Description

A fresh and colourful salad combining crisp shaved fennel, juicy apples, creamy whipped feta, sweet-tart dried cranberries, and crunchy candied walnuts. A bright honey lemon dressing brings everything together with a lightly sweet and tangy finish.

Ingredients

For the Salad

2 large fennel bulbs (about 500 g), very thinly sliced

2 crisp apples, thinly sliced

4 cups (120 g) mixed greens or baby spinach

1/2 cup (60 g) dried cranberries

1/3 cup (40 g) walnuts, roughly chopped

2 tbsp fresh parsley, chopped

1 tbsp fresh fennel fronds, chopped

For the Whipped Feta

5 oz (140 g) feta cheese, crumbled

1/3 cup (80 g) Greek yogurt

1 tbsp olive oil

1 tbsp fresh lemon juice

1 tsp honey

1–2 tbsp water, as needed

For the Candied Walnuts

1/2 cup (60 g) walnuts, roughly chopped

1 tbsp maple syrup

1 tbsp brown sugar

1/4 tsp cinnamon

Pinch of salt

For the Honey Lemon Dressing

3 tbsp extra-virgin olive oil

1 1/2 tbsp fresh lemon juice

1 tbsp honey

1 tsp Dijon mustard

1/2 tsp apple cider vinegar

1/4 tsp salt

1/4 tsp black pepper

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Instructions

1. Place the chopped walnuts in a dry skillet over medium-low heat. Add the maple syrup, brown sugar, cinnamon, and salt. Stir continuously for 2–3 minutes, until the walnuts are glossy, fragrant, and lightly caramelized.

2. Transfer the candied walnuts immediately to a sheet of parchment paper and spread them into a single layer. Let them cool completely so the coating becomes crisp.

3. Add the feta, Greek yogurt, olive oil, lemon juice, and honey to a food processor. Blend for 1–2 minutes until smooth and creamy.

4. Add water, 1 tablespoon at a time, if needed until the whipped feta reaches a light and spreadable consistency.

5. In a small bowl or jar, whisk together the extra-virgin olive oil, lemon juice, honey, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth and emulsified.

6. Trim the fennel bulbs and remove any tough outer pieces. Slice the fennel very thinly using a sharp knife or mandoline. Reserve some fennel fronds for garnish.

7. Wash and thinly slice the apples. Toss them gently with a small splash of fresh lemon juice to help slow browning.

8. Add the mixed greens, shaved fennel, sliced apples, dried cranberries, chopped parsley, and fennel fronds to a large serving bowl or platter. Gently toss to combine.

9. Spoon the whipped feta over the salad in small dollops, or spread it across the base of a serving platter and arrange the salad over it.

10. Drizzle the honey lemon dressing over the salad just before serving, using enough to lightly coat the ingredients without making them soggy.

11. Scatter the cooled candied walnuts evenly over the top.

12. Finish with extra fennel fronds, a few dried cranberries, and fresh lemon zest if desired. Toss gently just before serving and enjoy immediately.

Notes

Slice the fennel very thinly for the best crisp and tender texture.

Choose crisp apples such as Honeycrisp, Pink Lady, Fuji, or Granny Smith.

Cool the candied walnuts completely on parchment so their coating becomes crisp.

Prepare the salad components ahead of time, but keep the dressing and walnuts separate until serving.

Add the dressing shortly before serving to keep the greens, fennel, and apples crisp.

Keep the candied walnuts on top until serving so they stay crunchy.

Soft goat cheese can be used instead of feta.

Thinly sliced celery can replace fennel if needed, although the distinctive fennel flavour will be different.

Toss sliced apples with a little fresh lemon juice to help slow browning.

To make the salad more filling, add grilled chicken, roasted chickpeas, quinoa, or another favourite protein.

Serve as a side dish with roasted chicken, turkey, pork, salmon, or grilled vegetables.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Salad
Method: No-Cook
Cuisine: Mediterranean