Spinach and Fennel Salad
Brighten up your mealtime with this refreshing Spinach and Fennel Salad, a vibrant blend of crisp baby spinach, anise-like fennel, juicy orange segments, and crunchy toasted walnuts. Dressed in a zesty citrus vinaigrette made with freshly squeezed orange and lemon juice, honey, and Dijon mustard, this elegant salad is packed with bold flavors and contrasting textures. A sprinkle of shaved Parmesan cheese adds a touch of indulgence, making it perfect as a light lunch or an impressive starter for dinner parties. Ready in just 15 minutes and featuring fresh, wholesome ingredients, this recipe is a celebration of simplicity and seasonal goodness.
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Recipe Information
Ingredients
- 5 cups baby spinach
- 1 medium fennel bulb
- 1 large orange
- 1 medium lemon
- 3 tablespoons extra virgin olive oil
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup walnuts
- 0.25 cup Parmesan cheese
Instructions
Rinse and dry the baby spinach thoroughly. Place the spinach in a large salad bowl.
Trim the fennel bulb and slice it very thinly using a sharp knife or mandoline. Add the sliced fennel to the bowl with the spinach.
Segment the orange by cutting away the peel and white pith, then slicing out each segment between the membranes. Set the segments aside and squeeze any remaining juice into a small bowl.
In the small bowl with the orange juice, add the juice of the lemon, olive oil, honey, Dijon mustard, salt, and black pepper. Whisk thoroughly to combine and create the citrus vinaigrette.
Toast the walnuts in a dry skillet over medium heat for 2-3 minutes, or until fragrant. Be careful not to burn them. Allow the walnuts to cool slightly before adding them to the salad.
Drizzle the citrus vinaigrette over the spinach and fennel mixture and toss gently to coat.
Top the salad with the orange segments, toasted walnuts, and shaved Parmesan cheese. Toss lightly again to combine, or leave the toppings arranged on top for presentation.
Serve immediately and enjoy your Spinach and Fennel Salad.
Nutrition Facts
Calories |
1089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.2 g | 116% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 28.8 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 1701 mg | 74% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 32.3 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 623 mg | 48% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1603 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
