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Apple-Fennel Salad with Walnuts

Photo: Annabelle Breakey; Styling: Dan Becker
Prep time 15 mins
Yield Serves 12 (serving size: about 1 cup)

Ingredients

  • 1/4 cup chopped shallots
  • 1/4 cup unfiltered apple juice
  • 2 tablespoons apple cider vinegar
  • 2 1/2 tablespoons roasted walnut oil*
  • 1/2 teaspoon kosher salt
  • 5 ounces baby arugula (about 6 cups)
  • 2 Fuji apples, quartered, cored, and sliced thinly
  • 1 fennel bulb, halved and sliced thinly
  • 3/4 cup toasted walnut pieces

Nutrition Information

  • calories 100
  • caloriesfromfat 63 %
  • protein 1.7 g
  • fat 7.2 g
  • satfat 0.6 g
  • carbohydrate 9.3 g
  • fiber 2.1 g
  • sodium 95 mg
  • cholesterol 0.0 mg

How to Make It

  1. Whisk together shallots, juice, vinegar, oil, and salt in a large bowl. Add arugula, apples, and fennel, tossing gently to coat in dressing. Transfer salad to a serving bowl and top with walnuts.

  2. *We like La Tourangelle brand, sold at well-stocked grocery stores.

  3. Note: Nutritional analysis is per serving.