Apple Fennel Salad (Edit recipe)

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Sweet, tart, crunchy, buttery, nutty, and bright. This apple fennel salad brings contrast, comfort, and just the right amount of crunch to your fall table.

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Original Recipe

PREP TIME

30 minutes

COOK TIME

—

INGREDIENTS

11

Serves: 4

Ingredients

Dressing Ingredients

3 Tbsp ARGILOS IV MILD Extra Virgin Olive Oil (500ml) - Argilos
1 Tbsp Apple Cider Vinegar
1.5 tsp Pure Maple Syrup
1 tsp Dijon Mustard

Salad Ingredients

1 whole Apple, Granny Smith, chopped thin
1 whole Fennel, thinly sliced
0.5 cup Dried Cranberries, Organic
0.5 cup Hazelnut, chopped and toasted
0.5 cup Lettuce, Spring Mix Salad Greens, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the dressing: Whisk together the olive oil, apple cider vinegar, Dijon, and maple syrup. Season with salt and pepper. Set aside to let the flavors mingle.
Prep the fennel: Slice it as thinly as possible. If you have a mandoline, use it—it makes all the difference.
Chop the apple: Cut it into thin little matchsticks. Doesn’t need to be perfect—texture is the goal.
Toss the base: In a large bowl, combine fennel, apple, dried cranberries, and mixed greens (if using).
Toast the hazelnuts: Place them in a zip-top bag and give them a few whacks. Toast in a dry skillet over low heat, stirring often, for about 5 minutes. Set aside.
Dress it up: Pour the dressing over the salad and gently toss to coat.
Top & serve: Plate the salad, then sprinkle the toasted hazelnuts over the top to keep them nice and crunchy. Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	387
Fat:	29 g
Carbohydrates:	33 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	41 mg
Fiber:	4 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.