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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