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Fennel Arugula Salad

  • Author: kindrootsfood
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan


Fennel arugula salad with pistachio butter combines crispy, crunchy, and creamy in a perfectly balanced salad. Delicious, vegan, and ready in under 30 minutes.




  • 5 oz arugula
  • 1 bulb of fennel, sliced thin
  • Fronds of fennel, roughly chopped
  • 1/4 cup roasted and salted pistachios, roughly chopped
  • Pistachio butter (see below)
  • Lemon vinaigrette (see below)

Pistachio butter:

  • 3/4 cup roasted and salted pistachios
  • 1 large handful parsley
  • 1/4 olive oil
  • 1/4 cup water
  • 1/2 teaspoon pepper

Lemon vinaigrette:

  • 1 large lemon, juiced
  • 1 small clove garlic, grated
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon agave nectar or honey
  • 1/4 cup olive oil


  1. Remove the stalk with fronds from the fennel bulb. Using a mandoline or a knife, carefully shave or cut the fennel bulb into thin slices. Remove large stalk pieces and chop the fennel fronds (the stuff that looks like dill!). Combine sliced fennel bulb, fennel fronds, and arugula in a large bowl.
  • Prep Time: 15
  • Category: Salads

Keywords: fennel arugula salad, arugula salad, fennel salad, pistachio butter