Garden Fresh Asparagus Fennel Spinach Salad

Delight in the vibrant flavors of spring with this exquisite Spinach, Asparagus & Fennel Salad, beautifully complemented by a luscious Creamy Tarragon Dressing. Whether served as an elegant starter to a lavish dinner or enjoyed as a wholesome main course for lunch or brunch, this refreshing salad is a celebration of fresh, seasonal ingredients.

This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.

Embrace the freshness of the season with a salad that’s as delightful to look at as it is to eat. This bright, lively, and incredibly flavorful salad is a perfect medley of springtime favorites. The subtly grassy notes of crisp asparagus marry wonderfully with tender baby spinach, while the delicate anise flavor of shaved fennel adds an unexpected layer of sophisticated taste. What truly elevates this dish is the homemade creamy tarragon dressing, whose distinctive herbal notes tie all the ingredients together in perfect harmony. Beyond its exquisite taste, one of the best features of this salad is its make-ahead potential. You can easily prepare the greens and the dressing in advance, then simply assemble everything just before serving, making it ideal for entertaining or busy weeknights.

Why This Spinach, Asparagus & Fennel Salad Will Be Your New Favorite

• A Burst of Fresh Flavors: Every bite offers a refreshing crunch and a delightful blend of textures and tastes. The earthiness of spinach, the crispness of asparagus, and the aromatic sweetness of fennel create a complex yet harmonious profile that’s truly irresistible.
• Surprisingly Simple to Prepare: Despite its gourmet appeal, this salad is incredibly straightforward to make. With just a few simple steps, you can create a restaurant-quality dish in your own kitchen.
• Wholesome & Nutritious: Packed with vitamins, minerals, and fiber from an abundance of fresh vegetables, this salad is a guilt-free indulgence. It’s a fantastic way to incorporate more greens into your diet.
• Vibrant and Visually Appealing: The varying shades of green from the spinach and asparagus, contrasted with the pale, delicate fennel, make this salad a stunning centerpiece on any table. It’s proof that healthy food can also be beautiful.
• Easy to Prep Ahead of Time: Save precious time by prepping the vegetables and dressing a day or two in advance. This makes assembly a breeze, perfect for quick meals or stress-free entertaining.

Key Ingredients for a Sensational Spinach, Asparagus & Fennel Salad

Creating an outstanding salad begins with selecting the finest ingredients. Here’s what you’ll need to bring this recipe to life:

• Baby Spinach: Opt for fresh, vibrant baby spinach. Its tender leaves and mild flavor provide an excellent base for this salad. Always give it a good wash and spin dry, even if it comes pre-washed, to ensure maximum freshness and no excess water.
• Asparagus: The star of spring, fresh asparagus is crucial. Look for firm, bright green spears with tightly closed tips. Avoid any that appear limp or dry. Fresh asparagus offers a distinct, slightly grassy flavor and a delightful crunch when properly blanched.
• Fennel: This unique bulb vegetable offers a delicate, subtly sweet anise flavor and a wonderful crisp texture. Choose fennel bulbs that are firm, white, and free of blemishes, with fresh green fronds attached. The fronds can even be used as a garnish!

For the Creamy Tarragon Dressing:

The dressing is truly what elevates this salad, bringing all the flavors together with a creamy, herbaceous zing.

• Olive Oil: Use a high-quality extra virgin olive oil. Its rich, fruity notes will form the foundation of your dressing, adding a silky texture and robust flavor.
• Mayonnaise: This provides the creamy body of the dressing. For a vegan option, simply swap in your favorite plant-based mayonnaise.
• White Wine Vinegar: A touch of acidity is essential to balance the richness of the mayonnaise and brighten the overall flavor profile of the dressing. White wine vinegar offers a crisp, clean tang.
• Dried Tarragon: While fresh tarragon is lovely, dried tarragon often has a more concentrated, potent flavor, which is exactly what you want for a punchy dressing. Its distinct licorice-like aroma is truly unique.
• Dried Chives: These add a subtle oniony flavor without the sharpness of raw onion, complementing the tarragon beautifully.
• Garlic Powder: For a hint of savory depth that rounds out the dressing without overpowering it.
• Shallot: Finely diced shallots offer a milder, sweeter onion flavor than regular onions, making them perfect for raw dressings. If unavailable, a very finely minced sweet onion can be substituted.
• Salt and Pepper: Essential for seasoning, allowing the flavors to truly pop. Adjust to your personal preference.

How To Make This Easy Spinach, Asparagus & Fennel Salad

Crafting this elegant salad is simpler than you might think. Follow these straightforward steps for a fresh and flavorful dish.

1. Prepare the Fennel: Begin by carefully trimming the stems from the fennel bulb, reserving the delicate fronds for garnish if desired. Remove any tough outer layers. Using a mandolin or a very sharp knife, shave the fennel bulb into paper-thin strips. This thinness is key to its delicate texture and flavor in the salad. Place the shaved fennel on a few layers of paper towel, sprinkle lightly with salt, and let it sit for about 10-15 minutes. This step draws out excess moisture, concentrating the fennel’s flavor and making it even more tender-crisp.
2. Blanch the Asparagus: Wash the asparagus spears thoroughly. Snap off the woody ends by holding each spear at both ends and bending until it naturally breaks – the asparagus will break at its tender point. Cut the trimmed asparagus into 1-inch pieces. Bring a pot of salted water to a rolling boil. Add the asparagus pieces and blanch for exactly 1 minute. This brief cooking time ensures they remain crisp-tender and retain their vibrant green color. Immediately drain the asparagus and plunge it into an ice bath (a bowl of ice water). This stops the cooking process and locks in the color and texture. Once thoroughly chilled, drain well and set aside.
3. Whisk the Dressing: While the asparagus chills, prepare your dressing. Finely chop the shallot until it’s very minced. In a jar with a tight-fitting lid, combine the extra virgin olive oil, mayonnaise, white wine vinegar, finely chopped shallots, dried tarragon, dried chives, garlic powder, and a generous pinch of salt and pepper. Secure the lid and shake vigorously until all ingredients are well combined and emulsified into a creamy, smooth dressing. Alternatively, you can whisk all ingredients together in a bowl until smooth. Taste and adjust seasoning as needed.
4. Assemble the Salad (Layered Style): For an elegant presentation, arrange a generous bed of fresh baby spinach leaves on individual serving plates. Artfully scatter the thinly shaved fennel slices and chilled asparagus pieces over the spinach. Drizzle a generous amount of the creamy tarragon dressing over the salad. Serve immediately and enjoy!
5. Assemble the Salad (Tossed Style): For a more casual approach, combine the baby spinach, shaved fennel, and chilled asparagus in a large mixing bowl. Pour some of the creamy tarragon dressing over the vegetables. Toss gently until all ingredients are evenly coated. You can always add more dressing to taste if you prefer a richer salad. Serve and dig in!

Recommended Delights for Your Table

Chef Jenn’s Secrets for Salad Success

Even a simple salad can benefit from a few expert tips to ensure it turns out perfectly every time:

• Always Wash Your Greens: Even bagged baby spinach should get a thorough wash and a good spin in a salad spinner. This removes any lingering grit and ensures the dressing adheres better to clean, dry leaves.
• Maximize Make-Ahead Convenience: The asparagus can be blanched and chilled up to 2-3 days in advance, stored in an airtight container in the refrigerator. The tarragon dressing can also be prepared 3-4 days ahead and stored in a sealed jar in the fridge. Give the dressing a good shake or whisk before serving, as it may separate slightly.
• Embrace Dried Tarragon: For this dressing, dried tarragon often offers a more potent and consistent flavor compared to fresh. Its concentrated anise notes really shine through and give the dressing its signature taste. If using fresh, you may need to use a larger quantity and finely chop it.
• Presentation Matters: For an extra touch of elegance, sprinkle some fresh lemon zest over the assembled salad just before serving. The bright yellow zest provides a beautiful contrast and an extra pop of citrus aroma.
• Perfect Asparagus Every Time: Avoid overcooking your asparagus. The goal is crisp-tender, not mushy. The 1-minute blanching followed by an ice bath is key. For more detailed tips, learn how to cook asparagus like a pro!
• Seasoning is Key: Don’t forget to taste your dressing before adding it to the salad. Adjust salt and pepper as needed to ensure it perfectly complements the fresh vegetables.

Perfect Pairings: What To Serve With This Spinach, Asparagus & Fennel Salad

This versatile salad can easily stand alone as a light and satisfying meal, yielding two generous entree-sized portions. However, it also makes an exceptional side dish that complements a wide array of main courses. Its fresh, bright flavors cut through rich meats and balance heartier meals beautifully.

• Hearty Meats: The refreshing elements of this salad pair wonderfully with rich, savory dishes. Consider serving it alongside a succulent smoked beef tenderloin, tender braised short ribs, or a flavorful Mediterranean chicken bake. The salad provides a much-needed lightness and textural contrast.
• Seafood Delights: For a sophisticated and light meal, this salad is magnificent with seafood. A delicate hamachi crudo would be an exquisite pairing, allowing the fresh flavors of both dishes to shine. Grilled fish, seared scallops, or baked salmon would also be fantastic choices.
• Casual Gatherings: Don’t reserve this salad just for fancy occasions! It’s equally at home at a backyard barbecue alongside grilled chicken or burgers, or as part of a casual brunch spread.

Creative Twists: Elevating Your Salad

While this is already one of the best spinach salads you’ll encounter, it’s also highly customizable. Feel free to jazz it up with a few of these delightful ideas to suit your taste or what you have on hand:

• Add Creamy Cheese: Crumble some salty feta cheese or tangy goat cheese over the top. The creamy, briny notes of the cheese add a wonderful layer of flavor and texture that complements the fresh vegetables beautifully.
• Toasted Nuts for Crunch: For added texture and a nutty flavor, sprinkle toasted slivered almonds, walnuts, or pecans over your salad. Briefly toasting them in a dry pan brings out their essential oils and enhances their crunch.
• Protein Power-Up: Transform this side salad into a complete meal by topping it with grilled shrimp, pan-seared chicken breast, or even crispy baked tofu. These additions make it more substantial without sacrificing its fresh appeal.
• Citrus Boost: A squeeze of fresh lemon juice over the finished salad, beyond just zest, can brighten all the flavors even further.
• Herbaceous Additions: Consider adding other fresh herbs like dill or parsley to the dressing or as a garnish for an extra layer of aroma.

Dietary Adaptations: Enjoying Your Salad, Your Way

This salad is naturally healthy and versatile, making it easy to adapt to various dietary preferences.

• How To Make this Spinach Salad Vegan: The only non-vegan ingredient in this recipe is traditional mayonnaise. Simply substitute it with your favorite high-quality vegan mayonnaise, and your spinach, asparagus, and fennel salad instantly becomes a delicious and satisfying vegan meal.
• Is this Spinach Salad Keto-Friendly?: Absolutely! With its low carbohydrate count and healthy fats from the olive oil and mayonnaise (if using a keto-friendly brand), this salad is an excellent choice for those following a ketogenic or low-carb diet. For a complete keto meal, consider adding a protein source like grilled chicken or shrimp.

Frequently Asked Questions About This Salad

Here are answers to some common questions about this vibrant and healthy salad:

---

Print
Pin

5 from 10 votes

Spinach, Asparagus & Fennel Salad with Creamy Tarragon Dressing

Bright, fresh flavors and a creamy, tangy dressing transform this bowl of greens into a spectacular salad. Serve it as two entree-sized dishes, or four starters.

Course
Salad, Side Dish

Cuisine
American

Keyword
asparagus, asparagus salad, easy salad, fennel, salad, spinach, spinach salad, spinach, asparagus, fennel salad, vegan salad, vegetarian

Prep Time

15
minutes

Total Time

15
minutes

Servings

4
servings

Calories

211
kcal

Ingredients

• 6 cup baby spinach
• 1 bulb fennel
• 8 ounces asparagus

For the dressing:

• 1/3 cup extra virgin olive oil
• 2 tablespoons 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. This helps to drain some of the moisture from the fennel, enhancing its crispness.
• Trim the asparagus and cut into 1-inch pieces. Bring a salted pot of water to a boil, then blanch the asparagus for 1 minute. Immediately drain the asparagus and chill it in an ice bath to stop the cooking and preserve its vibrant color. Drain again and set aside once completely cold.
• Meanwhile, make the dressing. Finely chop the shallot. Place all dressing ingredients (olive oil, mayonnaise, white wine vinegar, finely chopped shallots, dried tarragon, dried chives, garlic powder, salt, and pepper) into a jar with a tightly fitting lid and shake vigorously to emulsify everything. Alternatively, whisk them together in a bowl until smooth.
• To assemble the salad, arrange a generous bed of spinach on a plate. Top with artfully arranged fennel slices and chilled asparagus. Drizzle generously with the creamy tarragon dressing and serve immediately.
• Alternatively, you can toss the spinach, fennel, and asparagus in a large bowl with some of the dressing (starting with a smaller amount and adding more to taste if desired). Serve this tossed version for a more casual presentation.

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. Store separately in airtight containers in the fridge.
• Dried tarragon has a much better flavor than fresh tarragon in this dressing. It is more concentrated, which provides the desired robust herbal notes.
• Top the salad with some lemon zest for a pretty presentation and a brighter aroma.
• Learn how to cook asparagus like a pro! for perfectly crisp-tender results every time.

Nutrition

Serving:
2
cups

|

Calories:
211
kcal

|

Carbohydrates:
10
g

|

Protein:
4
g

|

Fat:
19
g

|

Saturated Fat:
3
g

|

Polyunsaturated Fat:
2
g

|

Monounsaturated Fat:
13
g

|

Cholesterol:
1
mg

|

Sodium:
73
mg

|

Potassium:
656
mg

|

Fiber:
4
g

|

Sugar:
2
g

|

Vitamin A:
5158
IU

|

Vitamin C:
27
mg

|

Calcium:
97
mg

|

Iron:
3
mg

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.

Discover More Delicious Recipes

Looking for more easy and flavorful recipes to expand your culinary repertoire? Explore some of our other popular dishes:

• Sous Vide Sausage
• Smoked Tri Tip
• Smoked Brussels Sprouts with Bacon
• Smoked Salsa