tasting fennel bulbs are thinly sliced and tossed with salty toasted pistachios, sweet oranges and tangy lime juice. Jícama or radishes add another layer of texture and earthy flavor. Source: EatingWell Magazine, February/March 2005

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Grapefruit and Kiwifruit Salad

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Slices of green kiwifruit, sections of ruby red grapefruit and fresh-tasting fennel--this fruit salad is bursting with flavor and gorgeous color. The crumbled bacon on top provides a pleaseant, savory taste that really compliments the sweet fruit. Source: Diabetic Living Magazine

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Spring Vegetable Salad with Asparagus & Scallions

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Asparagus, radishes and scallions herald the start of the spring season at the farmers' market (or in your garden). Take advantage of these early growers and turn them into a spectacular spring salad mix. Keep it in your fridge as a base to top with protein, cheese and dressing for easy packable salads to take to work. Source: EatingWell.com, May 2018

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Spinach Fennel Salad

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You wouldn't know to look at it, but fennel is in the carrot family! Its licorice-like flavor takes this simple spinach salad to new heights. Source: Diabetic Living Magazine

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Shaved Zucchini-Fennel Salad

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Long strips of raw zucchini and shaved fennel absorb the lemony vinaigrette, making a delicious base for this salad. Serve right away after tossing with the dressing to keep the zucchini crisp. Source: EatingWell Magazine, July/August 2011

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Fennel, Radish & Cucumber Salad

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This supremely crunchy, quick side salad is best when spring vegetables are sliced as thinly as possible--a great excuse to pull out the mandoline or the slicing disk of your food processor, if you have one. Source: EatingWell Magazine, March/April 2018

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Roasted Fennel & Farro Salad

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This whole-grain salad stars farro, an ancient form of wheat common in Italy, along with roasted fennel and bell peppers. Enjoy leftovers for lunch the next day. Source: EatingWell Magazine, July/August 2010

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Seared Sesame Tuna with Fennel-Apple Slaw

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Fennel, a good source of potassium and vitamin A, belongs to the carrot family and all parts (bulb, stalk, leaves and seeds) are edible. Fennel has a taste likened to licorice and pairs well with fish, making this dish a perfect, quick-and-easy dinner solution. Source: Diabetic Living Magazine

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Orange & Fennel Salad with Citrus Vinaigrette

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The citrusy tang of delicious fresh oranges and the mild licorice flavor of fennel blend beautifully in this refreshing 25-minute salad recipe. Source: Diabetic Living Magazine

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Cauliflower and Fennel Salad

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To save time, pick up some packaged coarsely shredded carrots in the supermarket's produce section for this recipe. Source: Diabetic Living Magazine

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Tomato & Fennel Salad

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We like to use heirloom tomatoes in this simple salad. They're at their peak during the summer months and worth seeking out at your local grocery store or farmers' market. Which varieties you choose is up to you--any will work well here. Source: EatingWell Magazine, July/August 2007

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