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    Home » Recipes

    Arugula Salad with Fennel and Cheese

    Published: Feb 27, 2017 / Updated: Apr 28, 2022 / 6 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    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

    • Panzanella Salad Recipe
    • Simple Antipasto Salad
    • Avocado Bacon Salad
    • German Potato Salad
    • Beet and Spinach Salad
    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!

    Arugula Salad with Fennel and Cheese

    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.
    Print Recipe Pin Recipe Save Saved!
    Prep Time 15 mins
    Total Time 15 mins
    Course Salad
    Cuisine American
    Servings 4
    Calories 179 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 1 bulb fennel sliced thinly
    • 5 ounces baby arugula
    • 1 cup Manchego cheese shaved (or to taste)
    • 1 teaspoon fresh lemon juice (or to taste)
    • 1 tablespoon olive oil (or to taste)
    • Salt & pepper to taste

    Instructions
     

    • Thinly slice the bulb of the fennel. Chop some of the fronds (leafy part) for garnishing.
    • Add the fennel and baby arugula to a bowl along with the shaved Manchego cheese. Drizzle the lemon juice and olive oil on top with some salt & pepper.
    • Toss, top with the fronds, and serve immediately.

    Notes

    • Serves 2-4.
    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
       

    Nutrition

    Calories: 179kcalCarbohydrates: 6gProtein: 9gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 212mgPotassium: 374mgFiber: 2gSugar: 3gVitamin A: 1075IUVitamin C: 13mgCalcium: 388mgIron: 1mg
    Keyword arugula fennel salad, Manchego cheese salad
    Author Natasha Bull
    « Creamy Tuscan Chicken Pasta Recipe
    Roasted Sweet Potato Pitas with Arugula and Garlic Dressing »

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    1. Cheese at Tiffany's says

      March 20, 2017 at 8:54 PM

      Awesome cheese choice! I could totally see the Manchego working with the peppery arugula and anise-y fennel. This sounds really refreshing and amazingly healthy!

      Reply
      • Natasha says

        March 20, 2017 at 9:24 PM

        Thanks! ????

        Reply
    2. Natasha's Sister says

      February 27, 2017 at 9:22 AM

      Are you going to re-create this for me as well?

      Reply
      • Natasha says

        February 27, 2017 at 9:26 AM

        It's possible.

        Reply
    3. Mary Ann | The Beach House Kitchen says

      February 27, 2017 at 7:04 AM

      So nice and light and fresh Natasha. Adding this one to my must try list!

      Reply
      • Natasha says

        February 27, 2017 at 8:10 AM

        Thanks, Mary Ann!! Hope you love it! Have a great week.

        Reply

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