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Fennel Salad
This fennel salad is a blend of arugula, fresh apples, thinly sliced fennel, celery and candied pecans, all tossed together in a homemade dressing. A unique and unexpected salad that always gets rave reviews!
Course Salad
Cuisine American
Prep Time 20 minutes minutes
Cook Time 1 minute minute
Total Time 21 minutes minutes
Servings 6
Calories 267 kcal
For the salad 4 cups arugula 1 cup sliced apple such as Honeycrisp or Pink Lady 1 cup fennel bulb thinly sliced 1/2 cup celery thinly sliced 1/2 cup candied pecans roughly chopped 2 tablespoons fennel fronds chopped, optional For the dressing 1/3 cup olive oil 2 tablespoons red wine vinegar 1 tablespoon shallot minced 1 1/2 teaspoons Dijon mustard 1 tablespoon honey salt and pepper to taste
For the dressing Place all the dressing ingredients in a small bowl. Whisk until well combined.
Pour the dressing over the salad. Toss until well combined.
Sprinkle with fennel fronds if desired, then serve immediately.
I use a mandoline to cut my fennel into very thin slices.
You can use any type of apples you like. I typically go for Pink Lady or Honeycrisp, but other great options include Fuji, Braeburn or Gala.
Fennel salad is best when served immediately as the arugula will wilt if it sits in the dressing for too long.
Calories: 267 kcal | Carbohydrates: 14 g | Protein: 5 g | Fat: 16 g | Saturated Fat: 4 g | Cholesterol: 12 mg | Sodium: 296 mg | Potassium: 370 mg | Fiber: 1 g | Sugar: 6 g | Vitamin A: 5640 IU | Vitamin C: 69.4 mg | Calcium: 151 mg | Iron: 1.2 mg