Blueberry and Fennel Salad with Citrus Vinaigrette - Bravabod
Recipes

Blueberry and Fennel Salad with Citrus Vinaigrette

Valentina

A refreshing arugula salad with plump blueberries, shaved fennel, walnuts, and feta cheese tossed in a simple citrus vinaigrette. Delicious with a side of salmon.

How To MakeDiet Type: Classic

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Freeze For Not recommended

Best by 3-4 days w/o dressing


Shopping List
    For the Salad
  • 2 ounces arugula (about 2 large handfuls)
  • 1/2 small fennel bulb
  • 1/2 cup blueberries
  • 1/4 cup chopped walnuts
  • 1/4 cup feta, crumbled (dairy or dairy-free) For the Citrus Vinaigrette
  • 2 tablespoons orange juice
  • 2 tablespoons extra-virgin olive oil
  • 1/2 tablespoon white balsamic vinegar or champagne vinegar
  • 1/2 teaspoon honey
  • 1/2 teaspoon orange zest (optional)
  • salt and pepper, to taste

Instructions
  1. Step 1: Stir together all of the vinaigrette ingredients in a small bowl or jar. Refrigerate.
  2. Step 2: Trim the fennel stalk and cut the bulb(s) into quarters. Use a vegetable peeler to peel the quarters into thin strips. Finely slice any remaining fennel pieces that cannot be peeled. It should make 1 big handful.
  3. Step 3: Place the arugula, peeled fennel, blueberries, walnuts, and feta in a salad bowl. Toss with the vinaigrette, to taste.
  4. Serve: This salad is amazing as is, but is also great with side of salmon.

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Blueberry and Fennel Salad with Citrus Vinaigrette

PT20M 2 ounces arugula (about 2 large handfuls) 1/2 small fennel bulb 1/2 cup blueberries 1/4 cup chopped walnuts 1/4 cup feta, crumbled (dairy or dairy-free) 2 tablespoons orange juice 2 tablespoons extra-virgin olive oil 1/2 tablespoon white balsamic vinegar or champagne vinegar 1/2 teaspoon honey 1/2 teaspoon orange zest (optional) salt and pepper, to taste Gluten Free 2 Servings Ingredients:

2 Servings

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Takes 1 min