Apple and Fennel Salad

Ingredients

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The Salad:

  • 1/4 cup pine nuts (can substitute walnuts)
  • 1 large fennel bulb, very thinly sliced
  • 3 celery stalks, very thinly sliced
  • 1/3 cup fresh flat-leaf parsley leaves with tender stems (or fennel fronds)
  • 3 tablespoons fresh lemon juice (can also use a blend of different citrus–lemon, lime, orange)
  • 3 tablespoons olive oil
  • 1 teaspoon sea salt and freshly ground pepper
  • 2 ounces Parmesan, shaved (optional)
  • 2 Granny Smith apples or other tart crisp apples. Halved and cored and thinly sliced on a mandolin 
Veggie harvest casserole with butternut squash, Brussels sprouts, chicken sausage, apples, and herbs
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Prep Time: 15 Minutes

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Cook Time: N/A

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Total Time: 15 Minutes

Servings: 4 Servings

Directions

  1. Toast pine nuts in a cast iron pan, tossing occasionally until golden brown, 8-10 minutes. Let cool.
  2. Toss fennel, apples, celery, parsley, and pine nuts with lemon/citrus juice and oil in a large bowl. Season with salt and pepper. 
  3. Serve salad, topped with Parmesan (optional)

Inspired by: Chelsea’s Messy Apron

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