Fennel Salad (With a Bright & Tangy Dressing)

This tangy orange and fennel salad is bright and fresh with a quick zesty orange dressing!

This combo of citrusy, savory, nutty, and crunchy ingredients is an amazing side or perfect topped with salmon or grilled shrimp.

top view of Fennel Salad in a bowl with dressing on the side

A Fresh Side

Shaved fennel is often used as a garnish, served roasted or even on pizza! The flavor of fennel is similar to anise or black licorice and it’s both fresh and crunchy.

Fennel can be eaten cooked or raw in slaws or salads like in this recipe.

ingredients to make a Fennel Salad

Ingredients

FENNEL Fresh fennel should but cut into thin slices for this recipe.

GREENS Any greens you’d like work well, I prefer a greens mix with tender leaves for this recipe.

CITRUS Sectioned orange slices add fresh zesty flavor (grapefruit is another great addition). While it takes a little bit of time, sectioning oranges makes for a great salad and it can be done days ahead of time.

DRESSING Orange juice, rice wine vinegar, honey, garlic, and oil are used to make this citrusy, zesty dressing!

pouring dressing over Fennel Salad

Variations

  • Switch out orange segments for canned mandarin orange segments and add the juice to the dressing or use small pieces of fresh grapefruit and the grapefruit zest in the dressing.
  • Sliced black olives make for a dramatic and colorful garnish!
  • Freshly roasted and cooled beets make a colorful addition.
  • Granny smith apples and cucumber or radishes, fennel salad takes on a whole new look!
  • Try the citrus-like salad dressing as a marinade or add some soy sauce to it and use it as an Asian-style stir fry marinade!

How to Cut Fennel for Salad

If you’ve never cut fennel before, it’s easy.

  1. Cut bulb from the green stalks (which can be eaten raw or added to stir frys or soup recipes).
  2. Cut bulb in halves so it lies flat & slice thinly vertically (a mandoline works well if you have one).

 

How to Make Fennel Salad

Fennel salad looks gourmet, but it’s actually super easy to make!

  1. Add sliced fennel to the celery & mixed greens. Toss.
  2. Prepare dressing (per recipe below) in a jar with a tight-fitting lid and shake.
  3. Drizzle over salad & garnish with nuts & orange segments.

Fresh & Flavorful Salads

Did your family love this Fennel Salad? Be sure to leave a comment and a rating below! 

top view of plated Fennel Salad

Fennel Salad

Bright & colorful, this Fennel Salad is a healthy, flavorful dish that’s perfect as a light lunch or side dish!
Course Lunch, Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 279
Author Holly Nilsson

Ingredients

  • 1 large bulb fennel
  • 1 stalk celery
  • 8 cups mixed greens
  • 1 orange divided
  • ¼ cup candied pecans , or walnuts, chopped

Dressing

  • ½ teaspoon orange zest
  • cup vegetable oil
  • ¼ cup orange juice
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 1 clove garlic
  • ¼ teaspoon pepper
  • teaspoon salt

Instructions

  • Combine all dressing ingredients in a jar with a lid and shake until combined. Set aside.
  • Cut the rind off of the orange and cut into segments. Thinly slice celery on the diagonal.
  • Cut off the top stems of the fennel (these can be reserved for stir fries) and remove any discolored outer leaves. If the bulb is really large, cut in half from root to stem.
  • Using a mandoline (or a very sharp knife) thinly slice the fennel bulb and place in a bowl, add celery and mixed greens. Drizzle with dressing and toss well.
  • Garnish the salad with walnuts and orange pieces.

Nutrition

Calories: 279 | Carbohydrates: 18g | Protein: 3g | Fat: 23g | Saturated Fat: 15g | Sodium: 133mg | Potassium: 537mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1140IU | Vitamin C: 52mg | Calcium: 68mg | Iron: 1mg
close up of plated Fennel Salad with writing
close up of dressing being poured over Fennel Salad with writing
pouring dressing over Fennel Salad with a title
ingredients to make Fennel Salad with finished dish and a title

Originally posted at Spend with Pennies

Air Fryer Cauliflower (quick side dish)

The air fryer strikes again for this easy-to-make recipe for air fryer cauliflower! 

Seasoned, crispy, fried cauliflower florets are a low-carb and Keto but to be honest, everyone in my family loves this!

top view of Air Fryer Cauliflower on a plate with a fork

Cauliflower is a superfood and it roasts perfectly in the air fryer! Cook up a batch as a side dish, or as a guilt-free snack!

Easy Air-Fried Cauliflower

Air fried cauliflower is one of our favorite recipes it requires little prep and minimal seasoning and cooks in about 15 minutes.

The caramelization from the air fryer makes this dish even more flavorful.

Eat this as a side dish or use in place of steamed cauliflower in dishes like mashed cauliflower, to add to casseroles or even in roasted cauliflower soup.

Air Fryer Cauliflower in the air fryer before cooking

Ingredients/Variations

CAULIFLOWER – I prefer to use fresh cauliflower in the air fryer but if you only have frozen, use that!

Frozen cauliflower does not need to be thawed first. Simply brush with olive oil (or spray with cooking spray).

SEASONINGS We use garlic powder, salt & pepper, and parmesan in this recipe. Switch it up by trying different seasonings. Or coat the cauliflower florets with buffalo sauce and make “wings.”

cooked Air Fryer Cauliflower in the air fryer

How to Cook Cauliflower in the Air Fryer

It’s super easy and fast to cook up some tasty cauliflower!

  1. Prepare the cauliflower and toss with a bit of oil and seasonings (per recipe below).
  2. Place cauliflower pieces in the air fryer basket and fry until tender.
  3. Sprinkle with parmesan cheese and cook another few minutes until the cheese is melted and crispy.

For crispier cauliflower, cook in small batches in a single layer. Place all cauliflower in the air fryer together for 2 minutes before serving to heat.

More Air Fryer Sides

Did you make this Air Fryer Cauliflower? Be sure to leave a rating and a comment below! 

top view of Air Fryer Cauliflower on a plate with a fork

Air Fryer Cauliflower

Seasoned Air Fryer Cauliflower is ready in less than 20 minutes, making it the perfect side dish!
Course Air Fryer, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 14 minutes
Total Time 19 minutes
Servings 4
Calories 132
Author Holly Nilsson

Ingredients

  • 1 head cauliflower cut into florets
  • 2 tablespoons olive oil
  • ½ teaspoon garlic powder
  • salt & black pepper to taste
  • cup parmesan cheese finely shredded

Instructions

  • Cut cauliflower into florets. Wash and drain very well.
  • Combine olive oil, garlic powder, salt, and pepper in a small bowl. Toss with cauliflower.
  • Preheat air fryer to 390°F.
  • Place cauliflower in the air fryer basket and cook 12 minutes.
  • Sprinkle with parmesan and cook an additional 2-3 minutes or until florets reach desired doneness.

Notes

If the cauliflower is wet (after washing) it will steam instead of roast so be sure to drain very well. If possible, I try to wash the cauliflower the day before roasting.

For crispier cauliflower, cook in small batches in a single layer. Place all cauliflower in the air fryer together for 2 minutes before serving to heat.

To reheat, air fry 3-4 minutes or until heated through.

Nutrition

Calories: 132 | Carbohydrates: 8g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 177mg | Potassium: 430mg | Fiber: 3g | Sugar: 3g | Vitamin A: 65IU | Vitamin C: 69mg | Calcium: 130mg | Iron: 1mg
Air Fryer Cauliflower cooking in the air fryer with writing
close up of plated Air Fryer Cauliflower with a title
Air Fryer Cauliflower in the air fryer and plated with a title
Air Fryer Cauliflower in the air fryer with a title

Originally posted at Spend with Pennies

Kale Caesar Salad (with shortcut dressing)

This delicious Kale Caesar Salad is rich and delicious with a shortcut dressing so good, you’ll almost want to drink it!

Everyone loves a great caesar salad topped with bacon and croutons and we love a fresh kale salad too. Combining the two makes for the most perfect meal or side dish!

close up of Kale Caesar Salad in a bowl

 

Panera Power Kale Caesar Salad and the Sweetgreen Kale Caesar are menu favorites but they can’t compare to this fantastic homemade version!

A Hearty Salad

Kale is a superfood packed full of flavor and nutrition, it only makes sense that it would be a good stand-in for the more traditional romaine lettuce.

One thing I love about using kale in salads in place of lettuce is that leftover salad (even with dressing) will last a couple of days in the fridge! Just leave the croutons aside if you’re making this ahead of time.

TIP: Leave out the croutons for a low carb version!

ingredients to make dressing for Kale Caesar Salad

What’s in a Kale Caesar Salad?

VEGGIES Kale, of course, but feel free to add in some romaine or spinach as well.

TOPPING/FILLING Bacon, croutons, and Parmesan are favorite topping ingredients for this crisp and crunchy salad.

DRESSING The real star here is the creamy Caesar dressing! While my traditional caesar salad recipe has a from scratch dressing, this one starts with mayonnaise as a base. The result is a creamy and delicious dressing in no time at all!

Make it a Meal: Grilled chicken or shrimp are the perfect toppers to convert this from side to an full meal. Serve it with garlic bread.

adding dressing to kale to make Kale Caesar Salad

While chicken can be added to make a chicken caesar salad, the addition of pasta makes for a great caesar pasta salad too!

Tips & Tricks

  • After rinsing and patting dry the kale leaves, gently “massage” each piece between your hands until the leaves are somewhat softened and a darker green.
  • Be sure to cut the spine out of each leaf before tearing it into bite-sized pieces. Tender kale is the result, but it still has all the healthy benefits!
  • Kale Caesar dressing will keep in the refrigerator for about 3-4 days.

Our Fave Salads

Did you love this Kale Caesar Salad? Be sure to leave a comment and a rating below! 

Kale Caesar Salad with croutons and lemons on a plate

Kale Caesar Salad

Creamy Caesar dressing with crisp kale, croutons, bacon, and parmesan!
Course Appetizer, Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 583
Author Holly Nilsson

Ingredients

  • 1 bunch kale washed, dried, and torn into bite-sized pieces
  • 1 cup croutons store-bought or homemade
  • 4 slices bacon cooked and crumbled
  • cup parmesan cheese shredded

Dressing

  • 1 cup mayonnaise
  • ¼ cup parmesan shredded
  • 1 clove garlic
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • ½ tablespoon dijon mustard
  • 1 teaspoon anchovy paste* see note
  • fresh black pepper

Instructions

  • Combine all dressing ingredients until smooth.
  • Wash kale and dry well. Gently “massage” the kale with your hands until the leaves are somewhat softened and a darker green. While this is optional, it makes for a more tender leaf.
  • In a large salad bowl, combine kale and croutons. Top with dressing as desired and toss to combine.
  • Sprinkle with ⅓ cup parmesan cheese and bacon bits.

Notes

You may not need all of the dressing in this recipe, leftovers will last about 3 days in the fridge in an airtight container.

Be sure to cut the spine out of each leaf before tearing it into bite-sized pieces.

Anchovy adds a salty and briny flavor to the dressing and adding a small amount really boosts the flavor of this dressing. If you literally can’t tolerate anchovy, skip them and add finely minced or chopped capers instead.

Nutrition

Calories: 583 | Carbohydrates: 11g | Protein: 11g | Fat: 55g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 863mg | Potassium: 281mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3410IU | Vitamin C: 41mg | Calcium: 240mg | Iron: 1mg
close up of Kale Caesar Salad on a plate with lemons and writing
adding dressing to kale to make Kale Caesar Salad with writing
close up of Kale Caesar Salad with a title
adding dressing to Kale Caesar Salad with finished dish and a title

Originally posted at Spend with Pennies

Roasted Veggie & Grain Salad with Feta

Harvest farro salad is colorful and full of flavor. This beautiful salad can be served warm or chilled and can be a side or a meal.

It’s loaded with healthy winter veggies (like roasted butternut squash and Brussels sprouts), some farro (of course), and a punch of flavor from feta and pomegranate!

Harvest Farro Salad with a spoon

Farro Facts

So what the heck is farro anyhow? It is a whole grain that is shaped like barley and has a chewy, slightly nutty taste. It’s considered an “ancient grain”.

If you don’t have farro for this recipe you can use another grain like quinoa, barley, or even brown rice.

Where to Buy Farro

To find farro in the grocery store, look where the rice or grains are. If you don’t find it there, check the health food or organic foods area (or try one of the substitutions below).

You can also buy farro on Amazon or other online stores.

ingredients to make a Harvest Farro Salad

Ingredients

VEGGIES We added roasted veggies like butternut squash, brussels sprouts, and red onions. And don’t forget the arugula for its unique peppery taste that gives hearty salads like this one some kick! If you happen to have leftover roasted veggies or sweet potatoes, use those instead.

DRESSING I use a super easy homemade dressing but you can use your fave vinaigrette. Balsamic is a great choice!

FLAVOR BOOSTERS

        • Feta cheese gives the salad a bright, tangy flavor. Soft goat cheese would taste great in a salad like this, as well.
        • Pecans and pomegranate arils are added for a shot of color & crunch.

process of adding vegetables and to make a Harvest Farro Salad

Variations

Feel free to switch out the pomegranate arils for cranberries, or the arugula for kale. Try adding carrots, garbanzo beans, tomatoes, beets, or even roasted asparagus spears. Green peas, corn, and artichoke hearts are all nice additions, too!

PRO TIP: To make an entrée salad, add some cooked leftover grilled chicken or roasted chicken thighs!

How to Make Harvest Farro Salad

  1. Roast veggies per recipe below.
  2. Meanwhile, simmer farro.
  3. Combine dressing ingredients and shake until combined.
  4. Toss it all together with the dressing.

process of adding final ingredients to make Harvest Farro Salad

Make It a Meal

Farro salad is jam packed with flavor and nutrients and can easily be served as a meatless meal. If you’re looking to add protein, leftover turkey or shredded chicken are great options.

Serve it warmed or chilled with homemade french bread, or add some Parmesan garlic and herb croutons.

Fresh & Flavorful Salads

Did your family love this Harvest Farro Salad? Be sure to leave a rating and a comment below! 

close up of plated Harvest Farro Salad with a spoon

Harvest Farro Salad

Crisp & colorful with a balsamic dressing, this Harvest Farro Salad is sure to be the star of any dinner plate!
Course Lunch, Salad, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 454
Author Holly Nilsson

Ingredients

  • ¾ cup farro uncooked
  • ½ cup pomegranate arils
  • cup pecans toasted
  • cup feta cheese crumbled
  • 1 ½ cups arugula packed
  • ½ cup balsamic dressing or homemade dressing below

Roasted Vegetables

  • ½ red onion thinly sliced
  • 1 ½ cups butternut squash ½” diced
  • 1 ½ cups Brussels sprouts washed and halved
  • 2 tablespoons olive oil divided
  • salt & pepper to taste

Instructions

  • Preheat oven to 425°F.
  • Toss onion, butternut squash, and brussels sprouts with 1 tablespoon olive oil, salt & pepper to taste. Place on a baking sheet and roast 15 minutes. Stir and roast an additional 10-15 minutes or until tender. Set aside to cool.
  • While vegetables are roasting, place farro in a pot with 3 cups of salted water. Bring to a boil, reduce heat to a simmer and cook until farro is tender about 14-16 minutes. Drain well, rinse under cool water and cool slightly.
  • If using homemade dressing below, combine all dressing ingredients in a small jar and shake well.
  • In a large bowl, combine cooled farro, butternut squash mixture, pomegranate, half of the pecans, and half of the feta cheese. Toss with ⅓ cup of dressing. Stir in arugula.
  • Top with remaining pecans and feta before serving.

Notes

Homemade Dressing

  • 1/3 cup vegetable oil
  • 1 1/2 tablespoons white wine vinegar
  • 1 tablespoon dijon mustard
  • 1 1/2 teaspoons maple syrup
  • 1 1/2 teaspoons lemon juice
  • 1/4 teaspoon garlic powder
  • salt & pepper to taste

Farro can be substituted for cooked quinoa, barley, or even brown rice.

Find farro in the grocery store where the rice or grains are.

Nutrition

Calories: 454 | Carbohydrates: 47g | Protein: 9g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 422mg | Potassium: 548mg | Fiber: 10g | Sugar: 8g | Vitamin A: 6060IU | Vitamin C: 43mg | Calcium: 135mg | Iron: 2mg
Harvest Farro Salad on a plate with a spoon with writing
plated Harvest Farro Salad with a title
close up of Harvest Farro Salad with a title
Harvest Farro Salad and cut up vegetables with a title

Originally posted at Spend with Pennies