Five-Ingredient Simple Fall Salad
This Five-Ingredient Simple Fall Salad recipe 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.
Looking for more fall recipes? Try my Marry Me Meatloaf with Mushroom Gravy, One Skillet Crispy Tuscan Chicken, Roasted Butternut Squash Brussel Sprouts Salad.
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, water, chopped chives, fresh squeezed lemon juice, onion powder, garlic powder, kosher salt and black pepper. Mix well. For thinner dressing add more water.
How to Make Five-Ingredient Simple Fall Salad
Make the Dressing
Combine 0% Greek yogurt, Dijon mustard, mayonnaise, water, chopped chives, fresh squeezed lemon juice, onion powder, garlic powder, kosher salt and black pepper. Mix well. For thinner dressing add more 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 kosher 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 or Peach and Tomato Salad Recipe.
Frequently Asked Questions
The seasonal produce in this salad make it perfect for fall. Shaved carrots, fennel and peppery arugula taste great together. Topped with grated parmesan and crushed pistachios this simple fall salad is delicious.
Yes! You could use spinach or mixed greens instead.
It’s a hard cheese with a salty / nutty flavor. It pairs nicely with a variety of ingredients.
Additional Salad Recipes
Five-Ingredient Simple Fall Salad
Equipment
- 1 mandoline fennel
- 1 vegetable peeler carrots
- 1 large mixing bowl salad
- 1 small mixing bowl dressing
- 1 salad spinner argula
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 kosher salt, to season
- pinch black pepper, to season
Yogurt Ranch Dressing
- ½ cup 0% Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons chives, freshly chopped
- 2 tablespoons water
- 1 teaspoon lemon juice, fresh squeezed
- ½ teaspoon Dijon mustard
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- pinch kosher salt, to taste
- ¼ teaspoon black pepper
Instructions
How to Make Five-Ingredient Simple Fall Salad
Make the Dressing
- Combine 0% Greek yogurt, Dijon mustard, mayonnaise, water, chopped chives, fresh squeezed lemon juice, onion powder, garlic powder, kosher salt and black pepper. Mix well. For thinner dressing add more 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 kosher 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.
