This apple fennel winter salad is a refreshing dish to add to the holiday dinner table. Or a great side to balance out your dinner plate any night of the week. Granny smith apples and fennel are two ingredients I pretty much have on hand at all times in the fall. I love how they balance each other out in this light and flavorful salad.
Apple Fennel Winter Salad
- 2 granny smith apples
- 1 fennel bulb
- 3 Tablespoons apple juice (or lemon juice)
- 2 Tablespoons olive oil
- optional: a teaspoon sweetener
- pinch of sea salt
- 1/4 cup pomegranate arils
- garnish: fresh parsley, green fennel fronds
- Thinly slice apples and fennel. I use my favorite sharp knife, but you can also use a mandolin (just watch your fingers if using a mandolin!).
- Toss apple slices, fennel, apple juice, olive oil, and sea salt together. I love using apple juice the most, but if you prefer a brighter punch of flavor you can also use lemon juice.
- Garnish with pomegranate arils, and fresh herbs.
- We enjoy this salad a lot in the fall and winter. This salad usually stays crisp in the fridge in an airtight container if you have enough left over to enjoy the next day.