Creamy Fennel & Apple Salad
Creamy Fennel & Apple Salad
If you’re a fennel skeptic or have one in your family, this might just be the recipe to help enlighten those weary tastebuds. When raw, fennel has a delightfully crunchy texture and a bright, delicate anise-like flavor that just screams springtime.
When fennel is paired with sweet apple, tangy honey-infused yogurt, and toasty nuts and seeds, you end up with a super simple yet surprisingly satisfying springy salad that fennel enthusiasts and newbies alike will happily devour. Interested in more ways to use fennel? Check out our crowd-pleasing Fennel Tomato Soup!
Servings: 4 to 6
Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes
INGREDIENTS:
1/4 cup chopped walnuts
1/4 cup sunflower seeds
1/4 cup plain yogurt
1 tablespoon raw honey (Juniper Clay canning company’s lemon-infused raw honey is superb here)
2 small or 1 large fennel bulb with stems , chopped into bite-sized pieces (roughly 2 cups)
2 medium apples, such as Gala or Fuji, cored and chopped into bite-sized pieces (roughly 2 cups)
INSTRUCTIONS:
Combine walnuts and sunflower seeds in a small skillet and toast over medium heat, shaking the pan occasionally, for 4-5 minutes or until fragrant and toasted. Be careful not to burn. Set aside.
Meanwhile, in a small bowl, stir together yogurt and honey until incorporated.
In a large bowl, combine chopped fennel and apple, the toasted walnuts and sunflower seeds, and honey-yogurt mixture. Stir until thoroughly mixed. Serve immediately.
NOTES:
Reserve fennel leaves and fronds for another use, such as salads, sautés, pestos, or soups.
This salad keeps in the fridge for a couple days.
