Over the Thanksgiving holiday, my mother in law was visiting and is an amazing cook! She told me she made an apple salad and I was so excited to try it…it blew my mind! I continued asking for more and more and then I needed the recipe.
The mixture of the sweet apple and the licorice flavor of fennel is amazing. She added in some nuts, raisins, celery and a delicious light dressing to finish it off. It couldn’t stop eating it!
The day after I asked her for the recipe and got to work. She doesn’t always measure so I did my best to get some measurements to add to this post so it can be made for years to come.
I’m going to be honest here too.. I have never used fennel before. I’m actually not sure if I have ever eaten it. I was always told it had a licorice flavor and I am not a fan of that. But mixed with the sweet apples, it is simply delicious. I had to look up a video on YouTube how to cut up a bulb of fennel. But now I think I’m in love and will add it to many future recipes.
This salad is perfect as a side dish or as a main meal. I brought a bowl of it for my lunches for the week as it holds up great in the fridge. It lasts a good 5-6 days before the apples may start to go a bit brown. I will also say that it is super refreshing! I’m 25 weeks pregnant now and have been craving some fresh food instead of comfort like I normally do this time of year. I think it’s a super hearty meal as well and can be great for any time of year.
Apple Fennel Salad
- 2 green apples cored and sliced thin
- 1 fennel bulb cored and sliced thin
- 2 celery stalks sliced thin
- 1/2 cup walnuts or pecans roughly chopped
- 1/3 cup golden raisins
- 1/4 cup apple cider vinegar
- 3 TBSP honey
- 1 lemon juiced
- 1 tsp salt
- 1/2 tsp ground black pepper
Add the sliced apple, fennel, celery, raisins and nuts to a large bowl and toss to combine.
In a small bowl or pyrex, combine the dressing ingredients: apple cider vinegar, honey, lemon juice, salt and pepper and whisk until the honey dissolves and becomes a smooth dressing. Pour over apple mixture and toss to coat well.
Eat right away or store in fridge for up to 5 days!
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