Apple Fennel Salad

Name: Apple Fennel Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 large fennel bulb or 2 small bulbs (shaved); 1 large apple (shaved); 2 celery stalks (shaved); 1/4 small red onion (shaved); 2 ounces baby arugula; 1/2 cup toasted pecans ( roughly chopped ); 2 ounces Parmesan cheese (shaved); 1/4 cup extra virgin olive oil; 2 tablespoons apple cider vinegar; 1 tablespoon maple syrup; 1 teaspoon Dijon mustard; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

This apple fennel salad pairs crisp, thin-shaved fennel and apple with celery, arugula, toasted pecans, and shaved Parmesan, all tossed in a sweet-tangy maple Dijon vinaigrette. It's a fresh, crunchy side that comes together in 20 minutes and holds up in the fridge better than most leafy salads. Perfect for weeknight dinners, potlucks, or anywhere you need a make-ahead salad that won't wilt.

Prep20 min
Total20 min
Makes4 servings
Calories327

Ingredients

4 servings

1 large fennel bulb or 2 small bulbs (shaved)
1 large apple (shaved)
2 celery stalks (shaved)
1/4 small red onion  (shaved)
2 ounces baby arugula
1/2 cup toasted pecans (roughly chopped )
2 ounces Parmesan cheese (shaved)

For the maple Dijon vinaigrette:

1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Method

1
In a small bowl or jar, whisk together olive oil, vinegar, maple syrup, mustard, salt, and pepper until smooth.
2
If you have a mandoline, I highly recommend using it to slice fennel, apple, celery, and red onion. It makes prep much quicker and gives you beautifully thin slices. However, a sharp knife works just fine too.
3
Trim the fennel and thinly slice it. Core the apple and thinly slice it. Slice the celery into thin half-moons and thinly slice the red onion.
4
(Optional) Soak the sliced red onion in cold water for 10 minutes and drain well. This helps to mellow its sharp bite.
5
Combine all of the sliced vegetables and apple with arugula and toasted pecans in a large bowl. Drizzle the dressing over the salad and gently toss until coated.
6
Use a vegetable peeler to shave Parmesan over the top and serve.

Notes

To toast pecans, cook in a dry skillet over medium heat for 5 minutes, stirring occasionally, until fragrant. Let cool before adding to the salad. This salad is highly customizable. Add dried cranberries or pomegranate arils for more sweetness and color. Toasted walnuts, pistachios, or hazelnuts can be used instead of pecans. Try goat cheese, feta, or blue cheese in place of Parmesan. Crisp, sweet-tart apples work best. Honeycrisp, Pink Lady, and Fuji are all great choices. The dressing can be made up to 3 days in advance and refrigerated. You can also slice the apple and vegetables up to 2 days in advance. Toss them with a splash of lemon juice to help prevent browning, then refrigerate in an airtight container. Leftovers will keep well in the refrigerator for up to 2 days. This salad holds up really well compared to most leafy salads. Arugula will soften slightly over time, but fennel, apple, and celery stay crisp. For best texture, slice the fennel, apple, celery, and onion as thin as possible. A mandoline makes quick work of this and keeps every slice even. Dress the salad just before serving so the arugula doesn't wilt. If doubling the recipe for a crowd, double the dressing too rather than stretching it.