A Fall Apple and Fennel Salad Recipe
Prep time
Total time
A fresh take on the fennel salad pairs crisp apples with a cider vinegar honey dressing for a Fall salad that you'll happily serve and devour.
Recipe type: Salad
Cuisine: American
Serves: 4
  • For the Salad
  • 1 5 Ounce Package Baby Arugula
  • 1 Fennel Bulb
  • 1 Honeycrisp Apple
  • Toasted Almond Slices
  • Pomegranate Arils
  • For the Dressing
  • 4 Tablespoons Apple Cider Vinegar
  • 2 Tablespoons Honey
  • 2 Teaspoons Dijon Mustard
  1. For the salad
  2. Arrange the arugula on 4 salad plates.
  3. Remove the stems from the fennel bulb and slice bulb horizontally. (This will give you rings of fennel.)
  4. Cut apple in half and thinly slice apple vertically.
  5. Arrange the fennel and apple slices on and in the arugula that's already on the plates.
  6. Top with toasted almond slices and pomegranate arils.
  7. For the Dressing
  8. Add the three ingredients together in a small bowl and whisk to thoroughly combine.
  9. Drizzle dressing on top of each of the salads and serve.
  10. Or you can prepare the salads ahead of time and top with the dressing when ready to serve. Just make sure that you put the salads and dressing into the refrigerator.
Recipe by My Man's Belly at http://mymansbelly.com/2015/11/17/a-fall-apple-and-fennel-salad-recipe/