Apple-Fennel Salad with Walnuts

Photo: Annabelle Breakey; Styling: Dan Becker

Yield: Serves 12 (serving size: about 1 cup)
Recipe from Sunset

More From Sunset

Recipe Time

Prep Time:

Nutritional Information

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

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Apple-Fennel Salad with Walnuts Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy