Fennel Apple Salad
User Reviews
5.0
27 reviews
Excellent
Fennel Apple Salad
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This crisp Fennel Apple Salad is best enjoyed when apples are at their peak in the fall. With crunchy fennel, peppery arugula, and a tangy apple cider vinaigrette, it's a great combination of colors, flavors, and textures.
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Ingredients
For the apple cider vinaigrette (see note 1)
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper
For the salad:
- 4 cups arugula (see note 2)
- 2 small fennel bulbs trimmed and thinly sliced, (2 cups or 8 ounces, see note 3)
- 1 honeycrisp apple or other sweet apple, halved, cored, and sliced 1/4-inch thick (see note 4)
- 1 small red onion halved and thinly sliced
- 1 teaspoon minced fresh thyme
Instructions
- To make the vinaigrette, in a small bowl or in a jar with a tight-fitting lid, add olive oil, apple cider vinegar, granulated sugar, Dijon mustard, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Whisk or shake to combine.
- In a large bowl, add arugula, fennel, apple, red onion, and thyme. Drizzle with the vinaigrette and toss to combine.
Notes
- Apple cider vinaigrette: It's easy to make homemade apple cider vinaigrette, but it's fine to substitute your favorite ACV from the store, too.
- Arugula: The peppery notes of this leafy green play nicely with the tangy vinaigrette and sweet apple. If you can’t find or don’t love arugula, try spinach or baby kale instead.
- Fennel bulbs: To prepare the fennel bulbs, trim the stalks off the top (reserve any frilly fennel fronds for garnish on your salad if desired). Then, trim off the thick root end of the bulb. Remove any tough out layer, then slice the bulbs as thinly as possible (a mandoline is helpful for paper-thin slices).
- Apples: Honeycrisp apples are my go-to for this salad, but feel free to tailor your choice to your flavor preference. For sweeter results, you could also consider Fuji, Golden or Red Delicious, or Cortland. For more tartness, try Braeburn, McIntosh, Jonathan, or Pink Lady.
- Yield: This recipe makes about 8 cups salad, enough for 4 servings, 2 cups each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
2 cups
Calories
30kcal
(2%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
0.2g
(0%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.04g
Sodium
29mg
(1%)
Potassium
294mg
(8%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
534IU
(11%)
Vitamin C
10mg
(11%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings (2 cups each)
Amount Per Serving
Calories 30 kcal
% Daily Value*
| Serving | 2 cups | |
| Calories | 30kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.04g | 0% |
| Sodium | 29mg | 1% |
| Potassium | 294mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 534IU | 11% |
| Vitamin C | 10mg | 11% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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