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Apple Salad with Fennel and Walnuts

Serves: 4 to 6
Hands On Time: 
Total Time: 

Ingredients

1 cup walnuts
2 cups baby arugula
2 large apples, such as Granny Smith, Honeycrisp, Gala or Fuji, cored and thinly sliced
1 bulb fennel, cored and thinly sliced
2 ribs celery, thinly sliced on the bias
1/3 cup extra-virgin olive oil
Juice of 1 lemon
Kosher salt and freshly ground black pepper

Instructions

Heat the oven to 350 degrees. Spread the walnuts in a single layer on a rimmed baking sheet. Roast until golden brown and fragrant, 6 to 8 minutes. Let cool to room temperature.
 
In a large bowl, combine the arugula, apples, fennel, celery and walnuts. Toss with the olive oil and lemon juice, and season to taste with salt and pepper. Serve.


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