Go Back
microgreens salad
Print Recipe

Microgreens and Fennel Salad with Shallot Vinaigrette

A delicious, bright, and super nutrient-dense salad
Prep Time10 minutes
Course: Dinner, Lunch, Meal Prep, Salad, Side Dish
Keyword: dairy-free, gluten-free, healthy, meal prep, quick meals, salads, sugar-free, vegetables
Servings: 4 people

Ingredients

For the Vinaigrette

  • 1/2 shallot, minced
  • 1 tbsp dijon or grainy mustard
  • 1/2 lemon, juiced
  • 2 tbsp red wine vinegar
  • 1/4 cup olive oil
  • pinch of salt
  • cracks of fresh pepper

For the Salad

  • 5 cups arugula
  • 1 bulb fennel, finely sliced
  • 1 cup heirloom cherry tomatoes, halved
  • 2 cups microgreens
  • 1 bunch fresh parsley, roughly chopped
  • 1/4 cup pine nuts, toasted

Instructions

For the Vinaigrette

  • In a small bowl, stir together the shallot with the mustard, lemon juice, and vinegar. Slowly pour in the olive oil while whisking the ingredients together. Season with salt and pepper and whisk to combine.

For the Salad

  • In a large bowl, layer the arugula with the fennel and tomatoes. Drizzle some of the dressing over this salad base.
  • On top of the dressed greens, sprinkle on the microgreens, parsley, and pine nuts. Season the entire salad with a pinch of salt and some cracks of fresh pepper.
  • Enjoy!