Name: Fennel, Apple & Walnut Salad
Prep time: 10 min
Ingredients: 1 apple (thinly sliced); 1 fennel bulb (thinly sliced); 1/4 cup walnuts (1 oz); 2 Tbsp apple cider vinegar; 1 Tbsp olive oil; 1 tsp Dijon mustard; 1/2 tsp honey (optional); 1/4 tsp salt; 1/4 tsp black pepper

Many people are intimidated by the strange bulb shape and sharp, licorice-like flavor of fennel. It’s easy to overthink fennel, but it really works best in simple salads, tossed with a light lemony dressing and something sweet (I’ve used apples here). With some nuts for a lovely bit of crunch.

How to Slice a Fennel Bulb

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Fennel, Apple & Walnut Salad

Fruit | Veggies | Protein | Fat

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Active Time: 10 minutes

Toasting Walnuts (Optional): 10 minutes

Servings 1

Ingredients

Fruit

1 apple, thinly sliced

Veggies

1 fennel bulb, thinly sliced

Protein

1/4 cup walnuts, 1 oz

Simple Dijon Vinaigrette (Fat)

2 Tbsp apple cider vinegar
1 Tbsp olive oil
1 tsp Dijon mustard
1/2 tsp honey, optional
1/4 tsp salt
1/4 tsp black pepper

Instructions

Use a knife or mandolin to thinly slice the apple and the fennel. The thinner the better for soaking up the yummy dressing!
Combine the vinaigrette ingredients in a mason jar and emulsify the dressing by shaking it or pulsing in a blender cup.
For extra flavorful and crunchy walnuts, toast them on a parchment lined baking sheet at 350°F, tossed with a light spray of oil and salt, for 7-10 minutes or until browned and fragrant. Let cool.
Toss your salad together and enjoy!

Nutrition Information

Calories: 504kcal (25%)Carbohydrates: 50g (17%)Protein: 8g (16%)Fat: 34g (52%)Saturated Fat: 4g (25%)Sodium: 764mg (33%)Potassium: 1330mg (38%)Fiber: 14g (58%)Sugar: 23g (26%)Vitamin A: 424IU (8%)Vitamin C: 37mg (45%)Calcium: 162mg (16%)Iron: 3mg (17%)

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