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
by Erin Parekh, Head of Nutrition
SERVES 4 AS A SIDE
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
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.
Transfer to serving bowl, then top with chopped walnuts and fennel fronds.
It’s best to serve this salad immediately, but it should hold for a few hours before apple slices start to brown.