Arugula, Apple and Fennel Salad

This healthy salad recipe combines arugula, apple and fennel tossed in a honey apple cider vinaigrette. Add Gorgonzola cheese and almonds for an extra kick of flavor.

Arugula apple and fennel salad on plate

Before I get to the recipe, let’s talk about one of the ingredients, fennel.  People have a love-hate relationship with fennel. Sadly, it's received a bad wrap as an unpopular vegetable. Thinly sliced raw or braised, fennel can be an enjoyable vegetable to eat. Combined with other ingredients, the anise-like flavor mellows. Nutritionally, it’s high in vitamin A, antioxidants and fiber. A few reasons to give this vegetable another try if your not a fan.

HOW TO MAKE AN ARUGULA, APPLE AND FENNEL SALAD

What You'll Need

  • 1 cup arugula
  • 1 fennel bulb, halved and thinly sliced
  • 1 Granny Smith apple, cut into matchsticks
  • 1/4 cup Gorgonzola, crumbled (optional)
  • 1/4 cup almond slices (optional)
  • 1/4 cup apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 3/4 cup olive oil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

Honey Apple Cider Vinaigrette

Whisking vinaigrette in small glass bowl

Whisk vinegar, lemon juice, lemon zest, honey, Dijon mustard and garlic in a small bowl. Slowly stream in oil and whisk to emulsify. Season with salt and pepper.

Honey apple cider vinaigrette in a small glass pitcher

Assembling the Salad 

Slicing fennel with a knife

I like to make sure that the fennel is evenly and thinly sliced.

Slicing apple matchsticks with a knife

The apple matchsticks are cut thin. Try to keep them about the same size.

Apple matchsticks with lemon
Here's a little trick to keep the apple matchsticks from turning brown.  Squeeze a little fresh lemon juice over the apples. It stops the browning and adds flavor.

In a large bowl, add the arugula, fennel and apples. Dress salad with the vinaigrette, then toss gently. Add gorgonzola and almonds if desired. Serve immediately.

Arugula apple and fennel salad on a black and white plate

A FEW RECIPE TIPS:

Fennel

  • How to choose fennel: Look for green bulbs without brown markings.  The fronds should be fluffy and still attached to the bulb.
  • How to store fennel: Store in a reusable storage bag or tightly wrapped in a plastic bag. The fennel will last for up to 5 days refrigerated.
  • Peel the outer layer with a vegetable peel or with your hands and wash it well.  No one wants dirt in their salad. If you peel the outer layer, add it to your compost. Nothing wasted.
  • You can leave the fennel core in or remove it. I prefer to take it out since it has a harder texture. Be sure to slice the fennel a thinly as possible. You can use a mandoline to get even, uniform slices.
  • Freeze the fennel fronds to use in soups, sauces or stocks.

Substitutions and Additions
You can substitute goat cheese for Gorgonzola.  If you want to add a little protein, baked or roasted chicken is a great addition.

Arugula, Apple and Fennel Salad

Course Salad
Keyword arugula apple fennel salad
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Author Lisa Marie Todd

Ingredients

  • 1 cup arugula
  • 1 fennel bulb halved and thinly sliced
  • 1 Granny Smith apple cut into matchsticks
  • 1/4 cup Gorgonzola crumbled (optional)
  • 1/4 cup almond slices (optional)

Honey Apple Cider Vinaigrette

  • 1/4 cup apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1 garlic clove minced
  • 3/4 cup olive oil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

How to Make Honey Cider Vinaigrette

  1. Whisk vinegar, lemon juice, lemon zest, honey, Dijon mustard and garlic in a small bowl. Slowly stream in oil and whisk to emulsify. Season with salt and pepper.

Assembling the Salad

  1. In a large bowl, add the arugula, fennel and apples. Dress salad with vinaigrette, then toss gently. Add gorgonzola and almonds if desired. Serve immediately.
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