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This arugula salad recipe with fennel and Manchego cheese is ridiculously easy to make! It has a light lemon vinaigrette, and these flavors go so well together for a creative and bright salad.

I think you’ll also like my Super Simple Parmesan Arugula Salad.

close-up of arugula, fennel, and Manchego salad

Why you’ll love it

This is a refreshing salad that has just a handful of fresh ingredients. You can make it in no time at all, and this arugula salad pairs with practically any main dish. I find myself serving this for company often since it’s really impressive but secretly incredibly simple to throw together.

I’m a big fan of salads that are different than what I usually eat. This shaved fennel salad is actually inspired by one of my old favorite places to grab a quick bite in Vegas at the Aria. It has long closed, so I’m thrilled I could recreate this zesty salad at home and eat it anytime!

Ingredients for it

Fennel – you can eat all parts of fennel, but we’re using the bulb and the fronds (leaves) here.
Baby arugula – it tastes a bit peppery and works great with cheese
Manchego cheese – it’s a Spanish hard cheese with a nutty, salty, creamy, and slightly sweet flavor
Lemon juice, olive oil, salt & pepper – this is all we need for the vinaigrette to let the other ingredients shine!

What does fennel taste like?

Fennel bulbs have a delicate anise flavor, which is kind of reminiscent of licorice. It’s also a little bit sweet, definitely not overpowering, and is fantastic in fresh dishes to brighten them up. Honestly, even people who don’t like licorice enjoy fennel. Give it a try!
The lacy leafy part that looks like dill is also edible and has more of that signature anise flavor. It’s a great garnish. Like other herbs, it’s good for adding texture and color when topping a dish.

glass serving bowl with arugula, fennel, and Manchego cheese salad

How to make this arugula salad

This is an overview, and full ingredients & instructions are in the recipe card below.

Thinly slice the bulb of the fennel. I use this mandoline to do it. Don’t discard the stalks yet.
Add the arugula to a salad bowl along with the fennel. Shave the Manchego cheese. I just used a potato peeler.
Top with the vinaigrette ingredients and toss. Garnish with the chopped fronds, and enjoy right away!

Substitutions and variations

Since it’s such a simple recipe, we suggest you try it out first as written and then make changes later on.
That said, it’s very easy to adjust the dressing to your liking. If you’re a fan of lemon, simply add some more. Want garlic? Try adding in some minced garlic. It’s pretty flexible!
If you need it sweeter, add a touch of honey or a pinch of sugar to balance out the acidity of the lemon.

white bowl of arugula and fennel salad on a table with dill sprig

Leftovers and storage

Keep leftovers in the fridge in a covered container. Arugula does hold up fairly well compared to other salad greens, but as with any salad, it’ll wilt quite quickly.
If it’s been sitting out for more than 2 hours, I’d discard it.
Have extra ingredients? Keep them separate and assemble a new salad later on.

What to serve with it

It makes a fantastic lighter yet flavorful pairing for any number of main courses. I enjoy it with anything from Baked Ziti to my Easy Chicken Piccata to this Beef Noodle Casserole!
For a vegetarian option, it’s great with Spinach and Ricotta Stuffed Shells or this Simple Cream of Broccoli Soup.
Go ahead and eat it as a light lunch with a slice of crusty bread.

More tasty salad recipes

arugula and fennel salad in a bowl beside a piece of Manchego cheese

Did you enjoy this recipe? Tell me all about it in the comments below! I’d love to hear from you.

This baby arugula, fennel, and Manchego cheese salad comes together fast and is fresh, healthy, and full of flavor!

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