This raw vegan fennel salad recipe is light and crisp as well as very filling. The base of the salad is arugula, which of course has a ton of vitamins, minerals and antioxidants to keep your immune system strong. Did you know that arugula is also high in folic acid? That’s right all your pregnant moms-to-be…this salad would be wonderful for you and your baby while pregnant. The other all-star in this recipe is fennel, which acts as an excellent source of plant-based iron (aka non-heme iron). Pair it with a vitamin-c rich fruits to increase your iron absorption by up to 30%! You only need a bit of white balsamic vinegar for the dressing, which is a yummy addition, and just makes this dish shine.

This Raw Vegan Fennel Salad Recipe is:

  • plant-based meal
  • very filling
  • only requires one step to make
  • lots of different textures
  • a great idea for lunch or dinner

Raw Vegan Fennel Salad

Cory Warren
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Lunch/Dinner
Servings 4 servings


  • 2 cups arugula
  • 1 fennel bulb finely sliced or sliced by a mandolin
  • 1/4 cup sliced almonds
  • 2 cups canned white beans rinsed & drained
  • 2 tbsp white balsamic vinegar
  • salt & pepper to taste


  • In a large bowl, gently toss all of the salad ingredients together, then add salt and pepper to taste.
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