Fennel and Apple Salad with Cider Vinaigrette
Crisp, refreshing, and bursting with seasonal flavor, this Fennel and Apple Salad with Cider Vinaigrette is a vibrant addition to any meal. Thinly sliced fennel and sweet-tart apples, such as Granny Smith or Honeycrisp, create a crisp base that is perfectly complemented by mixed greens, toasty walnuts, and delicate shavings of Parmesan cheese. A tangy cider vinaigrette, made with apple cider vinegar, Dijon mustard, and a touch of honey, ties everything together with a delightful balance of sweet and savory. Ideal as a light lunch or an elegant starter, this salad celebrates the best of autumn’s bounty while requiring just 20 minutes to prepare. Whether you're hosting a dinner party or craving a wholesome side, this recipe is sure to impress with its layered textures and refreshing flavors.
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Recipe Information
Ingredients
- 2 large Fennel bulb
- 2 medium Apple (e.g., Granny Smith or Honeycrisp)
- 2 tablespoons Lemon juice
- 6 cups Mixed salad greens
- 0.5 cup Walnuts
- 0.25 cup Parmesan cheese (shaved)
- 3 tablespoons Apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 0.25 cup Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Trim the stalks and fronds from the fennel bulbs, reserving some fronds for garnish. Slice the fennel bulbs very thinly using a sharp knife or a mandoline. Place the slices in a large bowl of cold water to keep them crisp.
Core the apples and thinly slice them (you can leave the peel on for extra color and texture). Toss the apple slices with lemon juice to prevent browning and set aside.
Toast the walnuts in a dry skillet over medium heat for about 3-5 minutes, stirring frequently, until fragrant and lightly browned. Remove from the heat and let them cool.
In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, salt, and black pepper. Slowly drizzle in the olive oil while whisking until the vinaigrette is well emulsified.
Drain the fennel slices and pat them dry with a clean kitchen towel. In a large salad bowl, combine the fennel, apple slices, and mixed salad greens.
Drizzle the cider vinaigrette over the salad and toss to coat evenly. Top the salad with the toasted walnuts, shaved Parmesan cheese, and reserved fennel fronds for garnish.
Serve immediately and enjoy the crisp, fresh flavors of this seasonal salad.
Nutrition Facts
Calories |
1496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.7 g | 136% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 34.9 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 2118 mg | 92% | |
| Total Carbohydrate | 125.8 g | 46% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 73.1 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 819 mg | 63% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 4006 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
