This gorgeous spring Fennel & Carrot Salad has mixes delicate strands of vegetables with red onion, toasted walnuts and a zingy vinaigrette.
During spring, when fennel is in season, this salad is a fantastic way to showcase it. It’s an incredibly tasty salad, with lots of crunchy bits and wonderful flavors in each bite.
Even if you don’t think you like fennel because of the sometimes strong liquorice flavor, you should definitely give this salad a try. The fennel bulb doesn’t have a potent liquorice taste, and the carrot and vinaigrette do a great job of toning it down into a really balanced salad.
How to Make Fennel & Carrot Salad
This salad is so easy to make. All the prep time is in the slicing of the vegetables. In the spring, when you want to serve a nice light salad that’s easy to whip up, this is definitely the one!
If you have a mandolin, this will be incredibly easy. Just set it on a medium setting for the fennel, and the thinnest setting for the carrot. If not, just use a sharp knife to thinly slice the fennel. For the carrot, you can use a potato peeler to shave long strands.
You’ll definitely want to toast the walnuts before adding them to the salad. First chop them into smaller pieces, then add a small amount of olive oil to a pan and saute them for about 5 minutes, until lightly toasted.
For the vinaigrette, I always make my own at home. It has the best, freshest flavor, without any additives. It takes just extra virgin olive oil, apple cider vinaigrette, Dijon mustard and agave syrup or honey, with a sprinkle of salt and pepper.
I use this vinaigrette for many different salads, because it’s so good. If you want to make a larger batch, check out this full recipe.
Toss the salad ingredients in a bowl with the vinaigrette to coat. Then serve it right away with a sprinkle of salt and pepper on top.
Can I Make This Salad Ahead?
The salad wilts quickly, so it’s best to make it right before eating. If you don’t intend to eat it right away, you can mix up the veggies, but keep the vinaigrette and walnuts separate to mix together just before serving.
The vinaigrette will last for a week after mixing it up. If you want to make this ahead, that’s perfectly fine. Just store it in an air tight container in the fridge.
Can I Make a Larger Salad?
We like to make recipes that are perfect size for two, so this is a rather small salad. However, you can make it larger by doubling or tripling the ingredients.
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Fennel & Carrot Salad
- 1 fennel bulb thinly sliced
- 2 medium carrots shaved
- 1 red onion thinly sliced
- 2 tbsp walnuts chopped and lightly toasted
- 1 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1/4 tsp Dijon mustard
- 1/4 tsp agave syrup or honey
- Salt & ground black pepper to taste
- Add the fennel, carrot, onion, and walnuts to a mixing bowl. In another small bowl, combine the olive oil, vinegar, mustard, agave syrup, and a sprinkle of salt and pepper, and mix well to combine. Add the vinaigrette to the salad and toss to coat. Serve with a sprinkle of salt and ground black pepper, to taste.