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Photo: Annabelle Breakey; Styling: Dan Becker Photo by: Photo: Annabelle Breakey; Styling: Dan Becker

Apple-Fennel Salad with Walnuts

Sunset NOVEMBER 2010

  • Yield: Serves 12 (serving size: about 1 cup)
  • Prep time:15 Minutes


  • 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.

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

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Apple-Fennel Salad with Walnuts recipe