Apple, Fennel, and Arugula Salad in a Mason Jar

apple fennel salad

This sweet and hearty Apple Fennel Salad gets its crunchiness from sweet apples, fennel and toasted pecans. And, though cooking with fennel might feel a little intimidating if you’ve never tried it before, don’t be shy! Not only is fennel an excellent source of fiber and important phytonutrients, it’s also slightly sweet.

Cut off the green stalks and cut a thin slice off the base of the fennel bulb where it may have turned brown. If the outer layer of the bulb has any brown spots, you can remove them with a vegetable peeler. Next, cut the fennel bulb in half and cut a notch to remove the triangular heart at the base of the bulb. For the recipe for this Apple Fennel Salad, I recommend thinly slicing the fennel crosswise. The green tops, or fronds, aren’t needed for this recipe, but you can place some on top of a piece of fish as it cooks or use them in place of basil in a pesto to serve with pasta or rub onto meats before cooking.

This salad is a perfect make-ahead meal that’s easy to take to the office or when you’re on the go. Soaking the apple slices in salted water is a great trick to keep them from turning brown and helps them stay crisp.

apple fennel salad

apple fennel salad
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Apple, Fennel, and Arugula Salad in a Mason Jar

This Apple Fennel Salad is an easy salad to take to the office if you're looking for something sweet and crunchy!

Course Salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 Servings
Calories 155 kcal
Author Beachbody

Ingredients

  • 4 cups warm water
  • ¾ tsp. sea salt (or Himalayan salt) divided use
  • 1 medium Granny Smith apple cored, thinly sliced
  • 1 cup apple cider vinegar
  • 4 tsp. extra-virgin olive oil
  • 2 tsp. raw honey
  • 2 cups thinly sliced fennel
  • ¼ cup toasted pecan pieces
  • 4 cups baby salad greens
  • 4 cups fresh arugula

Instructions

  1. Combine water and ½ tsp. salt in a medium bowl; mix to dissolve salt.

  2. Submerge apple slices in water. Let sit for 5 minutes; drain water. Set aside.

  3. While apple is sitting, combine vinegar, oil, remaining ¼ tsp. salt, and honey in a small bowl; whisk to blend. Evenly divide dressing between 4 one-quart Mason jars. Set aside.

  4. Evenly layer apples, fennel, pecans, salad greens, and arugula on top of dressing in jars.

  5. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.

apple fennel salad recipe

Nutritional Information (per serving):
Calories: 155
Total Fat: 10 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 478 mg
Carbohydrates: 17 g
Fiber: 5 g
Sugar: 10 g
Protein: 2 g

P90X/P90X2 Portions
½ Fat
½ Fruit
1 Vegetable

P90X3 Portions
1 Carb
1½ Fat

Body Beast Portions
½ Fruit
2 Vegetable
1½ Fat

Portion Fix Containers
1½ Green
½ Purple
½ Blue
1 tsp.

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