Soup season is here! And while I love a warming bowl on a chilly day, I always prefer to pair my soup with a bright and crisp salad — it’s classic for a reason!
But who says salads have to be lettuce based? This one takes advantage of heartier produce and also keeps it simple with only 5 main ingredients.
Apple Fennel Walnut Salad
SERVES 4 AS A SIDE
INGREDIENTS:
1 large, or two smaller Honeycrisp or Fuji apples, halved, cored, and thinly sliced
1 large, or 2 small fennel bulbs, tops removed, quartered, cored, and very thinly sliced
Juice from 1/2 lemon, more to taste
1-2 Tbs. olive oil
Several pinches fine sea salt, to taste
Freshly ground black pepper, to taste
1/3 cup walnuts, toasted and chopped
2 Tbs. fennel fronds, wispy tops of bulb
DIRECTIONS:
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In a large mixing bowl, toss together apple and fennel slices. Drizzle with lemon juice, olive oil, and salt + pepper. Toss until evenly coated, then taste and adjust seasoning as needed.
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Transfer to serving bowl, then top with chopped walnuts and fennel fronds.
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It’s best to serve this salad immediately, but it should hold for a few hours before apple slices start to brown.
Recipe developed for SWW™ by Erin Parekh
