Spinach and fennel salad with sun-dried tomatoes, charred artichokes, and white balsamic vinaigrette

by Bart van der Lee

This nutritious spinach and fennel salad is super simple and quick. The sun dried tomatoes and artichokes give it a great body and the vinaigrette is light and refreshing. A great side for fish dishes or as a flavour-packed lunch on its own.

Spinach and fennel salad

With charred artichokes and sun-dried tomatoes
Prep Time: 15 minutes
Course: Salad
Cuisine: Mediterranean
Keyword: healthy, quick
Servings: 2 people
Author: Bart van der Lee


For the salad

  • 125 gram baby spinach
  • 1 fennel
  • 100 gram sun-dried tomatoes
  • 100 gram charred artichokes

For the vinaigrette

  • 20 ml white balsamic
  • 40 ml olive oil
  • 1 pinch salt


  • Cut the fennel bulb in half and after slice the fennel in as thin as possible slices.
  • Wash the spinach and mix with the sliced fennel.
  • Add the sun-dried tomatoes and charred artichokes.
  • Mix the white balsamic vinegar with the olive oil and a pinch of salt and finish the salad with the vinaigrette.

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By Masterchef: The Professionals Finalist Bart van der Lee

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