Blueberry and Fennel Salad - Bravabod
Recipes

Blueberry and Fennel Salad

Valentina

Blueberries and oranges are one of my favorite flavor affinities. Together with the licorice notes of fennel and savory walnuts, the combination shines. Robust arugula works best in this salad, but it could also be replaced with another bitter green of choice. Rather than getting out a cumbersome mandolin, I prefer using a simple vegetable peeler to get papery-thin slices of the fennel. Anything too thick would upset the delicate balance of textures. If you have leftover dressing, try using it drizzled over roasted salmon. Enjoy.

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 3-5 days w/o dressing


Shopping List
    Salad
  • 5 cups or handfuls arugula
  • 1 cup fresh blueberries
  • 1/2 cup walnuts
  • 1/2 cup feta, crumbled
  • 1 small fennel bulb Orange Tarragon Dressing
  • 33333333/100000000 cup olive oil
  • 3 tablespoons orange juice (Note 1)
  • 1 tablespoon champagne vinegar
  • 1 tablespoon honey
  • 2 teaspoons dijon mustard
  • 1 teaspoon dried tarragon
  • 2 small scallions, chopped
  • 1/4 teaspoon salt
  • black pepper, to taste

Instructions
  1. Step 1: Add all ingredients to a wide-mouthed mason jar and use an immersion blender to blend until creamy. Whisking by hand will work too, but be sure to very finely dice the scallions in that case. Store in the refrigerator.
  2. Step 2: Cut the fennel bulb(s) into quarters. Use a vegetable peeler to peel the each section. The peeled strips should be almost papery thin (reference the images above for a visual guide). This step will take a little time, so turn on some music and enjoy. Finely slice any remaining fennel pieces that cannot be peeled.
  3. Step 3: Combine all salad ingredients in a mixing bowl. Before serving, drizzle with dressing, to taste. Toss to combine.
  4. Serve: This salad is amazing as is, but is also great with some Cornbread on the side. Enjoy.

Recipe Notes

Note 1: I prefer to use store-bought orange juice from concentrate here, since it has a stronger flavor.

Nutrition

Blueberries and oranges are one of my favorite flavor affinities. Together with the licorice notes of fennel and savory walnuts, the combination shines. Robust arugula works best in this salad, but it could also be replaced with another bitter green of choice. Rather than getting out a cumbersome mandolin, I prefer using a simple vegetable peeler to get papery-thin slices of the fennel. Anything too thick would upset the delicate balance of textures. If you have leftover dressing, try using it drizzled over roasted salmon. Enjoy.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-5 days w/o dressing


Shopping List
    Salad
  • 5 cups or handfuls of arugula
  • 1 cup fresh blueberries
  • 1/2 cup walnuts
  • 1/2 cup nut-based feta (optional, but delicious)
  • 1 small fennel bulb Orange Tarragon Dressing
  • 33333333/100000000 cup olive oil
  • 3 tablespoons orange juice (Note 1)
  • 1 tablespoon champagne vinegar
  • 1 tablespoon honey
  • 2 teaspoons dijon mustard
  • 1 teaspoon dried tarragon
  • 2 small scallions, chopped
  • 1/4 teaspoon salt
  • black pepper, to taste

Instructions
  1. Step 1: Add all ingredients to a wide-mouthed mason jar and use an immersion blender to blend until creamy. Whisking by hand will work too, but be sure to very finely dice the scallions in that case. Store in the refrigerator.
  2. Step 2: Cut the fennel bulb(s) into quarters. Use a vegetable peeler to peel the each section. The peeled strips should be almost papery thin (reference the images above for a visual guide). This step will take a little time, so turn on some music and enjoy. Finely slice any remaining fennel pieces that cannot be peeled.
  3. Step 3: Combine all salad ingredients in a mixing bowl. Before serving, drizzle with dressing, to taste. Toss to combine.
  4. Serve: This salad is amazing as is, but is also great with some Grain-Free Cornbread on the side. Enjoy.

Recipe Notes

Note 1: I prefer to use store-bought orange juice from concentrate here, since it has a stronger flavor.

Nutrition

Blueberries and oranges are one of my favorite flavor affinities. Together with the licorice notes of fennel and savory walnuts, the combination shines. Robust arugula works best in this salad, but it could also be replaced with another bitter green of choice. Rather than getting out a cumbersome mandolin, I prefer using a simple vegetable peeler to get papery-thin slices of the fennel. Anything too thick would upset the delicate balance of textures. Leftover dressing is delicious tossed with roasted tofu or chickpeas.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-5 days w/o dressing


Shopping List
    Salad
  • 5 cups or handfuls of arugula
  • 1 cup fresh blueberries
  • 1/2 cup walnuts
  • 1/2 cup plant-based feta (optional, but delicious)
  • 1 small fennel bulb Orange Tarragon Dressing
  • 33333333/100000000 cup olive oil
  • 3 tablespoons orange juice (Note 1)
  • 1 tablespoon champagne vinegar
  • 2 teaspoons agave syrup
  • 2 teaspoons dijon mustard
  • 1 teaspoon dried tarragon
  • 2 small scallions, chopped
  • 1/4 teaspoon salt
  • black pepper, to taste

Instructions
  1. Step 1: Add all ingredients to a wide-mouthed mason jar and use an immersion blender to blend until creamy. Whisking by hand will work too, but be sure to very finely dice the scallions in that case. Store in the refrigerator.
  2. Step 2: Cut the fennel bulb(s) into quarters. Use a vegetable peeler to peel the each section. The peeled strips should be almost papery thin (reference the images above for a visual guide). This step will take a little time, so turn on some music and enjoy. Finely slice any remaining fennel pieces that cannot be peeled.
  3. Step 3: Combine all salad ingredients in a mixing bowl. Before serving, drizzle with dressing, to taste. Toss to combine.
  4. Serve: This salad is amazing as is, but is also great with some Cornbread on the side. Enjoy.

Recipe Notes

Note 1: I prefer to use store-bought orange juice from concentrate here, since it has a stronger flavor.

Nutrition

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Blueberry and Fennel Salad

PT25M 5 cups or handfuls arugula 1 cup fresh blueberries 1/2 cup walnuts 1/2 cup feta, crumbled 1 small fennel bulb 33333333/100000000 cup olive oil 3 tablespoons orange juice (Note 1) 1 tablespoon champagne vinegar 1 tablespoon honey 2 teaspoons dijon mustard 1 teaspoon dried tarragon 2 small scallions, chopped 1/4 teaspoon salt black pepper, to taste Gluten Free Paleo Vegan 3 Servings Ingredients:

3 Servings

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