Best 5 Arugula Fennel And Apricot Salad Recipes
**Arugula, Fennel, and Apricot Salad: A Refreshing and Flavorful Dish**
Combining the peppery tang of arugula, the subtly sweet anise flavor of fennel, and the juicy sweetness of apricots, this salad offers a delightful balance of flavors. Topped with a tangy lemon-tahini dressing, this salad is both refreshing and satisfying. The addition of crunchy walnuts and crumbled feta cheese adds texture and richness, making this salad a perfect light lunch or side dish. For a vegan option, simply omit the feta cheese. This salad is also a great way to use up leftover roasted chicken or grilled salmon.
**Additional Recipes to Explore:**
- For a heartier version, try adding grilled chicken or roasted salmon to the salad.
- To make a vegan version, simply omit the feta cheese.
- Roast the walnuts in a 350°F oven for 10-12 minutes for a more intense flavor.
- For a sweeter salad, use dried apricots instead of fresh apricots.
- Add a sprinkle of pomegranate seeds for a pop of color and flavor.
- Serve the salad with a side of crusty bread or crackers for a complete meal.
ARUGULA SALAD WITH GRILLED APRICOTS AND PISTACHIOS
Pungent arugula contrasts beautifully with fruit of all kinds. Grilling the apricots deepens their flavor and makes them stand out against the arugula even more. You'll be able to make this beautiful salad only during the summer's short apricot season, and even then, you should buy the fruits at the farmers' market so you can sample them to make sure they are juicy and sweet.
Provided by Martha Rose Shulman
Categories dinner, lunch, quick, salads and dressings, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a griddle over a hot grill or burner, or preheat an indoor grill.
- Combine arugula, half the pistachios, and basil in a large bowl.
- Whisk together vinegars, salt and pepper, and 3 tablespoons of the olive oil.
- Cut apricots in half and remove pits. Brush cut side with remaining olive oil. Grill for about 2 minutes on the cut side, until seared but intact. Remove from the heat.
- Toss together arugula mixture, dressing and half the apricots. Arrange on a platter. Arrange the remaining apricots, goat cheese or feta and remaining pistachios over the top, and serve.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 15 grams, Carbohydrate 13 grams, Fat 20 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 345 milligrams, Sugar 9 grams
ARUGULA-FENNEL SALAD
A great summer or fall salad with a lemon dressing. Great for company! This makes very large portions of a side salad, so it can be for 4 to 6 people depending on the portion given.
Provided by chrissiek
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 10.7 g, Cholesterol 5.9 mg, Fat 20.6 g, Fiber 3.2 g, Protein 7.1 g, SaturatedFat 3.8 g, Sodium 332.6 mg, Sugar 1.2 g
ARUGULA AND FENNEL SALAD
Steps:
- Trim the fennel bulb and reserve the fronds. Cut the bulb in half and remove the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl. Cut the onion into very thin slices and add them to the bowl. Add the arugula to the bowl and give it a good toss. Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the reserved fennel fronds.
Nutrition Facts : Calories 138 calorie, Fat 11.5 grams, SaturatedFat 2 grams, Cholesterol 2 milligrams, Sodium 200 milligrams, Carbohydrate 8 grams, Fiber 2.5 grams, Protein 3 grams, Sugar 2 grams
ARUGULA, AVOCADO AND FENNEL SALAD
Provided by Ingrid Hoffmann
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Using a knife halve the avocado, remove the pit, then slice. Place the slices in a small bowl. Sprinkle with 1 tablespoon of the lemon juice and toss gently with a rubber spatula to coat. Add the fennel, the onions and the remaining 1 tablespoon of lemon juice and gently toss together.
- Place the arugula leaves, cilantro, olive oil, salt and pepper in a large bowl. Add the avocados and fennel and toss together. Serve immediately.
SHAVED FENNEL AND ARUGULA SALAD
Provided by Becky Kelso
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with sea salt and pepper.
- Toss arugula, fennel, and olives in large bowl with dressing. Sprinkle cheese over.
Tips:
- For the best flavor, use fresh, ripe ingredients.
- If you can't find arugula, you can substitute baby spinach or watercress.
- If you don't have fennel, you can substitute celery or cucumber.
- Use a mandoline to thinly slice the fennel and the cucumber, if using.
- Toast the walnuts in a dry skillet over medium heat until fragrant, about 5 minutes.
- To make the dressing, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl until well combined.
- Toss the arugula, fennel, cucumber, walnuts, and apricots in a large bowl. Drizzle with the dressing and toss to coat.
- Serve immediately.
Conclusion:
This arugula, fennel, and apricot salad is a delicious and refreshing way to enjoy fresh summer produce. It's perfect for a light lunch or dinner, and it's also great for potlucks and picnics. The combination of flavors and textures in this salad is sure to please everyone at your table.
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