Super Salads: Apple Fennel Salad with Pistachios and Apricots

Tasty, healthy, fast and easy - what's not to like about this Apple Fennel Salad with Pistachios and Apricots!

The Occasion: More healthy eating. This salad tastes awesome with a diverse mix of flavors, textures, sweet and salty, all together. This Apple Fennel Salad would be great for a weekend or work-at-home lunch – less ideal for a brown bag meal, it tastes best shortly after mixing. It’s also nice as a dinnertime side dish. 

The Recipe: This tasty recipe comes to us from the archives of Joy The Baker. Have you checked out her website yet? Do yourself a favor and get there soon! I like her ‘realness’ and of course those amazing recipes! She names this one Apple + Fennel + Pistachio + Apricot.

What Makes it Special? This perfect winter salad does not rely on leafy greens. Yes, there’s arugula in there but not a lot and it could be omitted if none is available. 

What makes this salad a crowd pleaser is the toppings: rich and savory chopped pistachios; sweet, diced, dried apricot; and shaved, salty, parmesan cheese. That’s a flavor party in your mouth – and you’re on the VIP guest list! Click on the photos to enlarge them and read the captions.

Kitchen Tips: I prefer to do meal prep in advance whenever possible, but worried about the fennel and apples turning brown if sliced too far ahead of time. But a squeeze of fresh lemon juice on top and a toss in the bowl helped them stay fresh for a couple hours. Plus, the salad got an extra lemon-y kick – bonus!  

Serve With: If you’re serving the salad with dinner or a leisurely weekend lunch, a nice glass of white wine is the perfect go-with. We’ve been enjoying a chardonnay from Folie a Deux lately. If you’d prefer to 86 the alcohol, I recommend an accompaniment of crusty bread and a cup of strong tea.

The Verdict: Yes, yes, yes! That’s the verdict. Make this salad. You’re welcome!

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Apple Fennel Salad with Pistachios and Apricots
Recipe source: Joy the Baker
 
INGREDIENTS:

• 1 large Fuji or Golden Delicious apple, cored and thinly sliced
• 1 large fennel bulb, thinly sliced
• 2 large handfuls arugula, coarsely chopped
• 2 tablespoons finely diced red onions
• 2 tablespoons fresh lemon juice
• 1 tablespoon apple cider vinegar
• 2 tablespoons olive oil
• 1/3 cup finely diced dried apricots
• 1/2 cup shelled and coarsely chopped pistachios
• 1/4 cup shaved Parmesan cheese
• Salt and pepper to taste

DIRECTIONS:
Note: If you like to prep your ingredients ahead of time, as I do, squeeze some fresh lemon juice over the apple and fennel slices so they won’t turn brown before the salad is assembled. This should hold for 1-2 hours.

• In a large bowl toss together the thinly sliced apples, fennel, arugula, and red onions.
• Drizzle with lemon juice, vinegar, and olive oil.
• Add the dried apricot pieces, pistachios and cheese. Toss to incorporate.
• Season with salt and pepper and toss just before serving.
• Serve soon after assembling.

Tell us about your favorite winter salad in the Comments!