- Prep-time: / Ready In:
- Makes 10 cups
- Serving size: 2½ cups
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Slivered fresh fennel bulb is a crunchy complement to juicy stone fruits and a zesty lemon dressing. If you like, swap in peaches for the nectarines and red plums for the cherries. This fruit-forward salad is hearty enough to be served on its own or paired as a side dish with veggie burgers for the perfect summer BBQ menu.
Tip: To make this recipe gluten-free, opt for a gluten-free whole grain pasta, such as those made with brown rice, chickpeas, or lentils.
By Shelli McConnell,
Ingredients
- 3 cups dry whole grain rotini or bow-tie pasta (9 oz.)
- ½ cup no-salt-added canned chickpeas (garbanzo beans), rinsed and drained
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons pure maple syrup
- 1 teaspoon Dijon mustard
- 2 teaspoons poppy seeds
- 2 nectarines, halved, pitted, and thinly sliced
- 2 cups fresh sweet cherries (12 oz.), pitted and halved
- 1 small fennel bulb, halved, cored, and cut into thin slivers (1½ cups)
- 2 cups fresh baby arugula
- ¼ cup thinly sliced shallots
- Sea salt, to taste
Instructions
- Cook pasta according to package directions; drain. Run under cold water to cool; drain well.
- Meanwhile, for dressing, in a blender or small food processor combine the next five ingredients (through mustard). Cover and blend until smooth, adding water, 1 Tbsp. at a time, until drizzling consistency. Stir in poppy seeds.
- In a bowl combine pasta, fruits, fennel, arugula, and shallots; toss to combine. Drizzle with dressing; toss to coat. Season with salt.
Nutritional Information:
Per serving (2½ cups): 373 calories, 82 g carbohydrates, 14 g protein, 3 g total fat, 0 g saturated fat, 0 g cholesterol, 200 mg sodium, 13 g fiber, 26 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (8)
(5 from 9 votes)My daughter made this for me when she invited me over for dinner. It was totally delicious! I had to get the recipe so that no I can make it.
Is rich in flavors
As soon as I looked at the ingredient list I told her this isn’t a good idea, but she insisted to try it and it was awful. This salad is disgusting, me and my girlfriend made it in the spur of the moment and as soon as we took the first bite, we regretted it.
Disgusting? Rather rude of you.
Perhaps you substituted ingredients and are basing your comment off of that. If you follow the recipe as written, this salad is delicious!
Is it possible you are just not a fan of sweet and savory?
You must not like fruit or salads. Try it again in ten years when your tastes mature. You’d be surprised.
Love this mix! Refreshing, oh so pretty, and a change in salads. Thank you.