Apple Fennel Salad

Arugula, apple, and fennel salad in a wooden bowl.

This Fennel Apple Salad features crisp, flavorful fennel and apples, creamy goat cheese, marcona almonds, red onion, and arugula tossed in a maple mustard vinaigrette. It's the perfect salad for holidays and family gatherings.

5 from 2 votes

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Prep Time: 25

Total Time: 25

Servings: 8

Calories: 191kcal

Ingredients

For the salad:

3 - 4 cups arugula
3 - 4 cups mixed leafy greens
1 large or 2 small fennel bulbs (peeled, cored, and sliced into paper-thin slices)
½ red onion (thinly sliced)
1 large sweet tart apple (sliced into ¼ inch sticks)
½ cup rosemary marcona almonds (or other nuts of your choice)
4 ounces goat cheese (crumbled)
1 Tablespoon chopped fennel fronds

For the mustard dressing:

2 Tablespoons lemon juice
1 1/2 Tablespoons dijon mustard
1 Tablespoon maple syrup
¼ cup olive oil
Kosher salt and pepper

Instructions

Toss together the arugula, mixed greens, fennel, apple sticks, red onion, marcona almonds, goat cheese, and chopped fennel fronds.
To make the dressing, whisk together the lemon juice, dijon, maple syrup, and olive oil until creamy. Season to taste with plenty of Kosher salt and pepper.
Let guests serve themselves the amount of dressing they prefer, or add half the dressing to the greens and toss, then taste and add additional dressing if desired.

Notes

Fennel can be sliced up to 24 hours in advance. Keep it wrapped in a damp paper towel in the fridge until ready to serve.
To prep apples in advance, dissolve 1/2 teaspoon of Kosher salt in a cup of tap water. Soak the apple slices in the mixture for five minutes, then drain and rinse. Store the apples in the fridge for up to 24 hours.
This salad is also very good with our Maple Balsamic Dressing.

Equipment

OXO Mandoline Slicer

Course Salads

Cuisine American

Keyword apple fennel salad, fennel apple salad

Nutrition

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