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Fennel and Gorgonzola Salad in a white salad bowl

Fennel and Gorgonzola Salad

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Fennel and Gorgonzola Salad in a white salad bowl


Fennel and Gorgonzola Salad

When I was in Iowa last month, my three sisters also were in town for a visit. My sister, Mary, who resides in Seattle, raved about a unique and delicious Fennel and Gorgonzola Salad. We had to give it a try!

She also makes a version replacing half the fennel with fresh pears in the fall. I was dubious as I find the sharp anise flavor of fresh fennel a bit off-putting. But a simple lemon vinaigrette mellowed the intensity to perfection…it was incredible.

Fennel and Gorgonzola Salad in a white salad bowl in a serving bowl with a fennel frond

Of course, when you’re making dinner with 4 gabbing siblings in the kitchen, exact amounts of ingredients aren’t exactly calculated. I think there may have been some wine involved, too. When I made my vinaigrette with equal parts olive oil and lemon juice, I found it a bit too tart, so just drizzled a little more olive oil over the salad. These are just guidelines…adjust the quantities according to your taste. Adding walnuts would be great for some crunch or even craisins for an additional texture and a pop of color would be lovely as well. We also grilled Steak de Burgo, a traditional Iowa recipe for beef tenderloin steaks topped with garlic butter and herbs. Our dad enjoyed every morsel.

Me and my sisters in our childhood home
Fennel and Gorgonzola Salad in a white salad bowl

The Recipe: Fennel and Gorgonzola Salad

An unusual salad featuring fresh fennel, blue cheese and a simple lemon dressing

Prep Time 10 minutes
Total Time 10 minutes
Yield 6 servings


  • 2 heads fennel, sliced very thinly
  • 2 green onions, sliced
  • 6 ounces crumbled Gorgonzola cheese
  • 1/2 + lemon, juiced
  • 1 1/2 tablespoons extra virgin olive oil, just slightly more than the quantity of lemon juice
  • Coarse sea salt, to taste
  • Spring salad greens, optional


  1. Combine fennel, onions and Gorgonzola. Mix lemon juice and olive oil and add to salad. Toss, and adjust dressing as needed. Sprinkled with coarse sea salt to serve.
  2. You may add spring mix to extend salad.

Yield: 4-6 servings

Total time: 15 minutes

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 146Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 21mgSodium: 444mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 7g


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33 comments on “Fennel and Gorgonzola Salad”

  1. Recipes like this that are just a guideline are my favorite. It’s all about what you like! Fennel has been sounding really good lately, but I haven’t been sure what to do with it – until now 🙂

  2. Such a sweet looking picture. I am glad you all got together and had fun.
    The salad does look good with gorgonzola, good combo.
    I wish I incorporated fennel more but whenever I do , I enjoy it. In fact I soak fennel for 10 minutes in water and then add it to my salad, it works well too.

  3. I love fennel!! Thanks for the recipe! Perfect for summer!

  4. Fennel! Why do I always forget about that?! This sounds crazy good!

  5. I’ve never thrown fresh fennel in a salad before, sounds really nice with the gorgonzola, looks like you ladies had a great time! 🙂

  6. Aww… nice to see your sisters. I bet there was some wine and gabbing going on… I love cooking with my family.

  7. What a fresh and tasty looking salad! I didn’t always like fennel either but it has really grown on me in the last year or so and I really adore it in salads. Love the Gorgonzola in here, everything sounds wonderful:)

  8. I have never tried fresh fennel, I love the dried version which we use frequently in Indian cooking, but somehow I have always felt that I would not like the fresh one. After reading this recipe I am tempted to try! 🙂

  9. I still haven’t had fresh fennel… Another thing for my list of must tries! Bet you all had a great visit:@)

  10. I love gorgonzola on salads! This looks so fresh and adding pears sounds equally delicious.

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