This Fruity Roasted Fennel Salad is perfect for spring! Fresh fruit, roasted balsamic fennel, peppery arugula and a superb strawberry vinaigrette.

Fruity Roasted Fennel Salad

Fresh fruit, roasted balsamic fennel, peppery arugula and a superb strawberry vinaigrette make up this gorgeous salad!
Course Entree, Salad
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Jackie of Vegan Yack Attack


Roasted Fennel

  • 3 1/2 C . Fennel Bulb Sliced 1/4" Thick (Half Moons could work, as well)
  • 3/4 C . Water
  • 3 T . Balsamic Vinegar

Strawberry Vinaigrette

  • 1 C . Strawberries Leaves Removed
  • 2 T . Fresh Orange Juice
  • 1/2 T . Apple Cider Vinegar
  • Pinch of Freshly Ground Black Pepper

Salad Fixings

  • 5 C . Baby Arugula Firmly Packed, or Spinach if you want a milder leaf
  • 2 pieces Small Tangelos/Tangerines Peeled and Chopped into bite-size
  • 1 C . Blackberries
  • 3 T . Pecans Chopped


Roasted Fennel

  • Preheat your oven to 400ºF. In a large, shallow baking dish spread out the fennel slices evenly. Stir together the balsamic vinegar and water, then pour over the fennel.
  • Bake for 20 minutes, then mix the fennel around and flip over. Place the dish back in the oven and bake for an additional 15-20 minutes, or until tender.
  • You can either dress the salad with warm fennel, or place it in the refrigerator for a totally cool salad.

Strawberry Vinaigrette

  • Place all ingredients for the vinaigrette into a high-speed blender or a food processor. Puree until completely smooth, then pour into a small bottle or bowl for use later.

Building the Salad

  • Distribute the greens between four bowls. Take the fennel slices and let most of the balsamic liquid drip off, the distribute those between the 4 bowls.
  • Add the tangelo/tangerine pieces to each one, along with the blackberries, then garnish with the pecans and the amount of vinaigrette that you prefer.
  • There will most likely be vinaigrette left over, so don't worry about using all of it.