Winter Italian Chopped Salad with Fennel

gluten freevegetarian
Winter Italian Chopped Salad with Fennel

This seasonal spin on the Italian chopped salad includes fennel for a wintery flavor. This easy vegetarian and gluten free salad comes together in one bowl and is packed with veggies, protein, and crunch.

Winter Italian Chopped Salad with Fennel

Winter Italian Chopped Salad with Fennel

Just because it’s cold outside, doesn’t mean it’s time to stop eating salads. Salads are a healthy meal option year-round and when you pack it with all of these crunchy veggies, cheese, chickpeas, and the dressing, you’ll be satiated. Chickpeas give this salad a healthy vegetarian protein, but if you wanted to serve this to meat lovers, use some mortadella or even salami.

If you’ve tried my Italian Zucchini Pasta Salad, then you know I can make a big bowl of veggies taste delicious. Here, we’re spiralizing the carrots for a heartier consistency and extra crunch. This is one of those salads you’re happy to find at a pizza joint or an Italian restaurant – just something lighter to enjoy as a starter, a side, or a main course.

Winter Italian Chopped Salad with Fennel

Fennel is the star here, with an anise-like flavor reminiscent of wintertime. Fennel is an excellent source of Vitamin C and dietary fiber, so it helps boost your immune system and keep you fuller, longer.

If you want to swap in the romaine lettuce for a more nutritionally dense green try kale or even finely chopped chard! I went with the classic Italian greens mix, here.

Winter Italian Chopped Salad with Fennel

The dressing is simple and easy to make, just 3 ingredients whisked together in the bottom of a mixing bowl. Then, you toss together the rest of the ingredients and there you have it, an easy salad to enjoy all winter long and take to all of your potlucks, office parties, and other occasions where you’re tasked to bring something!

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Nutritional Information & Recipe

Winter Italian Chopped Salad with Fennel

Prep Time20 mins
Total Time20 mins

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 medium carrot peeled, Blade D, noodles trimmed
  • 3 cups sliced romaine hearts
  • 1 small fennel bulb halved and very thinly sliced
  • ½ cup coarsely chopped drained jarred hot peppers
  • ½ cup coarsely chopped drained jarred red bell peppers
  • ½ cup canned chickpeas drained and rinsed
  • ½ cup thinly sliced fresh basil
  • ¼ cup diced sliced provolone
  • salt and pepper

Instructions

  • In a large bowl, whisk together the oil, vinegar, and Dijon. Add the remaining ingredients, season with salt and pepper, and toss well to combine. Serve.

Notes

Inspired by Rachael Ray magazine.

Winter Italian Chopped Salad with Fennel

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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