Fennel Apple and Gorgonzola Salad
Brighten up your table with this refreshing Fennel Apple and Gorgonzola Salad, a perfect blend of flavors and textures that will leave your taste buds craving more. Crisp, paper-thin slices of fennel and sweet-tart apples provide a crunchy base, while peppery arugula adds a vibrant green undertone. Creamy Gorgonzola cheese and toasted walnuts elevate the dish with a rich, nutty contrast, all tied together with a zesty homemade vinaigrette featuring lemon, Dijon mustard, and a hint of honey for balance. Ready in just 20 minutes, this salad is ideal for everything from light lunches to elegant dinner parties. Pair it with a glass of white wine for a sophisticated touch, and let this dish shine as either a standout side or a satisfying main course.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 large Fennel bulb
- 1 large Apple (e.g., Honeycrisp or Granny Smith)
- 100 grams Gorgonzola cheese
- 4 cups Arugula
- 60 grams Walnuts
- 3 tablespoons Extra-virgin olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Toast the walnuts in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until they are fragrant and lightly browned. Remove from heat and set aside to cool.
Trim the fennel bulb by removing the stalks and fronds (reserving a few fronds for garnish). Slice the fennel bulb in half lengthwise and use a mandoline or sharp knife to thinly slice it into paper-thin pieces.
Core the apple and thinly slice it. If desired, you can cut the slices into matchsticks for a different texture.
In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper to create the vinaigrette.
In a large serving bowl, combine the arugula, sliced fennel, and apple slices. Drizzle the vinaigrette over the salad and gently toss to coat all the ingredients.
Crumble the Gorgonzola cheese over the salad and scatter the toasted walnuts on top.
Garnish with a few fennel fronds, if desired, and serve immediately.
Nutrition Facts
Calories |
1394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.6 g | 144% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 28.9 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 2845 mg | 124% | |
| Total Carbohydrate | 79.7 g | 29% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 46.3 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 897 mg | 69% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2186 mg | 47% | |
*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.
