Fennel Apple Salad
User Reviews
5
Fennel Apple Salad
Description
This salad features thin slices of fennel bulb trimmed of coarse layers and tough ends, combined with peppery arugula leaves, tart-sweet apple slices (Honeycrisp is recommended for balance), and thinly sliced red onion. Fresh thyme adds an aromatic note. The dressing is an apple cider vinaigrette made with olive oil, apple cider vinegar, granulated sugar, Dijon mustard, salt, and freshly ground black pepper, whisked until combined.
The salad is tossed to lightly coat the ingredients with the vinaigrette, allowing the crisp textures of fennel, apple, and arugula to remain prominent. The mix of sweet, tart, spicy, and herbal elements refresh the palate, making the salad a suitable accompaniment to grilled or roasted dishes or as a light entrée.
Homemade vinaigrette is encouraged but can be substituted with a good quality store-bought version. Variations include swapping arugula for spinach or baby kale, or adapting apple variety based on desired sweetness or tartness.
Leftovers can be refrigerated for up to four days when stored covered, maintaining freshness.
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 freshly ground
- black pepper freshly ground
For the salad:
- 4 cups arugula (see note 2)
- 2 small fennel bulb 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 thyme minced fresh
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 can be made fresh or substituted with store-bought apple cider vinaigrette as preferred.
- Arugula adds peppery notes, but spinach or baby kale can be used as alternatives.
- Thinly slice fennel bulbs after trimming tough outer layers and removing root ends; mandoline slicer recommended for best thinness.
- Select apples to suit sweetness or tartness preferences; Honeycrisp recommended for balance.
- This recipe yields approximately 8 cups of salad, enough for four 2-cup servings.
- Store leftover salad covered in the refrigerator up to 4 days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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