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Apple, Beet & Fennel Salad

A vibrant and refreshing salad featuring sweet Fuji apples, earthy beets, and aromatic fennel, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Salad, Side
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 3/4 cup walnuts Try organic for best flavor
  • 1/4 cup pure maple syrup Use grade A for sweetness
  • 1 red beet uncooked, peeled and julienned Can be grated
  • 1 fennel bulb thinly sliced
  • 1 Fuji apple cored and diced Or your choice of hard, crisp apple or pear
  • small handful mint leaves Roughly chopped
  • to taste Arugula or spinach To serve (optional but highly recommended)
Dressing Ingredients
  • 1 tablespoon extra virgin olive oil Quality matters! Choose a robust flavor
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon pure maple syrup For the dressing
  • 1 heaping teaspoon Dijon mustard Or stone ground mustard
  • to taste Salt & pepper

Method
 

Preparation
  1. Roast the walnuts by preheating your oven to 350°F (175°C). Line a small rimmed baking sheet with parchment paper. Place the walnuts in the center, drizzle with 1/4 cup maple syrup, and mix well to coat. Spread them in a single layer and roast for about 10-12 minutes, until golden and aromatic.
  2. Make the vinaigrette by whisking together 1 tablespoon of extra virgin olive oil, 1 tablespoon of balsamic vinegar, 1 tablespoon of maple syrup, and 1 heaping teaspoon of Dijon mustard in a small bowl. Season with salt and pepper to taste. Set aside.
  3. Assemble the salad by peeling and julienning the beet, thinly slicing the fennel, and coring and dicing the Fuji apple. In a medium-sized mixing bowl, toss all prepared ingredients, including the mint leaves.
  4. Pour the vinaigrette over the salad and mix well to coat.
  5. To serve, lay a small bed of arugula or spinach on each plate, place the salad on top, and garnish with the candied walnuts and a few fennel fronds.

Notes

For the best flavor, ensure walnuts are at room temperature before roasting, and slice beets and fennel carefully. This salad can be served chilled or fresh for optimal taste.