Fennel & Date Chopped Salad

Fennel and Date Chopped Salad.jpg

I love playing with my food. Especially with my veggies. And salads must be my favorite way to get that done because looking back over my blog, it seems like I make a lot of salads! But really, can you go wrong with them? I think not!

This one was born out of the dates I’ve had sitting in my fridge for like a month. I hadn’t quite figured out what to do with them, and I really haven’t had the baking itch, so there they sat. Until today!

Paired with the tart cranberries, juicy pear and earthy fennel and arugula, the sweetness of the date was just perfect here. The sweet lemon vinaigrette tops it off and brings it all together!

Make this salad Phase 1 AIP friendly by leaving out the almonds!

Yield: 4

Fennel & Date Chopped Salad

A sweet, hearty take on the chopped salad!
prep time: 20 Mcook time: total time: 20 M


  • 2 cups spinach, chopped
  • 2 cups arugula, chopped
  • 3 green onions, sliced
  • 1 bulb fennel, thinly sliced
  • Fennel fronds for garnish
  • 1 Anjou pear, diced
  • 1/2 cup dried cranberries
  • 4 medjool dates, sliced
  • 1/2 cup slivered almonds (optional AIP reintroduction)
Sweet Lemon Vinaigrette
  • 3 tbsp lemon juice
  • 4 tbsp extra virgin olive oil
  • 1 tbsp coconut vinegar
  • 2 tbsp honey (optional: plus 1/2 tbsp)
  • 1/4 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder


How to cook Fennel & Date Chopped Salad

For the Salad
  1. Prepare all the salad ingredients and toss with 4 tbsp of sweet lemon vinaigrette.
  2. Garnish with fennel fronds upon serving by snipping them off of the stem with scissors.
For the Sweet Lemon Vinaigrette
  1. Combine all ingredients in a glass container with a lid (a mason jar works great) and shake vigorously until well combined.
Created using The Recipes Generator