This sweet and hearty apple fennel salad gets its crunchiness from sweet apples, fennel, and toasted pecans.
Cut off the green fennel stalks and cut the bulb in half. Cut a notch to remove the triangular heart at the base of the bulb. For this 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 sauce to serve with pasta or rub onto meats before cooking.
This salad is a perfect make-ahead salad 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, 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!
- 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
Combine water and ½ tsp. salt in a medium bowl; mix to dissolve salt.
Submerge apple slices in water. Let sit for 5 minutes; drain water. Set aside.
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.
Evenly layer apples, fennel, pecans, salad greens, and arugula on top of dressing in jars.
Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.
2B Mindset Plate It!
Enjoy as part of lunch.
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