Arugula and Fennel Salad

Peppery arugula, crisp shaved fennel, chewy sweet dates, juicy pops of pomegranate and toasty pumpkin seeds is the winning flavor combo of our arugula fennel salad. It’s bright, balanced, and ridiculously easy to make, the kind of salad that tastes and feels special with almost no effort.

If you’re fennel-curious or fennel-skeptical, this arugula and fennel salad is the one that wins you over. Shaving the fennel into paper-thin ribbons turns any licorice edge into something crisp and slightly sweet; it cozies up to peppery arugula, sticky-chewy Medjool dates, and juicy pomegranate like they’ve known each other forever.

What Makes This Arugula and Fennel Salad Work

• Contrast, on purpose: peppery arugula + sweet dates + tart pomegranate + toasty pepitas.
• A clingy, glossy dressing: silan (date syrup), lemon, and extra-virgin olive oil emulsify into a silky coat so every leaf tastes dressed, not drowned.
• Thinnly sliced fennel:  I love to snack on fennel. I love how crunchy, refreshing, and endlessly munchable it is. For this salad, however, thin slices work beautifully to complement the delicate baby arugula.

The Ingredients

Arugula (aka rocket)

Use baby arugula, milder, more tender, ready to toss. If using bunches, wash and dry well so the dressing grabs on.

Fennel

Look for a heavy bulb with tight, pale layers and fresh fronds. Save fronds to add to vinaigrettes or sprinkle on soups.

Apple

Crunchy, sweet, pick your favorite apple or use a tangy Granny Smith.

Medjool dates

Soft, caramel-y, and sticky in the best way. Dice small so you get candy-like sparks throughout. Tip: lightly oil your knife or chill dates for 10 minutes to make chopping easier.

Pomegranate seeds (arils)

Think brightness + crunch. Fresh is great; packaged works, too—just drain well so the dressing doesn’t get watered down.

Pumpkin seeds (pepitas)

An optional  3–4 minute toast in a dry skillet wakes them up. You’ll know they’re ready when a few pop and they smell nutty.

Silan (date syrup)

Not honey, not maple—silan is its own thing: velvety, gently sweet, and fruity. It adds body to the dressing without making it too sweet. If you substitute maple or honey, the salad is still lovely, just different.

Lemon & extra-virgin olive oil

Freshly squeezed lemon keeps the flavors bright, and fruity extra-virgin olive oil gives the dressing a lush gloss.

Shaved Fennel

I shave the fennel on a mandoline. I used cut-resistant gloves because I like my fingertips, but a sharp knife works.

Tips for Salad Success

• Prepare components 1–2 hours ahead: shave the fennel, dice apples and dates, toast pepitas, and seed the pomegranate. Refrigerate separately.
• Apple: Toss diced apple with 1 teaspoon lemon juice to slow browning.
• Dress at the last minute: the arugula stays perky and the pepitas stay crunchy.

Optional Swaps

• Arugula: swap with baby kale, romaine, or spring mix
• Pumpkin seeds: swap with pistachios, almonds, or walnuts instead of pepitas.
• Apple: Swap with pear or orange segments.
• Add Plant-Based Protein: spiced chickpeas, lentils, or tofu.
• Silan: if you don't have or can't get silan,  maple or honey works (different vibe, still great).

Other Salads You'll Enjoy

• Arugula Salad with Delicata Squash
• Persimmon and Fennel Salad
• Roasted Cauliflower Salad
• Super Easy Quinoa Salad

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