Apple, Beet & Fennel Salad
A vibrant and crunchy salad that combines the sweetness of apples, earthiness of beets, and a hint of anise from fennel, topped with crunchy walnuts and refreshing mint.
Ingredients
Salad Ingredients
- 1 cup walnuts For crunch and healthy fats. Opt for raw or lightly toasted walnuts for richer flavor.
- 1/4 cup pure maple syrup A natural sweetener that beautifully complements the earthy beets.
- 1 piece red beet Uncooked, peeled, and julienned or grated.
- 1 bulb fennel Thinly sliced; essential for the crisp texture and faint anise flavor.
- 1 piece Fuji apple Cored and diced or grated; its sweetness pairs perfectly with the beets.
- small handful mint leaves Roughly chopped for a refreshing lift.
- as needed Arugula or spinach Optional for serving; adds a peppery note.
Vinaigrette Ingredients
- 1 tablespoon extra virgin olive oil For richness.
- 1 tablespoon balsamic vinegar Adds tang.
- 1 tablespoon pure maple syrup To balance flavors.
- 1 heaping teaspoon Dijon or stone-ground mustard Lends complexity to the dressing.
- to taste Salt & pepper Essential seasonings that enhance flavors.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a small baking sheet with parchment paper.
- Place walnuts in a bowl, drizzle with maple syrup, and mix to coat evenly. Spread in a single layer on the baking sheet and roast for about 10 minutes until fragrant. Allow to cool.
- In a small bowl, whisk together the vinaigrette ingredients: olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper.
- In a medium mixing bowl, toss together the julienned beet, sliced fennel, diced apple, and chopped mint leaves.
Assembly
- Drizzle the vinaigrette over the salad mixture and gently mix until everything is evenly coated.
- Plate the salad on a bed of arugula or spinach. Top with candied walnuts and fennel fronds. Serve immediately.
Notes
Store leftovers in an airtight container in the fridge; salad components last about 2-3 days. Keep the vinaigrette separate to retain freshness.