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Apple, Beet, and Fennel Salad features earthy beets, sweet apples, and the unmistakable flavor of fennel all dressed up with a flavorful maple-dijon balsamic vinaigrette and topped with crunchy candied walnuts. It’s a delicious flavor sensation!
Candied Walnuts
Salad
Balsamic Maple Dijon Vinaigrette
Roast the walnuts: Preheat oven to 350 degrees. Line a small rimmed baking sheet with parchment paper or a silpat. Place nuts in the center, drizzle with maple syrup, and using your finger, mix well to coat. Place in a single layer. Cook for about 10 minutes, then set aside to cool. The maple will caramelize on the nuts, and your home will smell oh-so good at this point!
Vinaigrette: In a small bowl, combine the vinaigrette ingredients, whisk until well blended, and add salt and pepper to taste.
Assemble: Prepare your vegetables, fruit, and herbs. Place them in a medium-sized mixing bowl, add the vinaigrette, and mix well.
Serve: Place individual servings on a small bed of arugula or spinach and garnish with nuts and a few fennel fronds. Enjoy this nutritious and delicious salad!
Serves 2 – 3
Since red beets tend to be pretty messy to work with, you may like to use golden beets instead. You may also consider using apple cider vinegar in place of the balsamic so the dark color of the balsamic doesn’t discolor your lighter-colored beets.