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APPLE, BEET & FENNEL SALAD + BALSAMIC MAPLE-DIJON VINAIGRETTE

APPLE, BEET & FENNEL SALAD + BALSAMIC MAPLE-DIJON VINAIGRETTE

Earthy beets, sweet apple and unmistakable flavor of fennel all dressed with a flavorful vinaigrette and topped with candied walnuts. It’s a flavor sensation!

Ingredients

Scale

Candied Walnuts

  • 3/4 cup walnuts
  • 1/4 cup pure maple syrup

Salad

  • 1 red beet (uncooked), peeled and julienned (or grated)
  • 1 fennel bulb, thinly sliced (save a few fronds reserved for garnish, if any)
  • 1 Fuji apple, or hard crisp apple or pear of choice, cored and diced (or grated)
  • small handful of mint leaves, roughly chopped
  • arugula or spinach, to serve (optional)

Balsamic Maple Dijon Vinaigrette

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon pure maple syrup
  • 1 heaping teaspoon Dijon or stone ground mustard
  • salt & pepper to taste

Instructions

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, set aside to cool. Maple will be caramelized on the nuts and your home will be smelling oh so good at this point!

In a small bowl combine the ingredients for the vinaigrette, whisk until well blended adding, add salt and pepper to taste.

Prepare your vegetables, fruit and herbs. Place them in a medium size mixing bowl, add the vinaigrette and mix well.

Serve on a small bed of arugula or spinach, garnish with nuts and a few fennel fronds. Enjoy this nutritious and delicious salad!

Serves 2 – 3

NOTES:

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.