Five-Ingredient Simple Fall Salad
This five-ingredient simple fall salad is a copycat version of a delicious salad I enjoyed when out to eat the other night. It was made from simple seasonal ingredients and lightly dressing in homemade ranch dressing. I was blown away by how flavorful this combination was and knew I would have to recreate it for you all to try. To keep things Healthyish, I used my homemade yogurt ranch, which tasted incredible with this salad recipe. Let me know if you give this dish a try!
This salad is loaded with peppery arugula, thinly sliced fennel, thinly sliced earthy carrots, crushed pistachios, and freshly grated salty parmesan cheese. This simple combination is shockingly delicious! Be sure to use the feathery fennel fronds as garnish. You’ll also want to top each salad with extra crushed pistachios and a few shaves of grated cheese.
Ingredients Needed for Five-Ingredient Simple Fall Salad
Vegetables- You’ll need fresh peppery arugula, thinly shaved carrots, and thinly shaved fresh fennel bulb for this recipe. Use a mandoline slicer to slice the fennel bulb which will keep it uniform and thin. To slice the carrots, use a vegetable peeler. Be sure to reserve some of the fennel fronds as garnish.
Toppings – This recipe calls for crushed pistachios and freshly grated parmesan cheese. The pistachios add a crunchy texture and nutty flavor that’s hard to resist. Plus, the freshly grated salty cheese really takes this dish to the next level.
Dressing- Combine 0% Greek yogurt, Dijon mustard, mayonnaise, warm water, chopped chives, fresh squeezed lemon juice, onion powder, garlic powder, salt and black pepper. Mix well. For thinner dressing add more warm water.
How to Make Five-Ingredient Simple Fall Salad
Make the Dressing
Combine 0% Greek yogurt, Dijon mustard, mayonnaise, warm water, chopped chives, fresh squeezed lemon juice, onion powder, garlic powder, salt and black pepper. Mix well. For thinner dressing add more warm water. Cover and refrigerate until ready to use.
Prepare the Vegetables
Wash and dry the arugula, fennel and carrots. Peel the carrots and shave them thin with a vegetable peeler. Next, cut the fennel stocks off at the bulb. Save a few of the fronds, and thinly slice the fennel bulb using the mandoline slicer.
Assemble the Salad
Add arugula, thinly sliced fennel, thinly sliced carrots, crushed pistachios and freshly grated parmesan cheese into a large mixing bowl. Season with a pinch of salt and black pepper. Toss until well combined. Add some salad to a plate and top with extra crushed pistachios, fennel fronds, and a drizzle of yogurt ranch. Serve and enjoy.
Storage
Store any undressed salad in an airtight container in the refrigerator for two to three days. Extra dressing can be stored in a separate airtight container and stored in the refrigerator for three to four days. Looking for more recipes? Try my Superfood Salad.
Five-Ingredient Simple Fall Salad
Ingredients
Simple Salad
- 3-4 ounces arugula
- 2 medium carrots, peeled, shaved into ribbons
- 1 medium bulb fennel, shaved thin, remove stalks and save fronds
- ¼ cup pistachios, crushed
- 2 tablespoons parmesan cheese, freshly grated
- pinch salt
- pinch black pepper
Yogurt Ranch Dressing
- ½ cup 0% Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons chives, freshly chopped
- 2 tablespoons warm water
- 1 teaspoon lemon juice, fresh squeezed
- ½ teaspoon Dijon mustard
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- pinch salt to taste
- ¼ teaspoon black pepper
Equipment
- 1 mandoline fennel
- 1 vegetable peeler carrots
- 1 large mixing bowl salad
- 1 small mixing bowl dressing
- 1 salad spinner argula
Instructions
How to Make Five-Ingredient Simple Fall Salad
Make the Dressing
- Combine 0% Greek yogurt, Dijon mustard, mayonnaise, warm water, chopped chives, fresh squeezed lemon juice, onion powder, garlic powder, salt and black pepper. Mix well. For thinner dressing add more warm water. Cover and refrigerate until ready to use.
Prepare the Vegetables
- Wash and dry the arugula, fennel and carrots. Peel the carrots and shave them thin with a vegetable peeler. Next, cut the fennel stocks off at the bulb. Save a few of the fronds, and thinly slice the fennel bulb using the mandoline slicer.
Assemble the Salad
- Add arugula, thinly sliced fennel, thinly sliced carrots, crushed pistachios and freshly grated parmesan cheese into a large mixing bowl. Toss until well combined. Season with a pinch of salt and black pepper. Add some salad to a plate and top with extra crushed pistachios, fennel fronds, and a drizzle of yogurt ranch. Serve and enjoy.
