Roasted Fennel & Potato Arugula Salad

Arugula, roasted fennel and potatoes tossed with a simple vinaigrette make for a wonderful earthy salad. I got the idea for this salad when I was making my Roasted potato, fennel and arugula soup.  This combination was so good together that I thought I’d try the same combo in a salad. I mean what’s not to like with garlicky roasted potatoes and fennel?  Toss in peppery arugula and feta cheese and a simple vinaigrette, and what you have is a delicious salad perfect for lunch or dinner. Give it a try!


Roasted Fennel & Potato Salad with Arugula 


  • 10 small Yukon gold potatoes cut into small chunks
  • 2 large fennel bulbs fronds removed and bulb cut into slices
  • 4-6 garlic cloves finely chopped
  • 2 tbsp olive oil
  • Salt and pepper
  • 4-6 cups arugula leaves
  • Juice of 1 lemon
  • Simple vinaigrette


  • Make simple vinaigrette and set aside.
  • Preheat oven to 375 degrees.  Place the slices of fennel, potatoes and garlic on a baking sheet. Drizzle with 2 tbsp olive oil, sprinkle salt and pepper and toss around. Place in oven for 30-40 minutes until the vegetables are tender – tossing around at the halfway mark. Remove from oven and set aside.



  • When ready to serve salad, toss the roasted vegetables with fresh arugula leaves and a simple vinaigrette. Taste for salt and adjust accordingly.
  • Arugula, fennel and potato salad is ready.


Cook’s Notes: if you like the combination of arugula, roasted fennel and potatoes, give this soup a try Roasted potato, fennel and arugula soup.


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