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Apple Fennel Salad

October 13, 2014 by Jess Leave a Comment

Apple Fennel Salad with Toasted Pecans!  Perfect before pumpkin ravioli or a hearty fall soup.  #healthyWe already talked about how I hate it when someone orders a salad at a restaurant.  But you know what I don’t hate?  Serving delicious salads (like this apple fennel salad) at home.  Though it might seem a bit tired and cliche to some, I still love to start a dinner party with a light salad.  Not only does it offer an opportunity to highlight seasonal produce, it also ensures that my guests don’t feel too guilty reaching for an extra-thick piece of my chocolate whiskey tart!

Lately, I’ve been challenging myself to find interesting salad ideas.  And, by interesting, I mean something that goes beyond the oh-so-tired arugula-parmesan-cherry tomato number that we are all so familiar with.  This week I was looking for something to highlight the mountains of sweet, crisp, apples around and I think this apple fennel salad does the trick.  I often throw a handful of chopped apples and fennel in the pan when I roast root vegetables, but it wasn’t until I stumbled upon a similar apple-fennel salad in cooks illustrated that I thought to try them together fresh.Apple Fennel Salad with Toasted Pecans!  Perfect before pumpkin ravioli or a hearty fall soup.  #healthy

The trick to this apple fennel salad (and most salads in my opinion) is to chop the ingredients small enough that you get a little bit of everything in each bite.  Also, be sure to slice the fennel and red onion as thin as you possibly can!

Apple and Fennel Salad with Toasted Pecans
Author: Jessica
Ingredients
  • 1 head romaine lettuce (chopped into bite-sized pieces)
  • 1 small cucumber (very thinly sliced)
  • 1 small fennel bulb (diced)
  • 2 honey crisp apples (diced)
  • 1/2 red onion (thinly sliced)
  • 1/2 cup toasted pecans (roughly chopped)
  • 1/4 cup crumbled goat cheese
  • juice of 1/2 lemon
  • 3 tablespoons olive oil
  • 3 tablespoons apple cider or red wine vinegar
  • 1 teaspoon sugar
  • salt and pepper to taste
Instructions
  1. In a large bowl, combine lettuce, cucumber, 1/2 of the fennel, 1/2 of the apples, and 1/2 of the red onion.
  2. In a small jar with a lid combine olive oil, lemon juice, vinegar, sugar, and a pinch of salt. Shake vigorously until well combined.
  3. Pour vinegar and oil mixture over lettuce and toss until evenly distributed.
  4. Top with the remaining apples, fennel, and onion.
  5. Sprinkle with goat cheese and toasted pecans.
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Filed Under: cook, vegetables Tagged With: easy, entertaining, lunch, salad, vegetarian

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