Loaded with good-for-you greens and plenty of flavor, this Spinach, Asparagus & Fennel Salad with a delish tarragon dressing is the perfect starter to a decadent meal or enjoy this hearty salad on its own for lunch or brunch.
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This bright, fresh, and lively salad is loaded with springtime favorites. Grassy asparagus pairs nicely with the baby spinach, and the licorice notes in the fennel complement the tarragon in the dressing. The best part of this salad is that you can get the greens and dressing ready ahead of time and then assemble it before you’re ready to eat.
What you’ll love about this recipe
- It’s healthy and delicious!
- The dressing is bright and zippy
- Easy to prep ahead of time
What You Need To Make Spinach, Asparagus & Fennel Salad
- Baby spinach – Fresh.
- Asparagus – Use fresh, not frozen asparagus.
- Fennel
For the dressing:
- Olive oil – use the good stuff!
- Mayonnaise
- White wine vinegar
- Dried tarragon
- Dried chives
- Garlic powder
- Shallot – Or use sweet onion.
- Salt and pepper
How To Make This Easy Spinach Salad
For a full list of ingredients and instructions, please scroll down to the recipe at the end of this page.
- Cut the stems off the fennel – you just want the bulb. Peel off the outer layer, then use a mandolin or sharp knife to shave the fennel into thin strips. Sprinkle the fennel strips with salt and place them on a few layers of paper towel. You’re draining some of the moisture from the fennel.
- Trim the asparagus and cut them into 1-inch pieces. Bring a salted pot of water to a boil then blanch the asparagus for 1 minute. Drain the asparagus and chill it in an ice bath. Drain and set aside when cold.
- Meanwhile, make the dressing. Finely chop the shallot and place the ingredients into a jar with a tightly fitting lid and shake to emulsify everything. Alternatively, use a whisk and bowl to whisk it together.
- To assemble the salad, place a bed of spinach on a plate and top with artfully arranged fennel slices and chilled asparagus. Drizzle with the dressing and dig in!
- Alternatively, you can toss the spinach, fennel, and asparagus in a large bowl and dress the salad with some of the dressing (you can always add more later to taste) and serve it that way.
Recommended
Chef Jenn’s Tips
- Baby spinach is my first pick for this asparagus salad recipe. I always wash and spin dry even bagged baby spinach.
- The asparagus can be prepped a few days ahead, as can the dressing.
- Dried tarragon has a much better flavor than fresh tarragon. It is more concentrated which is what you want in this dressing.
- Top the salad with some lemon zest for a pretty presentation.
- Learn how to cook asparagus like a pro!
What To Serve With This Spinach, Asparagus & Fennel Salad
You can enjoy this salad as a main meal – it’ll make two entree-sized portions, or serve it as a side to smoked beef tenderloin, braised short ribs, or a Mediterranean chicken bake. I also like to keep things light, and this hamachi crudo is fabulous with this salad.
Variations
This is already one of the best spinach salads, but you can really jazz it up with a few of these ideas:
- Add crumbled feta or goat cheese to the top
- Add toasted nuts to the spinach salad
- Top your Spinach, Asparagus and Fennel salad with grilled shrimp
How To Make this Spinach Salad Vegan
The only non-vegan ingredient in this recipe is mayonnaise. Use your favorite vegan mayonnaise to make this spinach and asparagus salad vegan.
Frequently Asked Questions
Yes! Once you’ve got the spinach salad dressing finished, the rest is just a matter of preparing the asparagus and fennel and serving!
Yes, it is! There’s some fat – but good fats – in the dressing, but the rest is all low cal, low fat, high nutrition greens. This is also a keto spinach salad, and if you use a vegan mayonnaise, it is also a vegan spinach salad.
Totally! It’s got good fat and net carb macros; just add some protein for a full meal.
Spinach, Asparagus & Fennel Salad with Creamy Tarragon Dressing
Ingredients
- 6 cup baby spinach
- 1 bulb fennel
- 8 ounces asparagus
For the dressing:
- 1/3 cup extra virgin olive oil
- 2 tablepsoons mayonnaise
- 2 tablespoons white wine vinegar
- 2 tablespoons shallots finely diced
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried chives
- 1/4 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Cut the stems off the fennel – you just want the bulb. Peel off the outer layer, then use a mandolin or sharp knife to shave the fennel into thin strips. Sprinkle the fennel strips with salt and place them on a few layers of paper towel. You're draining some of the moisture from the fennel.
- Trim the asparaus and cut into 1-inch pieces. Bring a salted pot of water to a boil then blanch the asparagus for 1 minute. Drain the asparagus and chill it in an ice bath. Drain and set aside when cold.
- Meanwhile, make the dressing. Finely chop the shallot and place the ingredients into a jar with a tightly fitting lid and shake to emulsify everything. Alternatively, use a whisk and bowl to whisk it together.
- To assemble the salad, place a bed of spinach on a plate and top it with arfully arranged fennel slices and chilled asparagus. Drizzel with the dressing and dig in!
- Alternatively, you can toss the spinach, fennel, and asparagus in a large bowl and dress the salad with some of the dressing (you can always add more later to taste) and serve it that way.
Notes
Chef Jenn’s Tips
- Baby spinach is my first pick for this asparagus salad recipe. I always wash and spin dry even bagged baby spinach.
- The asparagus can be prepped a few days ahead, as can the dressing.
- Dried tarragon has a much better flavor than fresh tarragon. It is more concentrated which is what you want in this dressing.
- Top the salad with some lemon zest for a pretty presentation.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
