Really delicious and worth the hassle of trying to find fennel in Colorado. Yes, we are really that backward in the culinary sense. Be sure to slice the fennel as thin as possible. I was short of time and so used a bottled light raspberry vinaigrette and it was still fabulous. Ran out, bought another fennel bulb tonight (now that I know where to get them!) and made it again, adding shallots to the vinaigrette. One of the new favorite salads at our house.
Apple-Fennel Salad with Walnuts
Photo: Annabelle Breakey; Styling: Dan Becker
Yield: Serves 12 (serving size: about 1 cup)
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Amount per serving
- Calories: 100
- Calories from fat: 63%
- Protein: 1.7g
- Fat: 7.2g
- Saturated fat: 0.6g
- Carbohydrate: 9.3g
- Fiber: 2.1g
- Sodium: 95mg
- Cholesterol: 0.0mg
- 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
- 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.
- *We like La Tourangelle brand, sold at well-stocked grocery stores.
- Note: Nutritional analysis is per serving.
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