Salads Vegetarian

Deconstructed Fennel + Feta Salad

deconstructed-fennel-feta-salad-lilas-kitchen

Did you know these 3 health benefits of eating fennel? It’s a very low-calorie vegetable, contains noteworthy essential oils and has very good levels of heart-friendly electrolytes such as potassium. Potassium is an important electrolyte as it can help reduce blood pressure. For these lovely qualities, fennel is usedΒ for both culinary and medicinal purposes. Simply incredible! This deconstructed fennel and feta cheese salad with toasted walnuts and dried cranberries is divine. In addition it takes literally minutes to put together, making it the perfect option for a quick and easy week night salad.

The main show stopper ingredient in this dish is fennel, obviously πŸ™‚ The lovely fall vegetable is delicate, sweetly flavored and holds a wonderful crunch. This light salad would pair nicely with mostly any main course dish. The flavor combo of theΒ tangy cranberries, toasted walnuts with feta and zesty red wine vinegar is absolutely delightful. Give it a try and post a pic of your creation on the Lila’s Kitchen Facebook page, I would love to see your fabulous work!

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-2 fresh fennel bulbs, thinly sliced

-2 handfuls toasted walnuts, roughly chopped

-2 handfuls dried cranberries

-4 tablespoons crumbled feta cheese

-4 teaspoons red wine vinegar

-drizzle of extra virgin olive oil

-salt & freshly cracked pepper to taste

*I like to use all organic, GMO free produce & ingredients*


Begin with toasting your walnuts. In a small pan place your walnuts, turn the heat to medium low. Allow the nuts to toast for a few minutes, until slightly dark brown on each side. When done, remove from heat and set aside to cool.

Now, let’s go ahead and prep our fennel. On a cutting board using a knife, remove the root side(just a sliver off the end) and leafyΒ tops of your fennel bulbs. I like to use a veggie slicer although a knife works just as well when prepping fennel. Create thin slices of fennel, working all the way to the top of the bulb where the stocks start to grow. Place your fennel slices onto a plate or into a bowl.

Top on your feta cheese, dried cranberries and toasted walnuts. I like to give my walnuts a rough chop before adding them to the salad as well. Drizzle on your red wine vinegar, extra virgin olive oil along with your salt & freshly cracked pepper to taste. Voila!

Serves: 2

Prep Time: 10 minutes

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