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Cozy Harvest Apple Fennel Salad with Easy Cider Vinaigrette

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A crisp, sweet-tart fall salad with thinly sliced fennel, apples, dried cranberries, toasted pecans, and a tangy cider vinaigrette. Perfect for potlucks, Thanksgiving, or a quick weeknight side.

Ingredients

Scale
  • 1 large fennel bulb, thinly sliced
  • 2 medium apples (Honeycrisp or Fuji), cored and thinly sliced
  • 4 cups mixed greens (baby spinach, arugula, or spring mix)
  • 1/2 cup dried cranberries
  • 1/3 cup toasted pecans, roughly chopped
  • 1/4 cup shaved Parmesan cheese (optional)
  • 1/4 cup apple cider vinegar
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small shallot, finely minced (about 1 tablespoon)
  • Salt and black pepper to taste

Instructions

  1. Toast the pecans (optional but worth it): Heat a small skillet over medium heat. Add the pecans and stir frequently for 3-4 minutes until fragrant and slightly darkened. Remove from pan and set aside to cool.
  2. Prepare the fennel: Cut off stalks and fronds from the fennel bulb (save a few fronds for garnish). Cut the bulb in half lengthwise, remove the tough core, and slice thinly crosswise. Aim for paper-thin slices. You should have about 2 cups of sliced fennel.
  3. Slice the apples: Core the apples and slice them thinly—about 1/8-inch thick. Leave the skin on for color and texture. Toss with a squeeze of lemon juice if desired to prevent browning.
  4. Make the vinaigrette: In a small jar or bowl, combine apple cider vinegar, olive oil, maple syrup, Dijon mustard, and minced shallot. Add a pinch of salt and a few grinds of black pepper. Shake vigorously for about 20 seconds until emulsified and creamy. Taste and adjust sweetness or tanginess as needed.
  5. Assemble the salad: In a large mixing bowl, combine mixed greens, sliced fennel, sliced apples, dried cranberries, and toasted pecans. Drizzle about half the vinaigrette over the top and toss gently with hands or tongs. Add more dressing as needed until every leaf and slice is lightly coated.
  6. Finish and serve: If using Parmesan, shave it over the top with a vegetable peeler. Garnish with reserved fennel fronds. Serve immediately for maximum crunch.

Notes

Slice fennel and apples paper-thin for best texture. Toast pecans for deeper flavor. Dress salad just before serving to keep greens crisp. Vinaigrette can be made a day ahead and stored in the fridge.

Nutrition

Keywords: apple fennel salad, harvest salad, cider vinaigrette, fall salad, potluck salad, easy salad recipe

Find it online: https://coracooks.com/cozy-harvest-apple-fennel-salad-with-easy-cider-vinaigrette/