Description
A crisp and refreshing fennel salad with arugula, apples, celery, and candied pecans tossed in a homemade dressing.
Ingredients
Scale
- 4 cups arugula
- 1 cup sliced apple (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 (optional)
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon minced shallot
- 1 1/2 teaspoons Dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Place arugula, apples, fennel, celery, and pecans in a large bowl
- Whisk together olive oil, red wine vinegar, shallot, Dijon mustard, honey, salt, and pepper until smooth
- Pour the dressing over the salad and toss gently
- Sprinkle with fennel fronds if desired and serve immediately
Notes
- Use a mandoline for thin fennel slices
- Select crisp apples like Honeycrisp, Pink Lady, Fuji, Braeburn, or Gala
- Serve immediately to prevent arugula from wilting
- Prep Time: 20 minutes
- Cook Time: 1 minute
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 267
- Sugar: 6
- Sodium: 296
- Fat: 16
- Saturated Fat: 4
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 1
- Protein: 5
- Cholesterol: 12