Fennel Apple Salad with Tahini Dressing
User Reviews
5
Fennel Apple Salad with Tahini Dressing
Description
Fennel Apple Salad with Tahini Dressing starts with very thin slices of fennel bulbs and green apples, ensuring both ingredients provide a crisp, fresh bite. The fennel fronds add herbal notes and visual contrast. Toasted chopped walnuts contribute a crunchy texture and a toasty flavor, while pomegranate seeds add bursts of sweetness and color.
The dressing blends apple cider vinegar's acidity with creamy tahini, honey for sweetness, and salt, all emulsified with olive oil. This combination balances nutty, sweet, and tangy flavors that coat the salad ingredients evenly without overpowering their natural brightness.
The salad is light and refreshing, suitable for a side or appetizer that pairs well with a variety of dishes. The mixture of textures—from crunchy nuts to juicy pomegranate seeds and crisp produce—makes it pleasing to eat.
It is convenient to prepare in advance, with the dressing tossed and salad refrigerated up to 24 hours before serving. To preserve texture, walnuts and pomegranate seeds should be added just before serving. Thin slicing is key to an even texture and balanced flavors.
Ingredients
- 3 fennel bulb sliced thin
- 2 green apples cored and sliced thin
- 1/2 cup fennel frond chopped
- 1/4 cup olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons tahini
- 2 tablespoons honey (use date honey or agave to make it vegan)
- 3/4 teaspoon salt
- 1/2 cup walnuts toasted, chopped
- 1/4 cup pomegranate seeds
Instructions
- Prepare the fennel and apple slices, making sure to slice each very thin. To slice the fennel, slice the bulb from the stalks.
- Slice the bulb in half, top to bottom.
- Use a smaller knife to cut out the core from each half.
- Place the flat side of each half bulb on the cutting board. Slice downward to make thin strips.
- Remove fennel fronds from the stalks and chop them to make 1/2 cup of fronds. Remove any tough stems.
- For the apples, slice in half and use a melon scoop to remove the core - or you can use an apple corer for this step.
- Slice downward at a slight angle to create thin slices. You can also slice fennel and apple on a mandoline to a width of 2 mm (1/10 inch) if desired.
- In a blender combine apple cider vinegar, tahini, honey and salt. Blend ingredients on low, then increase blending speed to medium. Slowly drizzle in the olive oil to emulsify the dressing.
- Combine sliced fennel, sliced apples, and fennel fronds in a large bowl. Pour dressing over the fennel, apples and fronds and toss gently to combine.
- Garnish salad with toasted walnuts and pomegranate seeds. Taste and add additional salt to taste, if desired. Serve. This salad can be made ahead and tossed with dressing up to 24 hours prior to serving. If making ahead, reserve the pomegranates and walnuts to garnish just before serving.
Notes
- This salad can be prepared and dressed up to 24 hours in advance for convenience.
- Add walnuts and pomegranate seeds just before serving to keep them crunchy and fresh.
- Use a sharp chef's knife or mandoline for uniformly thin slices of fennel and apple.
- Serving size is about 1 1/8 cups per portion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 266mg | 11% |
| Potassium | 478mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 221IU | 4% |
| Vitamin C | 14mg | 16% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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