Shaved Fennel & Arugula Salad with Crispy Quinoa Crunch

A light, refreshing vegan salad that’s simple to prepare and packed with texture, color, and bright flavor. Thinly shaved fennel and peppery arugula combine with crunchy crispy quinoa, fresh herbs, lemon, and red onion. Easy enough for everyday meals, yet elegant enough for a holiday buffet.

Scooping arugula and shaved fennel salad out of a large glass bowl and into a small one.

Fresh, bright and crunchy—this salad needs no complicated dressing. Simply zest and juice a lemon over the vegetables, drizzle with olive oil and finish with a sprinkle of salt and pepper. It’s a great make-ahead option for Passover week or for quick lunches throughout the week.

Looking for more Healthy Passover recipes? Explore vegetarian and vegan ideas that keep dishes kosher for Passover while staying balanced and delicious.

Ingredient Notes

Labeled ingredients: arugula, fennel bulbs, red onion, lemon, parsley, olive oil, salt & pepper, crispy quinoa.

Fennel: When shaved very thin, the licorice notes are subtle. If you prefer to avoid fennel, substitute celery, cucumber or another crisp vegetable.
Crispy quinoa: This adds addictive crunch—don’t skip it. Make it ahead so the salad comes together in minutes.
Fresh herbs: Use whatever you have on hand. Parsley pairs nicely with fennel; mint, dill or cilantro also work well for a bright finish.

Make it

If you don’t have leftover cooked quinoa, rinse 1 cup dry quinoa, cook with 1 cup water (stovetop or Instant Pot), then spread the cooked quinoa on a baking sheet to cool before crisping.

Large rimmed baking sheet with cooked quinoa spread out, a small dish of olive oil and one with paprika, salt and pepper.

Spread cooked quinoa in a single layer on a large rimmed baking sheet. Drizzle with olive oil, season with salt, pepper and paprika, toss to coat, and bake in a preheated 425°F oven for about 25 minutes until crisp.

Prep vegetables

Large bulb of fennel on a cutting board, fronds and root end slices off.

Trim the root end and fronds from each fennel bulb. If the fennel has feathery fronds, reserve some to toss into the salad for extra flavor and presentation.

Small handheld mandolin thinly slicing bulb of fennel.

Use a mandolin or a very sharp knife to shave the fennel into very thin slices. Thin slices keep the salad delicate and easy to eat.

Thinly sliced red onion with a mandolin and then cutting those slices into quarters.

Thinly slice the red onion and, if desired, cut the rings into quarters so the bite-sized pieces distribute evenly through the salad.

Salad sections with arugula, shaved fennel, thinly sliced onion, crispy quinoa, chopped parsley and lemon zest.

Combine arugula, shaved fennel, crispy quinoa, roughly chopped parsley and sliced onion in a large bowl. Season with salt and freshly ground black pepper, then zest a lemon over the mixture for an aromatic boost.

Chopped salad with shaved fennel, onion, arugula and crispy quinoa.

Juice the lemon over the salad, drizzle with olive oil, and toss thoroughly until the lemon and oil coat all the ingredients. Taste and adjust salt and pepper as needed.

Pro Tips

Wooden salad servers tossing a large chopped salad with greens, shaved fennel, crispy quino and red onion.

Keep everything bite-sized and well combined so the salad is easy to serve and enjoy.
Crispy quinoa stores in an airtight container in the fridge for up to two weeks—great to make ahead.
Use herbs generously to brighten the flavors. Parsley, mint, dill or cilantro all add freshness.
For a sweeter twist, substitute one lemon with an orange (zest and juice) for a citrusy balance.
If raw onion is too strong for some guests, swap thinly sliced red cabbage for color and crunch without the bite.

📖 Recipe

Shaved Fennel Salad

Author: Debra Klein

Equipment

Handheld mandolin slicer (optional)
Large rimmed baking sheet
Salad bowl
Lemon juicer (optional)

Ingredients

2 bulbs fennel
1 small red onion
4 cups arugula
¼ cup fresh parsley
1½ cups crispy quinoa
¼ cup olive oil
1 lemon juice and zest
½ teaspoon salt
¼ teaspoon ground black pepper

Instructions

Make crispy quinoa: use 3 cups cooked quinoa spread on a large rimmed baking tray. Toss with 2 tablespoons olive oil, ½ teaspoon sweet paprika, ½ teaspoon salt and ¼ teaspoon freshly ground black pepper. Bake in a preheated 425°F oven for about 25 minutes, stirring once, until crisp.
While the quinoa crisps, trim and very thinly slice fennel (a mandolin speeds this step). Thinly slice the red onion and cut rings into quarters if desired.
In a large bowl combine arugula, shaved fennel, parsley, sliced onion and crispy quinoa. Zest the lemon over the salad, then squeeze on the lemon juice and drizzle with the remaining olive oil. Season with salt and pepper and toss until everything is evenly coated.
Taste and adjust lemon, oil, salt and pepper. Serve immediately so the quinoa remains crunchy, or hold the quinoa separately and add just before serving.

Notes

Lemons: If you like a very tangy salad, use two lemons depending on how juicy they are. For a sweeter citrus note, substitute one lemon with an orange (zest and juice).

Note

Nutrition values are estimates. For the most accurate information, calculate nutrition using the exact ingredients and quantities you use.

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